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crispy chicken tenders bang bang sauce

Crispy Chicken Tenders with Bang Bang Sauce

These Crispy Chicken Tenders with Bang Bang Sauce feature cornstarch breading and Tony Chachere's seasoning. Double-dipped and fried golden at 350°F for restaurant-quality crunch in 30 minutes.
Servings 4 people
Calories 485 kcal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • Heavy-bottomed Pot or Dutch Oven
  • Deep-Fry Thermometer
  • Wire Rack
  • Tongs
  • Shallow Dishes for Breading

Ingredients
  

For the Chicken

  • 2 pounds chicken tenders or sliced chicken breast
  • 1 cup buttermilk or milk plus 1 tablespoon vinegar
  • 1 teaspoon hot sauce optional
  • 1 teaspoon Tony Chachere's Original Creole Seasoning for marinade

For the Breading

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons Tony Chachere's Original Creole Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional for extra heat

For Frying

  • peanut oil or vegetable oil enough for 1 to 2-inch depth

For the Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tablespoons Sriracha adjust to heat preference
  • 1 tablespoon honey optional for restaurant-style sweetness
  • 1/2 teaspoon Tony Chachere's Original Creole Seasoning
  • 1 teaspoon lime juice or rice vinegar optional

Optional Garnish

  • sliced green onions
  • toasted sesame seeds

Instructions
 

  • Marinate chicken: Whisk together buttermilk, hot sauce, and 1 teaspoon Tony's in large bowl. Add chicken tenders and toss to coat. Let sit 10 minutes at room temperature.
  • Mix breading: In shallow dish, whisk together flour, cornstarch, 2 teaspoons Tony's, garlic powder, onion powder, smoked paprika, black pepper, and cayenne if using.
  • Double-dip tenders: Pull chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly. Dip back into buttermilk. Dredge again in flour mixture, pressing to create thick coating. Place on wire rack and let rest 5 minutes.
  • Fry: Heat 1½ to 2 inches oil in heavy pot to 360°F. Add 3 to 4 tenders and fry 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to clean wire rack. Let oil return to 360°F between batches.
  • Make sauce: Whisk together mayo, sweet chili sauce, Sriracha, honey, ½ teaspoon Tony's, and lime juice until smooth. Taste and adjust seasoning.
  • Serve: Arrange tenders on platter. Drizzle with half the bang bang sauce. Serve remaining sauce for dipping. Garnish with green onions and sesame seeds if using.

Notes

Critical Tips: Cornstarch in breading is essential for crispiness. Don't substitute extra flour. Double-dipping creates thicker, crunchier crust. Don't skip second dredge. Let breaded chicken rest 5 minutes before frying for better coating adhesion. Maintain oil at 350°F during frying. Use thermometer for accuracy. Fry in small batches to avoid temperature drop. Place fried tenders on wire rack, not paper towels, to keep them crispy. If oil temperature drops below 325°F, chicken will absorb excess oil and become greasy.
Seasoning: Tony's appears in marinade, breading, and sauce for consistent Cajun flavor throughout. Adjust Sriracha in bang bang sauce to taste preference (start with 1 tablespoon for mild, 2 tablespoons for medium heat). For spicier version, increase cayenne in breading to 1 teaspoon.
Substitutions: If no buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let sit 5 minutes before using. Can use sliced chicken breast instead of tenders; cut into ¾-inch thick strips. Vegetable oil or canola oil work if peanut oil unavailable.
Storage: Refrigerate leftover tenders up to 3 days. Reheat in 400°F oven on wire rack for 8 to 10 minutes to restore crispiness. Don't microwave which makes coating soggy. Bang bang sauce keeps refrigerated up to 1 week in airtight container.