These Crispy Bang Bang Chicken Tenders are the chicken tender recipe I’m making on repeat from now on. They’re coated in seasoned corn flakes for insane crunch, cooked in the air fryer or oven with zero deep frying involved, and dunked into a no-mayo bang bang sauce that’s sweet, spicy, and tangy all in one bite. If there’s one recipe you make of mine, let it be this one.
Friends, I hate saying “you guys need to make this,” but YOU GUYS. These tenders are not your basic chicken tenders. The corn flake coating gets shatteringly crunchy without a drop of oil in the fryer, and that bang bang sauce, made with greek yogurt instead of mayo, is the kind of sauce you’ll want to put on everything else in your fridge too. These are perfect for making anytime you’re having people over, because once the chicken goes into the oven or air fryer, that’s it. It’s such a great recipe for feeding a crowd.
This recipe really has two parts, the sauce and the tenders, and both come together while the other one is doing its thing. The bang bang sauce starts with greek yogurt instead of mayo, which keeps it creamy without weighing it down, then gets its kick from sriracha and its balance from a touch of maple syrup. The chicken gets a three-step dredge, flour, then egg, then crushed corn flakes, which is exactly what gives these tenders that crunch without ever touching a deep fryer.
What You Need to Make These Crunchy Bang Bang Chicken Tenders
- Greek Yogurt: This is the base of the bang bang sauce instead of mayo, and it keeps things creamy without tasting heavy. Cottage cheese blended smooth works here too if that’s what you have or prefer.
- Sriracha: This brings the heat and tang to the sauce.
- Rice Vinegar: A splash of rice vinegar adds brightness to the sauce and balances out the sweetness from the maple syrup.
- Low Sodium Soy Sauce: Swap in tamari or coconut aminos if you’re keeping things gluten-free.
- Maple Syrup or Honey: Either one adds the sweetness that keeps the sauce from being all heat. Use whichever you keep stocked.
- Fresh Grated Ginger: Fresh ginger adds warmth and brightness to the sauce.
- Crushed Red Pepper Flakes: This adds a second layer of heat on top of the sriracha. Easy to scale up or down depending on your spice tolerance.
- Chicken Tenders: You can also use chicken breasts sliced into strips if tenders aren’t available.
- Corn Flakes, crushed: This is what gives the coating its crunch. Check the label if you need this gluten-free, since some brands process on shared lines.
- Garlic Powder: Adds savory depth to the corn flake coating.
- Smoked Paprika: Gives the coating a warm color and a subtle smoky flavor.
- Kosher Salt: Seasons the coating so the crunch isn’t bland.
- Ground Black Pepper: Rounds out the seasoning in the coating.
- Eggs: This is the middle layer of the dredge and what helps the corn flakes stick to the chicken.
- All Purpose, Oat, or Gluten-Free Flour: The first dredge layer.
- Avocado Oil Spray: A light spray on top before cooking is what helps the coating crisp up and brown in the oven or air fryer.
How to Make These Crispy Bang Bang Chicken Tenders
Start with the sauce. Add the greek yogurt, sriracha, rice vinegar, soy sauce, maple syrup, ginger, and red pepper flakes to a blender and blend until smooth. Taste and adjust the seasonings, then set it aside in the fridge while you prep the chicken.
Pat the chicken tenders dry with a paper towel. Set up your dredging station with three shallow bowls: one with the flour, one with the whisked eggs, and one with the crushed corn flakes mixed with the garlic powder, smoked paprika, salt, and pepper. Dredge each piece of chicken into the flour first, then the egg, then press it into the corn flake mixture, making sure to press the seasonings from the bottom of the bowl onto the chicken so nothing gets wasted.
For the oven method, preheat to 425°F and line a baking sheet with parchment paper. Arrange the tenders in a single layer and spray the tops with avocado oil spray so they crisp up instead of burning. Bake for 20 to 22 minutes, until the internal temperature hits 165°F.
For the air fryer method, arrange the tenders in the basket in a single layer, working in batches if needed. Air fry at 400°F for 6 minutes, flip, spray the other side, and air fry for another 6 minutes, until they hit 165°F internally.
Once they’re done, serve the tenders warm with the bang bang sauce for dipping.
Frequently Asked Questions
Yes, it holds well in an airtight container in the fridge for several days, which makes it an easy one to knock out the night before.
It’s one of my favorites for having people over specifically because it’s hands-off. Once the tenders are in the oven or air fryer, you’re free to be with your guests instead of standing over a pan.
Yes, just slice them into strips of a similar size so they cook evenly.
It has a kick, but you control it. Cut back on the sriracha and red pepper flakes if you want it milder.
Sub a plain dairy-free yogurt for the greek yogurt in the sauce.
Yes, swap the soy sauce for tamari or coconut aminos, use a certified gluten-free flour, and double-check your corn flakes brand, since some are processed on shared lines.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Tanya Pilgrim
Equipment
- Air Fryer or Baking Sheet
- Baking Sheet or Air Fryer
- Blender or Food Processor
- Shallow Bowls for dredging
Ingredients
For the Bang Bang Sauce:
- 1 Cup Greek Yogurt, or cottage cheese
- ¼ Cup Sriracha
- 2 Tablespoons Rice Vinegar
- ¼ Cup Low Sodium Soy Sauce
- 2 Tablespoons Maple Syrup, or honey
- 1 Teaspoon Fresh Grated Ginger
- ½ Teaspoon Crushed Red Pepper Flakes
For the Crispy Chicken Tenders:
- 2 Pounds Chicken Tenders
- 3 ½ Cups Corn Flakes, crushed into tiny pieces
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 2 Eggs, whisked
- ½ Cup All Purpose Flour, or oat flour or gf flour
- Avocado Oil Spray
Instructions
- To make these chicken tenders, start with the sauce. Add the greek yogurt, sriracha, rice vinegar, soy sauce, maple syrup, ginger, and red pepper flakes to a blender and blend until smooth. Taste and adjust the seasonings, then set it aside in the fridge while you prep the chicken.
- Pat the chicken tenders dry with a paper towel. Set up your dredging station with three shallow bowls: one with the flour, one with the whisked eggs, and one with the crushed corn flakes mixed with the garlic powder, smoked paprika, salt, and pepper. Dredge each piece of chicken into the flour first, then the egg, then press it into the corn flake mixture, making sure to press the seasonings from the bottom of the bowl onto the chicken so nothing gets wasted.
- For the oven method, preheat to 425°F and line a baking sheet with parchment paper. Arrange the tenders in a single layer and spray the tops with avocado oil spray so they crisp up instead of burning. Bake for 20 to 22 minutes, until the internal temperature hits 165°F.
- For the air fryer method, arrange the tenders in the basket in a single layer, working in batches if needed. Air fry at 400°F for 6 minutes, flip, spray the other side, and air fry for another 6 minutes, until they hit 165°F internally.
- Once they’re done, serve the tenders warm with the bang bang sauce for dipping.
Rate & review
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