Crispy Spicy Chicken (Print Version)
# Ingredients:
01 -
1½ pounds chicken tenderloins.
02 -
1 cup (245g) buttermilk.
03 -
1 cup (232g) mayo.
04 -
½ cup (132g) Thai sweet chili sauce.
05 -
¾ cup (94g) plain flour.
06 -
½ cup (64g) cornstarch.
07 -
1 teaspoon Sriracha, or adjust the amount to your liking.
08 -
2 tablespoons honey.
09 -
1 tablespoon Sriracha for the batter.
10 -
2 cups (216g) plain panko breadcrumbs.
11 -
1 large egg, brought to room temp.
12 -
½ teaspoon garlic powder.
13 -
½ teaspoon kosher salt.
14 -
¼ teaspoon black pepper.
15 -
⅛ teaspoon cayenne pepper, optional.
16 -
Canola oil for frying.
# Instructions:
01 -
In a small bowl, stir together mayo, sweet chili sauce, honey, and a touch of Sriracha.
02 -
Mix flour, cornstarch, spices, buttermilk, egg, and Sriracha until smooth. Coat the chicken completely.
03 -
Lift chicken out of the batter and press firmly into the panko to coat all over.
04 -
In a deep skillet, heat about an inch of oil to 365°F.
05 -
Fry pieces in small groups, 2-3 minutes each side, until golden and reaching 165°F inside.
06 -
Drain them on a paper towel, toss in sauce, and sprinkle with parsley if you'd like.
# Notes:
01 -
Keep the frying pan uncrowded.
02 -
Keep oil temp consistent as you fry.
03 -
You can make the sauce ahead of time if needed.