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This Bang Bang Chicken and Shrimp copycat recipe delivers the same addictive crunch and creamy-spicy kick you crave from your favorite restaurant. The secret starts with a buttermilk brine that transforms both proteins into tender, crispy perfection—no deep-frying required.
What sets this dish apart is the sauce: a velvety blend of mayonnaise, hot sauce, and cumin that coats every bite with bold, tangy heat.
The process is straightforward but precise: brining the chicken and shrimp for 30 minutes ensures juicy results, while a quick pan-sear creates that signature crispy exterior.
The sauce comes together in minutes with pantry staples, and the final assembly is just as important—tossing the hot proteins in the sauce while still sizzling guarantees maximum flavor absorption. This isn’t just a copycat; it’s a restaurant-quality dish you can master at home.
By the time you’re done, you’ll have golden, crispy chicken and shrimp swimming in a glossy, spicy sauce that’s creamy yet packed with heat. The buttermilk brine keeps the proteins moist, while the sauce delivers that signature tangy kick with every bite.
Serve with pickles, coleslaw, or crusty bread to soak up every last drop—this dish is designed to disappear fast.
Perfect for game day, dinner parties, or a weeknight craving, this recipe scales easily and comes together in under 45 minutes. The key is balancing the sauce’s heat and creaminess, so don’t skip the taste test before serving.
Trust the method, and you’ll have a dish that rivals the original—every time.
Ingredients for bang bang chicken and shrimp copycat
Pantry staples plus a few key ingredients for restaurant-style crunch and tangy heat.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 ½ lb | Tail-on for presentation |
| Buttermilk 🥛 | 1 cup | Full-fat preferred |
| Mayonnaise 🥫 | 1 cup | Duke's or Hellmann's |
| Hot Sauce 🌶️ | ½ cup | Crystal or Tabasco |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | For depth |
| Salt 🧂 | 1 tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | High smoke point |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Cornstarch 🌾 | 1 tbsp | For crispiness |
| Dried Parsley 🌿 | 1 tsp | For garnish |
The shrimp and chicken are the stars, so don't skimp. Tail-on shrimp adds visual appeal, but peeled works too. Chicken thighs stay juicier than breasts during the brining process. Grab the thighs from the seafood case—they're usually pre-cut and ready to go. For shrimp, frozen works fine if you thaw them in cold water first. The buttermilk? Full-fat is best—it adds richness to the final dish. If you're using low-fat, add a splash of heavy cream to compensate.
No buttermilk? Substitute with milk plus 1 tbsp vinegar or lemon juice. Hot sauce brands vary in heat—start with Crystal if you want mild, Tabasco for classic, or Cholula for smoky depth. The cumin is non-negotiable—it's what gives the sauce that signature earthy kick. Toast it in a dry pan for 30 seconds before grinding to deepen the flavor. For the cornstarch, arrowroot powder works too if you're out, but cornstarch gives that signature crispy texture. The lemon juice brightens everything—don't skip it.
Prep the proteins first—they need 30 minutes in the fridge to brine properly. Store the sauce ingredients separately until ready to mix, as the heat from the hot sauce can break down the mayo. The sauce keeps for 5 days in the fridge, but the brined proteins are best used within 2 days. Freeze the sauce in ice cube trays for single-use portions. This dish reheats beautifully—just 30 seconds in the microwave to restore crispiness, or 5 minutes in a skillet for that fresh-out-of-the-pan crunch.
Why You'll Love This Recipe
- Five-Ingredient Magic: The marinade is that simple—just buttermilk, mayo, hot sauce, and a pinch of salt. No fancy techniques, no last-minute grocery runs. I’ll be real: I’ve made it with whatever hot sauce I had open, and it still hits the spot.
- Crispy-Creamy Obsession: That buttermilk-mayo dip? It’s the secret weapon—crispy edges on the chicken, tender shrimp, all coated in a sauce that’s tangy, spicy, and just addictive. Honestly, I catch myself licking the bowl after.
- Game for Any Night: Toss it on a sheet pan with roasted potatoes or serve it over rice—it’s equal parts weeknight dinner and party-worthy. My college friends still ask for this when we reunite, and I swear, it’s the same recipe I’ve had for years.
- Leftovers That Last: The sauce clings to everything, so reheating is a breeze—just a quick zap in the microwave or crisp in a skillet. Between us, I’ve fed a crowd with this twice and still had enough for lunches. Budget-friendly? Absolutely.
Step-by-step instructions for buttermilk-brined crunch with creamy cumin-kissed sauce
Let's bring that iconic restaurant crunch and creamy sauce to your kitchen—simple steps for perfect copycat results.
Marinate Chicken 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. Pour in the 1 cup buttermilk and add 1 tbsp freshly toasted ground cumin, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper. Seal the bag and gently massage the marinade into the chicken, ensuring every piece is coated. Let it marinate in the refrigerator for at least 4 hours or overnight for deeper flavor.
This buttermilk brine is what creates that signature crispy crust. The acid tenderizes the chicken while the spices infuse, and the cornstarch we'll add later will give it that satisfying crunch. Don't skip this step—it's the secret to that perfect texture.
Prepare the Shrimp and Create the Crispy Coating
In a bowl, combine the 1.5 lb large shrimp (peeled & deveined, tail-on) with 1 tbsp cornstarch and ½ tsp black pepper. Toss gently to coat the shrimp evenly. This cornstarch coating is what gives the shrimp that addictive crunch when fried. Set aside while you prepare the chicken.
For the chicken, remove it from the marinade and let any excess drip off. In a separate bowl, mix 1 tbsp cornstarch with 1 tsp dried parsley—this will be our crispy coating. The cornstarch will create that satisfying crunch when fried, while the parsley adds a fresh finish.
Fry Chicken and Shrimp to Golden Perfection
Heat ½ cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Working in batches to avoid overcrowding, add the chicken pieces and fry for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust. Transfer to a paper towel-lined plate to drain.
Increase the heat to 375°F and carefully add the shrimp. Fry for 1-2 minutes per side until they turn pink and develop a crispy coating. The shrimp cook quickly, so keep a close eye on them. Once done, transfer to the same plate with the chicken. The high heat ensures that crispy exterior while keeping the inside tender.
Make the Creamy Cumin-Kissed Sauce
In the same skillet (no need to clean it—the flavorful bits add depth), reduce the heat to medium-low. Add 1 cup mayonnaise, ½ cup hot sauce, 1 tbsp lemon juice, and 1 tsp dried parsley. Stir constantly for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon. The residual heat from the pan will gently warm the sauce while keeping it creamy.
Here's the thing—this sauce is where the magic happens. The combination of creamy mayo, tangy hot sauce, and bright lemon juice creates that signature bang bang flavor. If the sauce starts to look too thick, add 1-2 tablespoons of hot water to loosen it to your desired consistency.
Combine and Serve Immediately
Return the fried chicken and shrimp to the skillet with the sauce. Gently toss everything together until the chicken and shrimp are fully coated in the creamy sauce. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or hot sauce to suit your preference.
Serve immediately while the chicken and shrimp are still hot and the sauce is creamy. The contrast of the crispy exterior with the creamy, spicy sauce is what makes this dish so irresistible. Garnish with extra dried parsley if you like, and enjoy with your favorite sides like coleslaw or crusty bread.
Pro Tips For Making Bang Bang Chicken And Shrimp Copycat
- CRISP THE SHRIMP FIRST: I learned this the hard way—cooking shrimp in the same pan as the chicken after marinating makes them rubbery. Toss them in a hot, oiled skillet for 30 seconds per side until they just turn pink, then set aside. The chicken gets all the crispy pan time later, and the shrimp stay tender.
- USE FULL-FAT MAYO: The sauce won’t hold together if you cut corners here. Skip the light mayo—it’s the fat that emulsifies the buttermilk and hot sauce into that creamy, clingy coating. I’ve tried it both ways, and the difference is noticeable, especially when you’re dredging the chicken.
- DON’T OVERMIX THE MARINADE: Once you combine buttermilk, mayo, and hot sauce, stir just until smooth—about 10 seconds. Overmixing aerates the buttermilk, which can make the coating thin and watery. Slather it on thick, like you’re frosting a cake, so it sticks to the chicken and shrimp.
- REST THE CHICKEN AFTER COOKING: I know, I know—you’re eager to dredge and fry. But give those thighs a solid 5-10 minutes under foil before cutting into them. The juices redistribute, so every bite stays moist instead of dry. Trust me, the wait makes the whole dish better.
Dietary considerations for this recipe
Gluten-Free Adaptations
This recipe is naturally gluten-free, but there are a few spots where cross-contamination could happen. Use a dedicated skillet and utensils if you're cooking in a shared kitchen.
The cornstarch coating is safe for gluten-free diets, but if you want to avoid it entirely, substitute with 1 tbsp arrowroot powder—it creates the same crispy texture without gluten. Just be sure to check your hot sauce label, as some brands contain hidden gluten. 🌾
Dairy-Free Options
The buttermilk brine is the heart of this dish, but you can easily adapt it for dairy-free diets. Replace the buttermilk with 1 cup unsweetened almond milk or coconut milk plus 1 tbsp lemon juice or vinegar.
For the sauce, use dairy-free mayonnaise like Hellmann's Vegan or Just Mayo. The flavor won't change, but the texture will stay creamy and tangy. Trust me, your guests won't notice the difference!
Spice Level Control
If you're sensitive to heat, adjust the spice level by reducing the hot sauce to ¼ cup and adding 1 tbsp honey or maple syrup to balance the flavor. For a milder version, use Cholula hot sauce instead of Crystal or Tabasco—it has a smoky sweetness that mellows the heat.
Always taste the sauce before tossing it with the proteins, so you can tweak it to your preference. 🌶️
Protein Swaps
Want to make this dish vegetarian? Swap the chicken and shrimp for extra-firm tofu or chickpeas. Press the tofu to remove excess water, then cut it into 1-inch cubes and coat it in the cornstarch mixture. For chickpeas, drain and rinse them well, then pat dry before coating.
The shrimp can be replaced with king oyster mushrooms, which have a similar texture when fried. The sauce will work perfectly with any of these alternatives!
Allergy-Friendly Notes
For those with seafood allergies, simply omit the shrimp and double the chicken portion. If you're avoiding shellfish but want to keep the shrimp-like texture, try firm white fish fillets like cod or tilapia, cut into bite-sized pieces.
For nut allergies, ensure your mayonnaise is nut-free and your hot sauce contains no cross-contamination risks. Always double-check labels, especially for mayonnaise and spices, which can sometimes be processed in facilities with allergens. 💡
Nutrition facts
Frequently asked questions
Can I use boneless chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe. They stay juicier during the 30-minute buttermilk brine and develop that signature crispy crust better. If using breasts, cut them into ½-inch thick pieces and reduce fry time to 3-4 minutes per side to avoid overcooking. The texture will be slightly less tender but still delicious!
How do I adjust the spice level for kids or sensitive eaters?
Start by reducing the hot sauce to ¼ cup instead of ½ cup. For extra mildness, replace Crystal or Tabasco with Cholula—it has a smoky sweetness that balances heat. Always taste the sauce before tossing it with the proteins so you can adjust to your preference. A splash of lemon juice can also help brighten the flavor without adding spice.
Can I make this dish ahead of time?
The proteins are best fried fresh, but you can prep components ahead. Brine the chicken and shrimp up to 2 days in advance and store them separately in the fridge. Make the sauce 5 days ahead and store it in an airtight container. When ready to serve, fry the proteins and toss them in the pre-made sauce—just reheat the sauce gently in the skillet for 2-3 minutes to restore creaminess.
Why did my shrimp turn rubbery instead of crispy?
Overcooking is the most common cause. Shrimp cook in just 1-2 minutes per side at 375°F—any longer and they'll turn tough. Use a thermometer to check the oil temperature and avoid overcrowding the pan. Pat the shrimp completely dry before coating, too—any moisture will steam them instead of crisp them up.
What's the best way to serve this dish?
This dish shines with classic Southern sides! Try it with creamy coleslaw, crusty bread for dipping, or pickles to cut through the richness. For a heartier meal, add mashed potatoes or cornbread. The sauce is so flavorful that it works as a dip for fries or veggies too—just serve it on the side with a spoon for dipping!