Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
- Optional: 1 teaspoon honey
Instructions
- Cut chicken breasts into bite-sized pieces and marinate them in buttermilk for at least 30 minutes.
- In a large bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove chicken from buttermilk and dredge in the flour mixture until well coated. Let sit for about 10 minutes.
- Prepare the Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until fully combined.
- Heat vegetable oil in a skillet over medium-high heat (to about 350°F). Fry coated chicken pieces in batches for about 4–5 minutes per side until golden brown and cooked through (internal temp of 165°F).
- Drain on paper towels and drizzle with Bang Bang sauce before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: About 4 oz (113g)
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 22g
- Cholesterol: 70mg