Bang Bang Chicken

In a large bowl, combine buttermilk, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Whisk to combine.

Add the chicken thighs or breasts to the buttermilk marinade, ensuring each piece is fully coated.

Cover and refrigerate for at least 4 hours.

While the chicken marinates, prepare the Bang Bang sauce. In a separate bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth.

For extra flavor, add sazon seasoning to the sauce and whisk to combine. Set aside.

In a shallow dish, prepare the dredge by combining cornstarch with the same seasonings used for the marinade: smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and optionally, sazon.

Sprinkle a few spoonfuls of the wet buttermilk marinade into the cornstarch mixture and mix lightly to create small, shaggy clumps for extra crispiness.

Remove a piece of chicken from the marinade, allowing excess to drip off, and coat it thoroughly in the seasoned cornstarch, pressing firmly to adhere.

Heat about an inch of oil in a large skillet over medium heat. Carefully place the coated chicken in the hot oil and fry for 4-6 minutes per side, or until golden brown and cooked through.

Remove the fried chicken from the skillet and place it on a wire rack to drain and rest.

Brush the Bang Bang sauce generously over the warm fried chicken.

Garnish with freshly sliced green onions and serve immediately.