Bang Bang Chicken Sandwich: A Crispy, Spicy, and Creamy Delight

In a bowl, combine the buttermilk, garlic powder, paprika, onion powder, salt, and black pepper. Add the chicken breasts (or chicken tenders) to the buttermilk mixture, ensuring they are fully submerged. Let them marinate for at least 30 minutes (or up to overnight in the fridge) for maximum flavor and tenderness.
Prepare the Coating:

In a shallow dish, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Set aside.
Fry the Chicken:

Heat vegetable oil in a deep pan or skillet over medium-high heat, enough to submerge the chicken (about 2 inches of oil).
Once the oil is hot (about 350°F or 175°C), remove the chicken from the buttermilk mixture, dredge it in the flour mixture, pressing gently to coat the chicken evenly.
Fry the chicken for about 5-6 minutes per side (depending on thickness), or until golden brown and crispy. Once done, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Make the Bang Bang Sauce:

In a small bowl, combine the mayonnaise, sweet chili sauce, sriracha sauce, honey, and rice vinegar (if using). Stir well until the sauce is smooth and creamy. Taste and adjust the level of spice or sweetness to your preference.
Assemble the Sandwiches:

Toast the sandwich buns in a dry skillet or on a grill pan until golden brown.
Spread a generous amount of Bang Bang sauce on the bottom half of each bun.
Place the crispy chicken fillet on top, then add a layer of lettuce, and optionally, a few pickle slices. Top with more sauce and garnish with cilantro or green onions if desired.
Place the top bun on and press gently to secure the sandwich.
Serve and Enjoy:

Serve the Bang Bang Chicken Sandwich immediately while it’s hot and crispy. Pair with fries, coleslaw, or a side salad for a complete meal.
Serving and Storage Tips: