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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 (I used Chili Garlic Paste)
- 1 tablespoon honey
- 2 tsp. Frank's hot sauce (I used 1tsp sriracha)
Preparation
Step 1
To make the sauce, whisk together mayonnaise, honey and sriracha in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about
about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce. Enjoy!