- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (adjust for spice preference)
- 1 tablespoon honey
- Chopped green onions, for garnish
- Start by marinating the chicken pieces in buttermilk for at least 30 minutes. This step ensures that your chicken is tender and juicy.
- In a bowl, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and pepper.
- Heat vegetable oil in a large pan over medium-high heat. You’ll want enough oil to cover the chicken pieces halfway.
- Remove chicken from buttermilk and dredge each piece in the flour mixture, ensuring a thorough coating.
- Carefully place the chicken in the hot oil and fry in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- While the chicken is frying, prepare the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl.
- Toss the crispy chicken pieces in the sauce until well coated.
- Garnish with chopped green onions before serving.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International