Ingredients
For the Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce (I used Frank’s)
1 tablespoon hot sauce (Sriracha works great)
2 tablespoons honey
Salt and pepper to taste
For the Chicken:
4 chicken breasts (boneless, skinless, cut into bite-sized pieces)
½ cup all-purpose flour
½ cup cornstarch
1 cup buttermilk (adjust if batter is too thick)
1 tablespoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 tablespoon hot sauce (Sriracha)
1 large egg
1 cup Panko breadcrumbs
Vegetable oil (for frying)
Instructions
Step 1: Prepare the Sauce
In a bowl, mix together mayonnaise, sweet chili sauce, Sriracha, honey, salt, and pepper. Stir until smooth and refrigerate until needed.
Step 2: Make the Batter
In a separate medium bowl, whisk together flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. Add buttermilk, egg, and hot sauce. Whisk until you achieve a smooth, thick batter.
Step 3: Coat the Chicken
Add the chicken pieces to the batter, ensuring each piece is fully coated. In another bowl, pour Panko breadcrumbs. Roll each piece of chicken in the breadcrumbs to coat thoroughly.
Step 4: Fry the Chicken
Heat vegetable oil in a skillet over medium-high heat. Fry the chicken pieces for 3 minutes on each side, or until golden and crispy. Place the cooked chicken on a paper towel-lined plate to absorb excess oil.
Step 5: Serve with Sauce
Once all the chicken is fried, drizzle it generously with the prepared sauce and serve immediately.
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