Fish Food
INGREDIENTS
½ cup vegetable oil, or more, as needed
1 cup buttermilk
¾ cup all purpose-flour
½ cup cornstarch
1 egg
1 tbsp hot sauce
salt and pepper
1 lb skinless chicken breasts, cut into 1-inch chunks
Sauce
¼ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp honey
2 tsp 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.
Ingredients
½ cup vegetable oil, or more, as needed
1 cup buttermilk
¾ cup all purpose-flour
½ cup cornstarch
1 egg
1 tbsp hot sauce
salt and pepper
1 lb skinless chicken breasts, cut into 1-inch chunks
Sauce
¼ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp honey
2 tsp Frank's hot sauce