Bang Bang Chicken

Nate summed this one up after his first bite; “These are like badass chicken nuggets!”. Yeah…they’re good! I soaked mine in the buttermilk batter for a couple hours before I cooked them and served them with Skillet Corn.



    • 1/2 cup vegetable oil, or more, as needed
    • 1 cup buttermilk
    • 3/4 cup all-purpose flour
    • 1/2 cup cornstarch
    • 1 large egg
    • 1 tablespoon hot sauce
    • Kosher salt and freshly ground black pepper, to taste
    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • 1 cup Panko*
For the sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce


  • To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  • Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  • Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, drizzled with sweet chili sauce.

Bang Bang Chicken

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s