Crispy panko chicken fingers with bang bang sauce

Remove the tendon from each chicken tender: grip with a paper towel, stick a fork in by the tendon and pull it out, pushing the fork in opposite directions. A whole chicken breast sliced into pieces also works.

Set up three stations: panko, eggs beaten with a little milk, and flour; season every layer with salt, pepper, paprika and garlic and herb seasoning.

Add sweet chili sauce and a little sriracha to the eggs and whisk; stir the dry ingredients.

Dredge each tender in flour, then the egg mixture, letting excess drip off, then panko, patting it on firmly.

Let the breaded tenders sit about 10 minutes so the crumb adheres and does not fall off and burn in the hot oil.

Preheat the oil and fry about four at a time without overcrowding, flipping, until golden and crispy.

Bang bang sauce: stir mayo, sweet chili sauce, a little sriracha, a drizzle of honey and a pinch of salt; taste and adjust the heat.

Drain the fried tenders on a rack so they do not go soggy.