The Crispiest Chicken Fingers Ever

Steps

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1. 1
   Prep the chicken tenders by removing the tendon on the back. Grip a tender with a paper towel, insert a fork through the tendon, and push in opposite directions to pull it out. Minor splitting is fine and adds to crispiness.
   ▶ ≈0:13
2. 2
   Set up three breading stations. Bowl one: flour mixed with salt, pepper, paprika, and garlic herb seasoning. Bowl two: 2 eggs whisked with a splash of milk, 2 tablespoons sweet chili sauce, and 1 teaspoon sriracha. Bowl three: panko breadcrumbs seasoned with salt, pepper, paprika, and garlic herb seasoning.
   ▶ ≈1:23
3. 3
   Dredge each chicken tender in flour, shake off excess, then dip thoroughly in the egg mixture. Roll in panko breadcrumbs and gently pat to ensure it adheres well. Let the coated tenders rest for about 10 minutes so the breadcrumb coating sets properly.
   ▶ ≈2:25
4. 4
   Preheat oil in a deep pan or Dutch oven. Fry the chicken tenders in batches of about four to avoid overcrowding. Cook until golden and crispy, flipping midway through. Transfer to a rack to drain and maintain crispiness.
   ▶ ≈3:20
5. 5
   Make the bang bang sauce by combining 3/4 cup mayo, 4 tablespoons sweet chili sauce, 2 teaspoons sriracha, 2 teaspoons honey, and a pinch of salt. Mix well and taste, adjusting spice or sweetness to preference.
   ▶ ≈3:34
6. 6
   Serve the crispy chicken tenders with the bang bang sauce for dipping. Perfect for entertaining guests or enjoying as a delicious casual dinner.
   ▶ ≈4:38