Categories: Chicken

Ingredients

• 1/2 cup vegetable oil, or more, as needed
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• 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.

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