Instructions:
step 1 In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken tenders and marinate for at least 30 minutes.
step 2 In a separate bowl, mix flour and cornstarch.
step 3 Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
step 4 Remove chicken from marinade, letting excess drip off, then dredge in the flour mixture to coat thoroughly.
step 5 Fry chicken tenders in batches until golden brown and cooked through, about 5-6 minutes per batch.
step 6 Transfer to a paper towel-lined plate to drain excess oil.
step 7 In a small bowl, whisk together all sauce ingredients until smooth.
step 8 Serve crispy tenders hot with spicy Bang Bang sauce on the side or drizzled on top.
Storage and Reheating Tips:
Store leftover chicken tenders in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-12 minutes to retain crispiness. Store sauce separately in the refrigerator and stir before serving.
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