This recipe dates all the way back to the 1930s. Margarine should not be used in place of butter.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup mayonnaise
- ½ cup sweet chili sauce
- 2 tablespoons Sriracha sauce
- ⅓ cup flour
- 1 pound chicken breast tenderloins, cut into bite-size pieces
- 1 ½ cups panko bread crumbs
- 2 green onions, chopped
Instructions
- Whisk mayonnaise, sweet chili sauce, and Sriracha together in a large bowl. Spoon out 3/4 cup of the mixture and set aside.
- Place flour in a large resealable plastic bag. Add chicken, close bag, and shake to coat. Transfer coated chicken pieces to the large bowl with the mayonnaise mixture and stir to combine.
- Place panko bread crumbs in another large plastic resealable bag. Working in batches, drop chicken pieces into bread crumbs, close, and shake to coat.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many chicken pieces into the air fryer basket as you can without overcrowding. Cook in the hot air fryer for 10 minutes. Flip and cook 5 additional minutes. Repeat with remaining chicken.
- Transfer fried chicken to a large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve immediately.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 818 mg |
| Sugars | 7 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using party wings and it was excellent! We kept the sauce for extra dipping!
This is really good. Lots of spice !!
This turned out so yummy! I did it exactly as the recipe you said to do it, and it came out spectacularly!
The chicken from this recipe was moist and very tender. I did not use the siracchia, only the mayo and sweet chili sauce. Next time I’ll increase the sweet chili so there is equal mayo and sweet chili since it is a fav of ours. Following the directions for the air fryer, the panko burned at 400 degrees. Next time I’ll lower the temperature to 360 degrees and turn the chicken halfway through the total time. Overall this recipe is a keeper! We loved it.
This was Absolutely Incredibly Delicious. I did not deviate much from this recipe but I don’t have an air fryer so I fried the chicken with the same breading but I pounded the chicken breast to 1/4 inch thick, much easier than I imagined, cut into manageable pieces and fried in 1/4 inch of peanut oil. They coating was so light and crispy. I did not use the Sriracha sauce because my sweet chili sauce was plenty spicy. It was so delicious. Best thing I have cooked in a long time. The sauce is to die for. I could not believe how good it was.
My husband (married 48 yrs) is finally learning to cook, and with little extra guidance was able to pull this off well. Amounts were perfect cooked just 2-3 minutes faster and we both totally enjoyed it and had a little bit of sauce to dip at the end after cooking it a bit. (It should be noted that you can’t be coating raw chicken and then using leftover sauce unless the sauce is then cooked, or reserved out before coating the raw chicken. That could be a recipe for food poisoning).
Cut up 2 chicken breasts instead of using the tenderloin. Made too much sauce but it was quite good. Not too hot, just a nice heat. Also only needed to cook for about 10 minutes total. My husband says it’s his new favorite meal!
Took a lot longer to cook, BUT I had several tenders, cut up into bite sized pieces, and I always overcook my meat, (on purpose). I have a 12 qt air fryer, so all three shelves were being used…top shelf cooks first, so I had to flip the pieces and rotate the shelves. LOVED it though! Made extra sauce to mix in with my rice too. My kiddos loved it also, 13 yr old daughter said to make it again! Awesome ty!
Very good tasting chicken tenders. Easy to make!
Really tasty. I made homemade Sweet chili sauce that is very spicy and went with the full amount of sriracha and it still wasn’t that spicy. The mayo really takes the heat out. I served it with sticky rice. I will definitely make it again.
This has become a staple recipe in our house. My 12 year old is slowly learning how to cook and this is his favorite meal to make. Only things we do different is double the sauce because my boys like to dip their chicken in it. And I add seasoning to the bread crumbs before breading. I do cut back on the cooking time just a little but this recipe is fantastic !
This turned out great!. Easy and quick to make but big impression. I backed off the Sriracha sauce by 1/2 as the sweet chili I used as a bit hotter.