Directions

1. BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
2. Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.
3. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
4. Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.
6. for the sweet chili sauce
7. Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.