Crispy Bang Bang Chicken Tenders
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.
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.
Notes
For extra crunch, you can spray the breaded tenders lightly with cooking spray before baking.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.