Ingredients:

  • 4 large chicken thighs (bone-in, skin-on; approximately 1.5 pounds / 680 grams)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups all-purpose flour (180 grams)
  • Vegetable oil for frying
  • 1/2 cup mayonnaise (120 ml)
  • 1 tablespoon sweet chili sauce (15 ml)
  • 1 tablespoon sriracha (15 ml)
  • 1 teaspoon honey (5 ml)
  • 1 teaspoon lime juice (5 ml)
  • Chopped green onions for garnish (optional)

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
  2. In a separate shallow dish, add the all-purpose flour.
  3. In a deep skillet, heat 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  4. Remove the chicken from the marinade and allow excess marinade to drip off. Dredge each thigh in flour, pressing lightly to adhere. Shake off excess flour.
  5. Carefully place chicken in hot oil, cooking in batches if necessary. Fry for 8–10 minutes per side until golden brown.
  6. In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
  7. Drizzle chicken with Bang Bang sauce or serve on the side. Garnish with chopped green onions if desired.