Crispy Bang Bang Chicken with Sweet & Spicy Sauce

In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, and honey.
Taste and adjust spice level if needed. Set aside.
Prepare the Chicken:

In a bowl, whisk together buttermilk, egg, and Sriracha. Add the chicken tenderloins and let marinate for at least 30 minutes (or up to overnight for extra tenderness).
Set Up the Coating Station:

In one bowl, mix flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper.
Place panko breadcrumbs in a separate bowl.
Coat the Chicken:

Remove chicken from buttermilk mixture, letting excess drip off.
Dredge in the flour mixture, then back into the buttermilk, and finally coat with panko breadcrumbs. Press the breadcrumbs gently to ensure an even coating.
Fry the Chicken:

Heat about 2 inches of canola oil in a deep pan to 350°F (175°C).
Fry chicken in batches for 4–5 minutes per side or until golden brown and cooked through (internal temp 165°F/74°C).
Transfer to a paper towel-lined plate to drain excess oil.
Assemble & Serve:

Drizzle or toss the crispy chicken with the Bang Bang sauce.
Garnish with chopped parsley and serve immediately.
Serving and Storage Tips