Ingredients
Scale
- 1 cup of buttermilk
- ¾ cup plain flour
- 0.5 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly cracked black pepper (seasoned to your preference)
- 1 pound boneless (skinless chicken breasts, cut into 1-inch chunks)
- 1 cup of Panko breadcrumbs
- edible oil 3 cups of vegetables
- 2 tablespoons of freshly chopped parsley leaves
for sweet chili sauce
- ¼ cup mayonnaise
- 2 tablespoons of sweet chili sauce
- 1 tablespoon honey
- Two teaspoons of Frank’s RedHot Sauce
Instructions
- BUTTERMILK MIXTURE: In a spacious bowl, thoroughly blend buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper according to your taste.
- Take each piece of chicken for its buttermilk bath, then give it a good press into the Panko to make sure it’s got perfect, even coat.
- Warm up some vegetable oil in a big stock pot or Dutch oven over medium-high heat until it reaches a toasty 360 degrees F on a deep-fry thermometer.
- Work in small batches by adding chicken to the Dutch oven, cooking until they’re wonderfully golden and crispy, which should take about 2-3 minutes. Then, move them to a plate lined with paper towels to soak up any extra oil.
- Go ahead and serve it right away with a drizzle of sweet chili sauce, and feel free to sprinkle some parsley on top if you like!
for preparing the sweet chili sauce
- In a small bowl, blend mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce until smooth.
Notes
🍽️ Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 95mg |
| Sodium | 780mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 6g |
| Protein | 28g |
Note: Values may vary slightly depending on ingredients used.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American, Asian Fusion