Step 1: Prepare the Bang Bang Sauce

In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey. Whisk until smooth and well combined. Taste and adjust the spice by adding more Sriracha if desired. Set aside.

Step 2: Prepare the Chicken

In a bowl, pour the buttermilk over the chicken tenderloins. Cover and refrigerate for at least 30 minutes (or overnight if you want extra tenderness).

In a shallow dish, combine the flour, cornstarch, Sriracha, garlic powder, kosher salt, black pepper, and cayenne pepper (if using).

In another shallow dish, beat the egg.

In a third shallow dish, place the panko breadcrumbs.

Step 3: Bread the Chicken

Remove the chicken tenderloins from the buttermilk. Dredge each piece in the flour-cornstarch mixture, making sure to coat it evenly.

Dip the coated chicken into the beaten egg.

Then, coat the chicken in the panko breadcrumbs, pressing lightly to ensure a thick, even coating.

Step 4: Fry the Chicken

Heat canola oil in a large skillet or deep fryer over medium-high heat. You want the oil to be hot enough (about 350°F or 175°C) for frying.

Fry the breaded chicken tenderloins in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side or until golden brown and crispy.

Remove the fried chicken from the oil and drain on paper towels.

Step 5: Coat the Chicken with the Bang Bang Sauce

Once the chicken is fried, transfer it to a large bowl and pour the prepared Bang Bang Sauce over the chicken. Toss the chicken to coat it evenly in the sauce.

Step 6: Serve

Garnish the Bang Bang Chicken with chopped parsley.

Serve immediately, paired with rice, salad, or your favorite sides.