In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey until smooth. Set aside. You can refrigerate this for up to 5 days—great for leftovers or dipping fries and veggies!

In a medium mixing bowl, combine the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne. Whisk until fully smooth. Add the chicken tenderloins and stir to coat well.

Pour the panko breadcrumbs onto a shallow plate. Remove each chicken tender from the batter, gently shaking off excess, then dredge in the panko. Press lightly to make sure the crumbs stick. Set the breaded pieces on a clean plate.

Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 365°F (185°C).

Working in batches, fry the chicken pieces for 2–3 minutes per side or until they are golden brown and cooked through (internal temp should be 165°F). Don’t overcrowd the pan—this helps keep them crispy.

Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Drizzle or toss the crispy chicken with the bang bang sauce. Sprinkle with chopped parsley and serve immediately while hot and crunchy.