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
- 1 teaspoon honey (optional)
Instructions
- Cut chicken breasts into bite-sized pieces and marinate in buttermilk for at least 30 minutes.
- In a bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk and coat each piece in the flour mixture. Let sit on a wire rack for 10 minutes.
- Heat vegetable oil in a skillet over medium-high heat to 350°F (175°C). Fry coated chicken pieces in batches until golden brown (4-5 minutes per side). Drain on paper towels.
- For the sauce, mix mayonnaise, sweet chili sauce, sriracha, lime juice, and honey (if using) until well combined.
- Serve hot with the Bang Bang Sauce drizzled on top or as a dip.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg