4 chicken breasts, boneless, skinless, cut into small pieces
1 cup buttermilk
¾ cup flour
½ cup cornstarch
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce
salt and pepper to taste
oil for frying
½ cup mayonnaise
¼ cup sweet chili sauce (I used Frank’s)
1 tbsp Frank’s hot sauce
2 tbsp honey
In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, and buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.
In another bowl add about a cup of Panko breadcrumbs.
Mix all ingredients for the sauce together and refrigerate until ready for serving.
Heat the oil in a large skillet.
Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed, and fry on both sides for 3 to 5 minutes until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.
Drizzle chicken with sauce and serve.