1️⃣ Prepare the Bang Bang Sauce:
In a small bowl, mix together mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth. Set aside for later.

2️⃣ Marinate the Chicken:
In a medium mixing bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha, garlic powder, salt, pepper, and cayenne pepper (if using). Add the chicken tenderloins and toss to coat evenly. Cover and let marinate for 15-20 minutes.

3️⃣ Coat the Chicken:
Spread panko breadcrumbs onto a shallow plate. Remove the chicken pieces one at a time from the batter, shaking off excess coating. Dredge each piece in the panko, pressing gently to ensure it sticks. Place the coated chicken on a clean plate.

4️⃣ Heat the Oil:
In a large skillet, pour about 1 inch of canola oil. Heat over medium-high heat until it reaches 365°F (185°C). Use a thermometer to monitor the temperature for best results.

5️⃣ Fry the Chicken:
Working in small batches, carefully add the chicken to the hot oil. Fry for 2-3 minutes on each side or until golden brown and cooked through (internal temperature of 165°F/74°C). Avoid overcrowding the pan, and ensure the oil temperature remains steady between batches.

6️⃣ Drain and Serve:
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Toss the warm chicken with the prepared Bang Bang sauce until evenly coated.

7️⃣ Garnish and Enjoy:
Place the chicken on a serving plate, garnish with chopped parsley, and serve immediately.