Ok, all I have to say about this recipe is "Go make it!" Make it tonight! It was SOOOOO friggin' good! That buttermilk batter, the panko bread crumbs, the mayo chili sauce...every element of this recipe was absolute perfection.
I made this on Tuesday, the night before Heath came home. I ate so much of it (even Jesse liked it! Don't worry, all the Tabasco heat cooks out of it, so little ones can eat it), but I still had some leftovers. I drove them over to my Mom's and left them in her mailbox (it's cold...I'm not getting out of the car!). She had already eaten, but called to tell me that she absolutely loved this and ate all the leftovers...on TOP of the dinner she had already eaten. Now all she wants is more Bang Bang Chicken (personally, I think she just likes saying Bang Bang Chicken).
I enjoyed this so much that I'm actually making it tomorrow night as well, so Heath can try it. Seriously...I highly recommend giving this a shot. I made it exactly as I found it and wouldn't change a thing! This is DEFINITELY a keeper...so glad I found this!
'Bang Bang Chicken'
Source: Jo Cooks
For Chicken -
4 boneless skinless chicken breasts, cut into small pieces (or chicken tenders)
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce
salt and pepper to taste
oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp Frank's hot sauce
2 tbsp honey
1. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. Add the hot sauce, egg, and buttermilk to the dry ingredients and whisk until you have a smooth batter.
2. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside. Place Panko breadcrumbs in a shallow dish.
3. In a small bowl, mix all ingredients for the sauce together and refrigerate until ready for serving.
4. Heat the oil in a large skillet. One by one, remove chicken pieces from batter and in the breadcrumbs, coating completely (add more breadcrumbs as needed). Fry chicken on both sides for 3 to 5 minutes, or until chicken is cooked through.
5. Remove pieces to a paper towel lined plate to drain any excess oil. Repeat process until all chicken is cooked.
6. Drizzle chicken with sauce and serve.