How to Store Fried Chicken
It’s easy to store the cooked chicken (no matter what method you used), both in the refrigerator and the freezer. For both storage options, first, let the chicken cool completely, or for about 30 minutes. Next, wrap the chicken in aluminum foil. Store the chicken in the refrigerator in an airtight container for up to 5 days. To freeze, store the chicken in a freezer bag for up to 6 months.
Bang Bang Chicken
Bang Bang Chicken is panko-crusted chicken tenderloins deep-fried to a crispy golden brown, drizzled with homemade bang bang sauce.
Ingredients
Bang Bang Sauce
- 1 cup (232 g) mayonnaise
- ½ cup (132 g) Thai sweet chili sauce
- 1 teaspoon Sriracha, or more to taste
- 2 tablespoons honey
Chicken
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- 1 ½ pounds boneless skinless chicken tenderloins
- 1 cup (245 g) buttermilk
- ¾ cup (94 g) all-purpose flour
- ½ cup (64 g) cornstarch
- 1 large egg, room temperature
- 1 tablespoon Sriracha
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 2 cups (216 g) panko breadcrumbs, plain
- canola oil, for frying
- parsley, chopped, for garnish
Instructions
Bang Bang Sauce
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In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside.
Chicken
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In a medium mixing bowl add buttermilk, flour, cornstarch, egg, sriracha, garlic powder, salt, pepper, and cayenne pepper. Whisk to combine. Add chicken tenders and toss to coat.
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Add Panko to a shallow plate.
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Working one piece at a time, remove the chicken from the batter, gently shaking off any excess batter. Dredge the chicken in the panko, pressing slightly to adhere. Set on a clean plate. Repeat with the remaining chicken pieces. Set aside while you heat the oil.
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To a large skillet, add about an inch of oil. Heat oil over medium-high heat until it reaches a temperature of 365°F.
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Working in batches, being careful not to overcrowd the pan, add chicken and cook until browned (about 2-3 minutes on each side), or until the chicken reaches an internal temperature of 165°F. Repeat with the remaining chicken tenderloins, making sure the oil is 365°F before adding more chicken.
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Transfer the chicken to a paper towel-lined plate to drain slightly before adding it to a serving plate.
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Toss the chicken with the bang bang sauce, top with chopped parsley, and serve warm.
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