Juicy chicken breast pieces get a quick soak in tangy buttermilk seasoned with garlic powder, onion powder, and smoked paprika, then a coating that crisps up beautifully in the air fryer for a shatteringly crunchy exterior without a drop of oil. Cornstarch helps that coating turn deep golden and irresistibly crisp in just 10–12 minutes, no deep fryer required. Once it's hot and crackling, the pieces get tossed in a creamy-spicy bang bang sauce built from mayonnaise, sweet chili sauce, sriracha, and a splash of rice vinegar, then finished with a drizzle more for good measure. A sprinkle of green onion and sesame seeds on top adds fresh crunch and a little color before serving. It's a fast, craveable dinner that comes together with minimal mess, and it's a great pick for a gluten free menu. Serve it over rice or alongside a crisp salad for a complete meal that still feels like a treat.
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In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar until smooth. Set aside.
In a large bowl, combine the chicken pieces with the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the chicken is evenly coated.
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