Air Fryer Bang Bang Chicken
A craveable, crispy weeknight dish with tender chicken breast, seasoned coating, and a sweet-spicy bang bang sauce.
Ingredients
For the chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup buttermilk Can substitute with milk and lemon juice if unavailable.
- 1 cup panko breadcrumbs For extra crunch, pulse in a food processor briefly.
- ½ cup all-purpose flour Can be substituted for gluten-free flour.
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- to taste Salt and pepper
For the bang bang sauce
- ½ cup mayonnaise Use halal-certified if preferred.
- 3 tablespoons sweet chili sauce Adjust for sweetness preference.
- 1 tablespoon sriracha (optional for heat) Adjust for heat preference.
Instructions
Marinating Chicken
- In a bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Preparing Coatings
- In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, place panko breadcrumbs.
Coating Chicken
- Dredge each piece of chicken in the seasoned flour, dip back into buttermilk, then press into panko.
Cooking Chicken
- Preheat air fryer to 400°F (200°C).
- Place the breaded chicken in a single layer in the air fryer basket, lightly spraying with oil.
- Air-fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
Making Bang Bang Sauce
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust seasoning as needed.
Serving
- Serve chicken drizzled with sauce or with sauce on the side for dipping.
Notes
For variations, consider using chicken thighs, different spices, or gluten-free options. Store chicken in an airtight container for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 1gSugar: 3g
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