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INGREDIENTS:

  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup Panko*

FOR THE SAUCE
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
  4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
  5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with sweet chili sauce.

This article and recipe adapted from this site

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