Wednesday, July 17, 2013

Bang Bang Chicken

Bang Bang Chicken Tacos or Bang Bang Chicken Tenders, you decide. I love spicy and I love crispy too, you can have both with these babies. Dinner or appetizer, you cannot go wrong. Quick and easy, oh, how I love that. Enjoy!

Bang Bang Chicken
  • ½ cup Hellman's light mayonnaise
  • 1 - 2 Tbsp. Tuong ot Sriracha sauce & extra for garnish
  • 1 - 2 Tbsp. Sweet Chili sauce, by Maggi Taste of Asia
  • 1 tsp. rice vinegar
  • 1 cup Panko bread crumbs
  • About 1 lb. Chicken Breast Tenderloins
  • 2 cups Canola oil
Trim chicken of cartilage with kitchen scissors if there is any. Add 1 cup of Panko to large dinner plate and press tenderloins one at a time into Panko on both sides of chicken. Cover and refrigerate after all are coated.

In a large nonstick skillet add canola oil and heat over a medium heat. You can tell when oil is hot enough by dropping in one Panko bread crumb, if it has bubbles around it and starts to brown the oil is hot enough. You may want to use a splatter screen for the top of the skillet. Place tenders into oil and cook on both sides for 4 minutes or until no longer pink in center. After both sides are cooked place on a paper lined serving platter to drain excess oil.

You may serve these with the sauce on the side for dipping or coat tenders with sauce and serve as a soft taco. If you like your tacos spicy add more Sriracha sauce.

I had a 1.18 lb pack of Chicken Breast Tenderloins and it made 8 chicken tenders.

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