What You’ll Need :

One half cup vegetable oil, or more, as needed
One cup buttermilk
3/4 cup all-purpose flour
One half cup cornstarch
One large egg
One tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
One pound boneless, skinless chicken breasts, cut into 1-inch chunks
One cup Panko

One quarter cup mayonnaise
Two tablespoons sweet chili sauce
One tablespoon honey
Two teaspoons Frank’s Hot Sauce

How to Make It :

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce 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 2-3 minutes.
Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce


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