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- 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper First, let's talk about the chicken. I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender during cooking. Buttermilk plays a key role here. It helps to tenderize the meat and adds a nice tang. You’ll want to marinate the chicken in buttermilk for at least 30 minutes. This gives it the best flavor. Next, we have the seasoning. Garlic powder, onion powder, and paprika bring warmth and depth to the dish. These spices work together to create a great base flavor. The salt and black pepper enhance everything, making each bite delicious. - 1/2 cup mayonnaise - 3 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon lemon juice Now onto the sauce! This is where the fun really begins. I use mayonnaise and sweet chili sauce for a creamy, sweet base. The sweet chili sauce adds a touch of sweetness and a hint of heat. If you like spice, sriracha is your friend. You can adjust the amount to make it hotter or milder. Fresh lemon juice is a must. It brightens the sauce and balances the sweetness. The sauce is the perfect topping for the crispy chicken thighs. Trust me, you won’t want to skip it! To make the chicken tasty, marinate it well. Start by mixing the buttermilk with salt and pepper in a bowl. This mix helps the chicken soak up flavor. Add the chicken thighs and coat them evenly. Cover the bowl and put it in the fridge. Let it marinate for at least 30 minutes. If you have time, go for two hours for even more flavor. Next, prepare the coating. In another bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix these dry ingredients until they are well blended. This mix gives the chicken its crispy outer layer. Make sure every piece of chicken is coated evenly for the best crunch. Now, it’s time to cook! Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Once the oil is hot, carefully place the chicken thighs in the skillet. Cook them for about 6 to 8 minutes on each side. Look for a golden-brown color. Make sure the chicken is fully cooked by checking its internal temperature. It should reach 165°F or 75°C. Once done, take the chicken out and let it drain on paper towels. To get that perfect crispy chicken, you need to drain the excess buttermilk. If you skip this step, your chicken can turn soggy. After marinating, let the chicken sit for a minute. This helps remove extra liquid. Next, heat your skillet well. A hot skillet is key. Add enough oil to coat the bottom. This helps to fry the chicken evenly. Cook the chicken for about 6-8 minutes on each side. Look for a golden brown color. When serving, pair the chicken with sides like rice or a fresh salad. These sides help balance the rich flavors of the chicken. For a nice touch, slice the chicken before serving. Drizzle the Bang Bang sauce on top. Finally, add a sprinkle of fresh cilantro for color. You can customize the spice level to your taste. If you want more heat, add extra sriracha to the sauce. Start with one tablespoon, then taste it. You can also mix in honey for sweetness or lime for a zesty twist. Feel free to adjust until it’s just right for you! {{image_2}} You can switch out chicken thighs for chicken breasts or tenders. Chicken breasts work well and cook faster. Tenders are also juicy and tender. For a vegetarian option, try using eggplant or tofu. Both absorb flavors well and can make a tasty dish. To change up the flavor, add spices like cayenne or cumin. These spices can give your dish a kick. You can also try Asian-inspired marinades. A mix of soy sauce, ginger, and garlic creates a nice twist. This gives your chicken a new depth of flavor. Do not be afraid to experiment with sauces. You can use barbecue sauce or a yogurt-based sauce for a different taste. If you're looking for healthier options, swap mayonnaise for Greek yogurt. This keeps the creaminess but cuts down on calories. To store leftovers, first let the chicken cool. Place the chicken in an airtight container. Refrigerate it within two hours of cooking. This keeps it fresh and safe to eat. Enjoy your chicken within three days for best taste. When reheating, I recommend using an oven. Set it to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15 minutes. Check if it’s warmed through. This helps maintain the crispiness. You can freeze cooked chicken for later use. First, let it cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. This prevents freezer burn. Label the bags with the date. Use them within three months for the best quality. To thaw, place the chicken in the fridge overnight. Reheat it as described above for the best results. You should marinate the chicken for at least 30 minutes. This time allows the flavors to soak in well. For the best taste, I recommend marinating for up to 2 hours. Longer marination makes the chicken even more flavorful and tender. If you don’t have buttermilk, you can make your own. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. You can also use plain yogurt or sour cream thinned with a bit of water. These options work great in this recipe. Yes, you can bake the chicken! Preheat your oven to 400°F (200°C). Place the coated chicken thighs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is golden brown. Make sure it reaches 165°F (75°C) inside. For a balanced meal, serve the chicken with steamed rice or quinoa. Fresh veggies, like a simple salad or roasted broccoli, pair well too. You can also add some warm naan or tortillas to make it fun and filling. Absolutely! You can prepare the Bang Bang sauce a day in advance. Just mix the mayonnaise, sweet chili sauce, sriracha, and lemon juice. Store it in an airtight container in the fridge. This makes it easy to enjoy when you are ready to eat! To check if the chicken is done, use a meat thermometer. The internal temperature should be 165°F (75°C). You can also cut into the thickest part. The meat should be opaque and the juices should run clear. In this post, I covered the ingredients needed for delicious Skillet Bang Bang Chicken Thighs. We discussed marinating, cooking tips, and serving ideas to enhance your meal. Remember, buttermilk tenderizes the chicken, while garlic and paprika add flavor. You can adjust the heat with sauces to suit your taste. Don't hesitate to try different proteins or sauces to mix things up. With these steps, you'll create a tasty dish every time. Enjoy your cooking journey!

Skillet Bang Bang Chicken Thighs

Get ready to indulge in a mouthwatering Skillet Bang Bang Chicken Thighs recipe that's simple and bursting with flavor! This dish features perfectly marinated and crispy chicken thighs, topped with a creamy, spicy Bang Bang sauce that’s sure to impress. Discover the easy step-by-step instructions and secret tips for perfecting this dish. Click through to explore the complete recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon lemon juice

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken thighs, making sure they're well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

    Prepare the Coating: In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and black pepper. Stir until evenly combined.

      Coat the Chicken: Remove the marinated chicken thighs from the refrigerator. Allow excess buttermilk to drip off and then dredge each thigh in the flour mixture, ensuring an even coating. Shake off any excess flour.

        Cook the Chicken: Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. Once the oil is hot, carefully place the coated chicken thighs in the skillet. Cook for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and drain on paper towels.

          Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lemon juice until smooth. Adjust the heat by adding more sriracha if desired.

            Serve: Slice the crispy chicken thighs and drizzle generously with the Bang Bang sauce. Garnish with fresh cilantro.

              Prep Time: 30 mins | Total Time: 1 hr | Servings: 4