Air Fryer Bang Bang Chicken
A quick and satisfying dish featuring tender chicken pieces coated in a crunchy layer, served with a creamy spicy Bang Bang sauce.
Ingredients
For the Chicken Coating
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 cup buttermilk
- 1 cup breadcrumbs (panko preferred)
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon lime juice
- to taste sliced green onions for garnish (optional)
Instructions
Preparation
- In a bowl, combine the flour, salt, black pepper, garlic powder, and paprika for the coating.
- In a separate bowl, pour the buttermilk. Dip each piece of chicken first into the buttermilk, letting any excess drip off.
- Next, coat the chicken pieces in the flour mixture, ensuring that each piece is fully covered.
- After that, roll the coated chicken in breadcrumbs, pressing lightly to secure the coating.
Cooking
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Arrange the breaded chicken pieces in a single layer in the air fryer basket, making sure not to overcrowd.
- Air fry the chicken for 10-12 minutes, flipping halfway through, until golden brown and crispy. Check that the internal temperature of the chicken reaches 165°F (74°C).
Making the Sauce
- While the chicken cooks, prepare the Bang Bang sauce by mixing together the mayonnaise, sriracha, honey, and lime juice until smooth and well-blended.
Serving
- Once the chicken is done, transfer it to a serving plate and drizzle or dip in the Bang Bang sauce. Optionally, garnish with sliced green onions.
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Notes
Store leftover chicken in an airtight container for up to three days. For longer storage, freeze individually wrapped pieces. Use an oven or air fryer to reheat for best texture.