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Crispy Bang Bang Chicken For Easy Dinners With Glossy Sauce And Parsley

Crispy Bang Bang Chicken for Easy Dinners

Crispy Bang Bang Chicken for Easy Dinners pairs oven-baked chicken tenders with a creamy, sweet-spicy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/4 pounds chicken tenders patted dry
  • 1/2 cup all-purpose flour plain
  • 2 tablespoons cornstarch for crispness
  • 1 cup panko breadcrumbs plain
  • 1 teaspoon smoked paprika divided
  • 1 teaspoon garlic powder divided
  • 1/2 teaspoon onion powder divided
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 large eggs beaten
  • 1/4 cup buttermilk for dipping
  • 1 tablespoon olive oil mixed with panko
Bang Bang Sauce
  • 1/4 cup mayonnaise full-fat or light
  • 1/4 cup sweet chili sauce bottled
  • 1 tablespoon honey divided
  • 1 tablespoon lime juice fresh
  • 1/4 teaspoon red pepper flakes optional
Garnish
  • 2 tablespoons fresh parsley chopped

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Three Shallow Bowls
  • Small Bowl
  • Instant read thermometer

Method
 

Prepare
  1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment and place a wire rack on top if you have one.
  2. Stir the flour, cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
  3. Mix the panko with the olive oil, remaining paprika, garlic powder, onion powder, salt, and pepper. Rub the oil through the crumbs until evenly coated.
  4. Beat the eggs with the buttermilk in a second shallow bowl. Coat each chicken tender in the flour mixture, dip into the egg mixture, then press firmly into the panko.
Bake and Sauce
  1. Arrange the coated tenders on the prepared rack without touching. Bake for 10 minutes, turn, and bake 8 to 10 minutes more.
  2. While the chicken bakes, whisk the mayonnaise, sweet chili sauce, honey, lime juice, and red pepper flakes in a small bowl.
  3. Check the thickest tender with an instant-read thermometer. Remove the chicken at 165°F, then rest for 3 minutes.
  4. Toss the tenders with some of the sauce or serve the sauce alongside for dipping. Finish with chopped parsley.

Notes

For the crispiest leftovers, store the chicken and sauce separately for up to 3 days. Reheat the tenders in a 400°F oven or air fryer until hot, then add sauce just before serving. Chicken breasts cut into thick strips can replace tenders, but add a few minutes if needed.