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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy-spicy sauce you crave from your favorite restaurant. The secret lies in a buttermilk brine that keeps the proteins juicy while achieving that signature crispy coating, followed by a foil-sealed bake that locks in flavor.
I've perfected this technique after countless batches—no deep-fryer required, just foolproof methods that guarantee restaurant-quality results every time.
The magic happens in two stages: first, the buttermilk marinade tenderizes the chicken and shrimp while creating a perfect canvas for the crunchy coating. Then, the foil-sealed baking method ensures the proteins stay moist while the sauce caramelizes into a sticky, spicy glaze.
This approach eliminates the mess of frying while delivering the same irresistible texture and flavor profile that makes Bang Bang sauce legendary.
What you'll end up with is golden, crispy chicken and shrimp pieces coated in a tangy, spicy, buttery sauce that's impossible to resist. The buttermilk brine transforms the proteins into melt-in-your-mouth perfection, while the foil-sealed bake creates a sauce that clings to every bite.
Each forkful delivers the perfect balance of heat, creaminess, and crunch that makes this dish a crowd-pleaser.
Serve with classic sides like creamy coleslaw and buttery cornbread to complete the meal. This recipe scales beautifully for parties or meal prep, making it the ultimate solution for satisfying cravings without the restaurant price tag. Let's get cooking!
Ingredients for bang bang chicken and shrimp copycat
The secret to restaurant-quality Bang Bang lies in these 17 ingredients—juicy proteins, crispy coatings, and a sauce that packs heat and creaminess in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled, Deveined) 🦐 | 1 lb | Tails on for presentation |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 cup | For dredging proteins |
| Cornstarch 🌾 | ½ cup | For extra crispiness |
| Cayenne Pepper 🌶️ | 1 tbsp | Adjust for heat preference |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For savory base |
| Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Mayonnaise 🥫 | ½ cup | Full-fat for creaminess |
| Sriracha 🌶️ | ¼ cup | For signature heat |
| Butter 🧈 | ¼ cup | Unsalted, melted |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
| Vegetable Oil 🫒 | 2 tbsp | For light brushing |
The proteins are non-negotiable here. Chicken thighs stay juicier than breasts during baking, while large shrimp (16/20 count) hold their shape without overcooking. Grab them from Whole Foods or your local seafood counter—freshness is key. For the buttermilk, full-fat works best—skip the low-fat version. The Diamond Crystal kosher salt you'll find at Penzeys or Williams Sonoma dissolves perfectly for the brine. Pro tip: Pat the proteins completely dry before dredging—that's what creates the crispy crust.
No cayenne? Red pepper flakes at half the amount will get you close, but the smoky depth from smoked paprika is essential. Running low on mayo? Greek yogurt thinned with a splash of milk works in a pinch, though it won't be quite as creamy. The Sriracha should be the good stuff—Huy Fong is the gold standard, but any brand with no additives will do. For the coating, cornstarch plus flour gives you that signature crunch. Don't skip the cornstarch—it's what makes the coating extra crispy. The foil? Heavy-duty is a must—regular foil tears when you try to seal it tightly.
Prep the proteins first—they need at least 4 hours in the buttermilk brine, ideally overnight. The sauce can be made 2 days ahead and stored in the fridge. When reheating, add a splash of water to loosen it up. The baked proteins keep 3 days in the fridge, but trust me, they'll disappear faster than that. For parties, double the sauce recipe—it's the star of the show. And if you're feeling fancy, serve with warm naan for dipping. The leftovers? Throw them in a wrap with some greens and extra sauce—game-changer lunches.
Why You'll Love This Recipe
- One-Bowl Magic: I swear by this method—just toss the chicken and shrimp in buttermilk, then dredge in flour and cornstarch. No separate batter bowls, no mess. Honestly, the buttermilk marinade does half the work for you while you chop veggies or set the table.
- Crispy-Creamy Payoff: That perfect crunch from the cornstarch coating gives way to tender, juicy meat inside—like a hug from your favorite comfort food. And the shrimp? They stay plump and buttery, soaking up every bit of that tangy, slightly sweet flavor.
- Game for Any Night: Throw it on a sheet pan with roasted potatoes and green beans for a full meal, or serve it over rice with a quick coleslaw. I’ve even made it for game day—my husband’s favorite because it’s hearty enough to feed a crowd but still feels special.
- Budget Meal, Big Flavor: Chicken thighs and shrimp stretch further than you’d think, especially when paired with rice or noodles. Between us, this feeds four for under $20, and the leftovers? Just as good reheated the next day—no sad, dry chicken here.
Step-by-step instructions for buttermilk-brined crispy chicken and shrimp
Here's how to nail that signature crunch and smoky-sweet sauce—every time.
Marinate Proteins in Buttermilk for Maximum Crispiness
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a large resealable bag. Add the 1 cup buttermilk, seal tightly, and refrigerate for at least 4 hours (overnight is ideal). The acid in the buttermilk tenderizes the meat while creating that signature crispy crust.
Meanwhile, peel and devein the 1 lb large shrimp, leaving the tails attached for presentation. Rinse them under cold water and pat completely dry with paper towels—this helps the coating adhere better. Add the shrimp to the same buttermilk bag and refrigerate for the same 4 hours. The shrimp will develop a delicate crunch while absorbing the buttermilk's tangy flavor.
Create the Crispy Coating
In a medium bowl, whisk together the 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, and 1 tsp black pepper. The cornstarch is key here—it creates that ultra-crispy texture that sets this recipe apart. I like to sift the dry ingredients lightly to break up any clumps and ensure an even coating.
Remove the chicken and shrimp from the buttermilk, letting any excess drip off. Working in batches, dredge each piece thoroughly in the flour mixture, pressing gently to adhere the coating evenly. Place the coated proteins on a wire rack set over a baking sheet—this allows air to circulate and prevents steaming, which keeps them extra crispy. Let them rest for 15 minutes while you prepare the foil packets.
Assemble Foil Packages for Juicy Perfection
Cut the 1 sheet aluminum foil into four 12-inch squares. For each package, place 4 chicken pieces and 4 shrimp in the center. Drizzle each package with 1 tbsp of the melted 0.25 cup butter and 0.5 tbsp of the 2 tbsp lemon juice. The butter adds richness while the lemon brightens the flavors and helps tenderize the proteins.
Seal each package tightly by folding the foil over twice, creating an airtight seal. This method locks in moisture while allowing the proteins to steam slightly, resulting in impossibly juicy meat. Arrange the packages on a baking sheet and bake at 400°F for 12 minutes. The high heat ensures the coating gets crispy while the foil keeps everything tender inside.
Prepare the Signature Sauce
While the proteins bake, whisk together the 0.5 cup mayonnaise, 0.25 cup sriracha, and remaining 1 tbsp lemon juice in a small bowl. The ratio here is crucial—too much sriracha can overwhelm, while too little won't deliver that signature kick. Taste and adjust the heat to your preference, but remember this sauce is meant to complement, not dominate.
Keep the sauce at room temperature until ready to serve. The texture should be smooth and slightly thickened—if it's too thin, let it sit for 5-10 minutes to reach the perfect consistency for drizzling.
Crisp, Baste, and Serve
Remove the foil packages from the oven and open them carefully—steam will escape. Place the packages on a cutting board and let them rest for 2 minutes. Using tongs, transfer the chicken and shrimp to a serving platter, reserving any accumulated juices in the foil.
Drizzle the reserved juices over the proteins, then generously spoon the mayonnaise-sriracha sauce on top. The contrast between the crispy exterior and creamy sauce is what makes this dish so addictive. Serve immediately with toothpicks for easy eating—this dish disappears fast, especially when you've perfected that crispy coating!
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- PAT THE SHRIMP DRY: Shrimp hold onto moisture like it’s their job, and damp shrimp won’t crisp in that buttermilk-cornstarch batter. Grab paper towels and press each one firmly—no half-measures—before dredging. I learned this the hard way when my shrimp came out soggy instead of golden.
- REST THE CHICKEN: After buttermilking the chicken thighs, stack them on a wire rack and let them sit uncovered in the fridge for 30 minutes. This step isn’t just about drying the surface—it lets the flour adhere better and prevents a gummy crust. Skip it, and you’ll get a coating that slides off mid-fry.
- USE COLD BUTTERMILK: Straight from the fridge, not room temp. Cold buttermilk clings to the protein instead of pooling at the bottom of your bowl, giving you a thicker, more uniform coating. I used to warm it up for convenience, and the batter always ended up runny—until I stopped.
- FRIE IN BATCHES: Crowd the pan, and the oil temp drops faster than a hot take at a family dinner. Fry 3-4 pieces at a time max, and keep the oil between 350–375°F. The shrimp cook in seconds, so pull them early—they’ll keep crisping outside the heat. Chicken stays in longer, but don’t overdo it or you’ll get rubbery thighs.
Regional styles of this recipe
Southern U.S. Crispy Style
In the Southern U.S., this dish is all about that crunch factor—think Alabama-style fried chicken meets shrimp and sauce. The key difference here is using panko breadcrumbs (½ cup mixed with the flour) for an even lighter, airier crust.
I like to add 1 tsp ground mustard to the buttermilk brine for extra tang that cuts through the richness. Serve with creamy white corn pudding—the sweetness balances the spicy sauce perfectly. 🌶️
Carolina Spicy Twist
Carolina-style Bang Bang leans into heat with an extra 1 tbsp cayenne in the sauce and a splash of hot honey (2 tbsp) stirred into the mayonnaise mixture. The proteins are often air-fried at 375°F for 10 minutes after the foil bake to get that extra crispiness.
Pair with collard greens sautéed in bacon fat—it’s a Southern soul food mashup that works brilliantly. 🔥
Texas BBQ Fusion
For a Texas-inspired version, swap the foil bake for a smoker at 250°F for 20 minutes after the initial oven bake. The smoky flavor pairs perfectly with the spicy sauce.
Add 1 tbsp chipotle powder to the coating mix and serve with smoked gouda mac and cheese—the cheesy richness contrasts beautifully with the heat. This version is a crowd-pleaser at Texas BBQ joints. 💫
West Coast Lightened Up
On the West Coast, health-conscious diners prefer a lighter coating—mix ½ cup almond flour with the cornstarch for a gluten-free option that still delivers crunch. The sauce gets a 1 tbsp lime juice boost instead of lemon, and it’s often served with quinoa pilaf and avocado slices.
The result is a fresher, brighter take that still packs the signature flavor. 🌿
Hawaiian Tropical Twist
In Hawaii, the dish gets a tropical makeover—add 1 tbsp grated ginger and 1 tsp sesame oil to the sauce for a warm, aromatic kick. The proteins are sometimes grilled over charcoal for 2-3 minutes post-bake to add smoky notes.
Serve with pineapple salsa and coconut rice—it’s a fusion that feels like vacation in every bite. 🌺
Nutrition facts
Frequently asked questions
Can I make this recipe without buttermilk? Yes, you can substitute! Use 1 cup plain yogurt mixed with 1 tablespoon lemon juice for the buttermilk brine. This keeps the proteins tender while still delivering that signature tang. The acidity is key for both the marinade and crispy coating—just
How do I adjust the heat level in the sauce?
The recipe uses 0.25 cup sriracha for a balanced heat, but you can easily adjust it. For milder heat, reduce to 2 tablespoons and add 1 teaspoon honey to balance. For extra spice, increase to 0.33 cup sriracha or add ½ teaspoon cayenne pepper. Always taste and adjust gradually—this sauce is meant to complement, not overpower!
Can I bake the chicken and shrimp separately?
If you prefer different doneness levels, bake the chicken thighs for 14 minutes (they need more time) and the shrimp for 10 minutes in their own foil packets. Just remember that shrimp cooks faster—it's done when the coating turns golden and the flesh turns opaque. The foil method keeps both proteins juicy while achieving that signature crunch.
What's the best way to reheat leftovers?
Reheat in a 350°F oven for 8-10 minutes on a wire rack to maintain crispiness. For extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—the coating gets soggy. If reheating sauce, warm gently in a saucepan over low heat with a splash of water to loosen it up. Leftovers keep well for 3 days in the fridge.
Can I use boneless, skinless chicken breasts instead of thighs?
You can try, but chicken breasts are leaner and more prone to drying out. If using them, cut into ½-inch thick pieces and reduce the baking time to 10 minutes. For extra moisture, add 1 tablespoon melted butter to each foil packet. Thighs are ideal because they stay juicier during baking—this is why the original recipe specifies them.