Description
Crispy chicken thighs coated in a panko crust and drizzled with a spicy-sweet Bang Bang sauce, perfect for a quick dinner or gathering.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 large egg
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 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
- Salt and pepper, to taste
Instructions
- Trim any excess fat from the chicken thighs and pat them dry with paper towels.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika to create the seasoned flour mixture.
- In another bowl, whisk together the egg and buttermilk until well combined.
- In a third bowl, place the panko breadcrumbs.
- Dip each piece of chicken into the seasoned flour, coating evenly and shaking off excess.
- Next, dip the floured chicken into the egg and buttermilk mixture, allowing excess to drip off.
- Roll the chicken in the panko breadcrumbs, pressing gently to adhere. Place the breaded chicken on a plate and repeat with remaining pieces.
- In a large skillet or deep frying pan, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat oil over medium-high heat until it reaches 350°F (175°C).
- Carefully add the breaded chicken pieces to the hot oil, frying in batches if necessary.
- Cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Transfer cooked chicken to a plate lined with paper towels to drain excess oil.
- In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Mix until smooth and creamy.
- Season with salt and pepper to taste, adjusting sriracha for desired spiciness.
- Taste and adjust any ingredients as needed.
- In a large mixing bowl, toss the fried chicken with the Bang Bang sauce until well coated. Serve immediately.
Notes
- For extra crunch, you can double-dip the chicken in the flour and egg mixture before coating with panko.
- Adjust the spiciness of the Bang Bang sauce by varying the amount of sriracha.
- Serve with rice or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes