1. Begin by preparing the irresistible Bang Bang Sauce. In a small bowl, simply whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until the mixture is smooth and creamy. Cover the sauce and set it aside while you focus on the chicken.

2. In a medium bowl, whisk together the buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, black pepper, and optional cayenne pepper until the mixture is smooth and well-combined. Add the chicken tenderloins and ensure they are fully coated in the marinade. Allow the chicken to marinate for about 10 minutes, allowing the flavors to infuse the meat.

3. Next, it’s time to create the crispy coating. Place the panko breadcrumbs on a plate. One by one, remove the chicken tenders from the marinade and coat them evenly with the breadcrumbs, pressing gently to ensure the crumbs adhere. Set the coated chicken aside on a clean plate, ready for frying.

4. Heat the canola oil in a skillet over medium-high heat to 365°F. Fry the chicken tenders in batches for 2 to 3 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

5. Once the chicken is fried and drained, transfer the tenders to a bowl and toss them with the prepared Bang Bang Sauce until they are evenly coated. Garnish the dish with chopped parsley and serve the Bang Bang Chicken warm, ready to delight your taste buds.