To start, make sure chicken breasts are defrosted and pounded into no larger than 1/2 inch thick or timing on frying may need to be adjusted.
Mix together buttermilk, paprika, oregano, garlic powder, onion powder, salt and pepper.
Add chicken breasts and make sure both sides are covered in the marinade mixture. If possible, tuck all chicken under the liquid. Cover and refrigerate for four hours or overnight for the best flavor. Remove chicken from refrigerator and set aside.
In a shallow bowl, mix together cornstarch, paprika, oregano, garlic powder, onion powder, salt, and pepper. Set bowl aside.
Add vegetable oil to a frying pan so it's at least 1" deep. Heat oil over medium-high heat.
Dredge chicken into the corn starch mixture, making sure to coat both sides of chicken breasts.
Place chicken into hot oil and cook, about 4-5 minutes on each side, until brown and crispy. Drain excess grease on paper towels.
In a medium bowl, whisk together mayonnaise, sweet chili sauce, and sriracha and spoon generously over hot chicken.
Top Bang Bang chicken with chopped green onions and serve. Serves 4-6
Change up up the protein and try this same sauce on shrimp, chicken thighs, pork, or beef.
Serve chicken with pasta, egg noodles, white rice, a side of vegetables, cauliflower rice, zoodles, or simply by itself
Cut up chicken and put into chicken lettuce wraps.
Instead of full chicken breasts, slice into chicken tenderloins and serve the juicy chicken with a side of ranch dressing.