You know those fried chicken strips you get at your favorite takeout spot? The ones that are so crunchy you can hear them from across the table? Well, I finally cracked the code on making Crispy Bang Bang Chicken Tenders at home, and guess what? We’re using the oven!
The first time I tested these, the crunch was so satisfying that everyone in the kitchen stopped talking just to listen to that first bite. It instantly became one of those recipes people ask for again and again. They come out perfectly golden and unbelievably crunchy before we even drench them in that signature sweet and spicy Bang Bang sauce. Seriously, don’t worry about deep frying; these oven-baked tenders taste just like restaurant style chicken!
This recipe is my go-to for a quick easy dinner chicken when I need something impressive fast. If you’ve ever wanted to try making amazing chicken tenders, this is the one. You can see what other folks are doing over at Bon Appétit, but trust me, you’ll want to stick right here for total crunch satisfaction.
Why You Will Crave These Crispy Bang Bang Chicken Tenders
I tell you, these aren’t just any chicken tenders that happen to have sauce dumped on them. Oh no. These are ridiculously craveable because they hit all the right notes:
- They are quick! We’re talking dinner on the table in about 30 minutes total, which is a lifesaver on busy nights.
- You get that satisfying crunch without all the oil splatter. Baking makes them much lighter but just as crispy.
- The flavor explosion is real! That sweet and spicy bang bang sauce clings perfectly to every nook and cranny.
- They taste completely restaurant style chicken, but you made them right in your own kitchen. Check out more easy dinner recipes later!
Essential Equipment for Perfect Crispy Bang Bang Chicken Tenders
You don’t need a deep fryer for these beauties, thank goodness! Having the right tools just makes the process so much smoother, especially when you’re aiming for maximum crispiness without the mess.
First up, naturally, you need your Oven, preheated and ready to go. Then, grab a good sturdy Baking tray. This surface is where the magic happens for that oven-baked crunch we’re after.
The most important pieces for the breading station are three shallow dishes. Seriously, three! This keeps the cornstarch, egg, and breadcrumbs neatly separated so you can get a perfect, thick coating on every single tender.
Now, here is my big tip for getting that true restaurant style chicken texture: Don’t just use a bare baking tray! You absolutely must line that tray with parchment paper. Even better, if you have one, use a wire cooling rack that fits inside your baking tray. Placing the coated chicken on a rack lets the air circulate all underneath it, drying out the bottom layer of the breadcrumbs just enough so you get that incredible, uniform crunch from edge to edge. It’s a game-changer!
Gathering Ingredients for Crispy Bang Bang Chicken Tenders
Okay, for this recipe, we’re keeping things super straightforward. You don’t need a pantry full of weird stuff, which is why this is such an amazing easy dinner chicken option!
We need just two distinct sets of ingredients: the stuff that makes the chicken unbelievably crunchy, and the gorgeous sauce that coats it all. Make sure you have your chicken tenders ready to go—500 grams should be plenty for four of us!
For the Chicken Coating
This is where we build that fantastic texture. You’re going to need the classics for breading. Remember, the dry ingredients all get mixed together first, so don’t just dip them separately!
- 500g chicken tenders—make sure they are patted completely dry first!
- 2 eggs, just beaten well.
- 60g cornstarch—this is non-negotiable for crunch!
- 100g breadcrumbs.
In the breadcrumb dish, mix those breadcrumbs with salt (to taste), 1 tsp of paprika, and 1 tsp of garlic powder. That’s our flavor base for the crust!
For the Bang Bang Sauce
This part is brilliant because you just mix it all up in one bowl while the chicken is doing its thing in the oven. It’s usually ready right when the tenders come out.
- 120g mayonnaise—the base for that creamy texture.
- 70g sweet chili sauce—this gives us the sweetness and the gentle kick.
- 1 tsp garlic powder for an extra savory punch.
Just whisk these three whisked together until they are creamy and smooth. That’s it! We are ready to start assembling this flavor bomb!
Step-by-Step Instructions for Crispy Bang Bang Chicken Tenders
Putting these together is just like setting up a little chicken assembly line! Remember, organization prevents soggy fingers and ensures every single tender gets that incredible triple coat. Get your chicken patted dry first—moisture is the enemy of crispiness when you’re baking!
First things first, we have to get that oven blazing hot. Preheat your oven to 200°C (400°F). Make sure that baking tray you’re using has that parchment paper or wire rack on it, just like we discussed! We want heat hitting that chicken from all sides.
Preparing the Chicken for Crispy Bang Bang Chicken Tenders
Set up your three shallow dishes right next to each other. Dish one needs the cornstarch. Dish two is for your two beaten eggs. And dish three is where you toss your breadcrumbs with the paprika, salt, and garlic powder we organized earlier.
Now, you coat them in order! Take one tender and dredge it completely in the cornstarch first—really shake off any excess powder clinging on. Next? Dip it in the egg wash, letting the extra egg drip back into the bowl. Last but not least, press that piece firmly into the seasoned breadcrumbs. I mean really press it in there so you get a thick, beautiful crust that sticks tight. That firm pressure is how you build a great coating!
Baking and Saucing the Chicken Tenders
Lay those beautifully coated tenders onto your prepared baking tray in a single layer. Don’t let them touch, or they steam instead of crisping! Pop them into that hot oven for about 18 to 20 minutes total. My secret here is to flip them halfway through—mine usually need about 10 minutes on one side before I flip for the remaining time. If you want to see some other crispy chicken inspiration, check out how they do it over at BBC Good Food!
While they’re baking, check on your sauce; it should be done. The second those golden, crispy beauties come out of the oven, immediately drop them right into that bowl of Bang Bang sauce. You have to do this right away while they are piping hot! Toss everything gently until every piece of that easy dinner chicken is totally drenched and glossy. Serve them hot!
Expert Tips for Achieving Restaurant Style Crispy Bang Bang Chicken Tenders
Okay, you want them extra crispy, right? That’s what separates good chicken tenders from glorious, unforgettable restaurant style chicken. We already talked about using a wire rack in the oven, which is half the battle, but I have two more secrets tucked away.
First, the absolute essential starting point: your chicken must be bone dry before it hits the dredge! After rinsing your tenders (if you choose to rinse them), pat them down aggressively with paper towels. Any surface moisture will turn that gorgeous cornstarch coating into paste instead of powder. Don’t skip this wiping down part!
Second, here is where we get that next-level crunch mentioned in my notes. After you bread the tenders completely—and I mean really pack that seasoned crumb on—take your cooking spray (or even just brush lightly with oil) and give the breaded tops a little spritz before they go into the oven. That little bit of fat hitting the dry breadcrumbs while baking is what makes them super hard and audible when you bite in. Do that, and you’ll never go back to soggy tenders!
For more in-depth baking wisdom, you can check out some of my tips on perfecting bakes, because the science of crispiness translates everywhere!
Ingredient Notes and Substitutions for Bang Bang Chicken Tenders
I always get asked about ingredient swaps, especially when it comes to the sauce. That Bang Bang sauce is the star, but sometimes you don’t have exactly what I listed, or maybe you need to make it lighter. Don’t panic! We can totally adapt this recipe to your pantry.
The chicken coating itself is pretty solid, but if you want to skip the breadcrumbs entirely—maybe for a gluten-free option—you can actually double up on the cornstarch and add some crushed rice cereal (like Rice Krispies, finely crushed!). It gives you a surprisingly decent crunch when baked. Check out some great breadcrumb swaps I wrote about for salmon patties; the principles often apply here too!
Now, let’s talk about that luscious mayonnaise base for our sweet spicy chicken coating. If you’re trying to cut down on fat, or maybe you just ran out of mayo, you can use plain Greek yogurt or even sour cream as a 1:1 swap. The texture will be slightly tangier, but it still works beautifully by holding the sauce together.
If heat levels are a concern, adjusting the spice for your bang bang chicken tenders is easy. Want it milder? Just use a little less sweet chili sauce and add an extra spoonful of mayonnaise to keep that creamy texture. If you’re a total heat-seeker like me, throw in a tiny dash of Sriracha or even some cayenne pepper right into the sauce mix the next time you make it!
Serving Suggestions for Your Crispy Bang Bang Chicken Tenders
When you have a main dish this bold and flavor-packed, sometimes the best thing to do is serve it alongside something cool, fresh, or neutral to balance everything out. These crispy tenders are so satisfying that they totally anchor the plate, making them the foundation of an amazing easy dinner chicken spread.
For me, the ultimate way to serve these is straight off the tray, piled high on a platter with tons of green garnish—just fresh chopped scallions and maybe a sprinkle of sesame seeds for that look you see in the expensive restaurants. But we need sides!
Because the sauce is rich and sweet-spicy, you really want crisp, fresh elements to cut through that richness:
- Rice Base: Serve the saucy tenders right over a bed of plain steamed white rice, or even better, coconut rice if you’re feeling fancy! The rice soaks up any extra sauce that drips off, and I guarantee you won’t waste a drop.
- Crisp Slaw: A simple vinegar-based slaw works wonders. Forget the heavy mayo kind; you want something sharp and crunchy, like a quick cabbage and carrot slaw dressed with lime juice. It’s the perfect contrast to the tender’s coating.
- Cooling Sides: Think veggie sticks! Seriously. Cucumber slices or cool celery sticks are fantastic for dipping into any leftover sauce and providing a palate cleanser between bites of that sweet spicy chicken.
Honestly, you can go simple with roasted broccoli or green beans, but whatever you choose, just make sure you have something fresh on the side to balance that intense, addictive flavor!
Storing and Reheating Crispy Bang Bang Chicken Tenders
Oh, leftovers! If you manage to have any of these incredible tenders left over after your first serving—which is a small miracle in itself—we definitely need to talk about storage. You want to keep that hard-earned crispiness intact for the next day!
First things first: if you can possibly help it, try to save some of the tenders UN-sauced. Once you drench them in that creamy Bang Bang sauce, they start to absorb moisture immediately, and reheating them later gets messy fast. If you can separate them, store the plain, crispy tenders in an airtight container in the fridge for up to three days. You can keep the leftover sauce separate too!
If you only saved the fully sauced tenders, they’ll still be fine stored in the fridge in a sealed container, but you need to accept they won’t be quite as crunchy. That sauce really penetrates the coating overnight.
Now, for the important part: Reheating! Do not, I mean, *do not* reach for the microwave unless you absolutely have no other choice. Microwaving steamed chicken is a tragedy, and you’ll turn those beautiful, crusty tenders into chewy sponges. We have much better options!
My favorite way to bring these back to life is back in the oven. Toss the cold tenders onto a baking sheet (again, ideally on a wire rack if you saved them plain!) and bake them at about 375°F for about 8 to 10 minutes. This dries them out nicely and crisps up that coating again. If you have an air fryer, even better! That’s the speediest way to get that crunch back; try 370°F for about 5 minutes.
If you saved the sauce separately, warm it up gently on the stovetop for just a minute before you toss the reheated, crispy tenders in it. This ensures they get that perfect, glossy coat again without getting soggy from cold sauce. For more tips on keeping baked goods fresh, check out my piece on preventing dryness!
Frequently Asked Questions About Crispy Bang Bang Chicken Tenders
I always get questions about this recipe, especially when folks are aiming for that perfect crunch. Here are the fastest answers to the things I hear most often about making this sweet spicy chicken.
Can I make these bang bang chicken tenders in an air fryer?
Absolutely, yes! I love using the air fryer too; it’s the fastest way to get results that truly rival deep frying. Preheat your air fryer basket to about 375°F (190°C). Make sure you spray the basket lightly with oil first so the coating doesn’t stick! Pop the breaded tenders in without overlapping them and cook for about 12 to 15 minutes total, flipping them once halfway through until golden brown. They come out fantastic!
How do I ensure my chicken strips recipe stays extra crispy?
Crispiness is all about dry surfaces and quick action! Remember the three-step dredge—the cornstarch is your first line of defense; it wicks away any surface moisture immediately. But the real secret to a great crispy chicken strips recipe is timing. You must get them sauced immediately after they come out of the oven. If you let them sit hot on a plate for five minutes before saucing, they start to steam themselves soft. Get them hot, toss them fast, and get them on the plate!
What if I want a milder sweet spicy chicken flavor?
You have total control over the heat level of that sauce, my friend! If you found the standard recipe a little intense, or maybe you’re serving picky eaters, just go easy on the sweet chili sauce. For the sauce, try using 100g of mayonnaise but only 50g of the sweet chili sauce, and then add an extra teaspoon of garlic powder for flavor complexity instead of heat. That will give you a much creamier, sweeter coating that still has that signature tang without so much spice. You can find some great ideas for dipping sauces over at Avocado Chicken Salad if you ever want to try something different!
Crispy Bang Bang Chicken Tenders
Equipment
- Oven
- baking tray
Ingredients
For the Chicken
- 500 g chicken tenders
- 2 eggs
- 100 g breadcrumbs
- 60 g cornstarch
- 1 tsp salt or to taste
- 1 tsp paprika
- 1 tsp garlic powder
For the Bang Bang Sauce
- 120 g mayonnaise
- 70 g sweet chili sauce
- 1 tsp garlic powder
Instructions
- Preheat your oven to 200°C (400°F).
- Set up three shallow dishes: one with cornstarch, one with beaten eggs, and one with breadcrumbs mixed with salt, paprika, and garlic powder.
- Coat each chicken tender first in cornstarch, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press it firmly into the seasoned breadcrumbs to coat completely.
- Place the coated tenders on a baking tray in a single layer. Bake for 18–20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
- While the chicken bakes, mix the mayonnaise, sweet chili sauce, and garlic powder together in a small bowl to make the sauce.
- Remove the hot chicken tenders from the oven. Toss them immediately in the Bang Bang sauce until they are fully coated. Serve right away.