Crispy fried chicken tenders coated in a sweet, spicy, and creamy bang bang sauce. Perfect as an appetizer, party snack, or flavorful main dish.

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Place chicken tenders in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes to marinate.
In a shallow dish, combine flour, cornstarch, garlic powder, paprika, salt, and pepper.
Heat oil in a deep pan or fryer to 350°F (175°C).
Remove chicken from the buttermilk and dredge in the flour mixture, pressing the coating onto the chicken to adhere well.
Fry chicken in batches for 5–6 minutes or until golden brown and fully cooked. Drain on paper towels.
In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth to make the bang bang sauce.
Toss the hot fried chicken tenders in the bang bang sauce or serve the sauce on the side for dipping.
Garnish with chopped parsley or green onions if desired. Serve immediately.