Crunchy Chicken Spicy Sauce (Printable Version)

Crispy panko-crusted tenderloins fried to golden bliss, paired with a rich, sweet, and slightly spicy dipping sauce.

# What You’ll Need:

01 - 1/2 cup (132g) Thai sweet chili sauce

02 - 1 teaspoon Sriracha

03 - 2 tablespoons honey

04 - 1 cup (232g) mayonnaise

05 - Parsley for topping

06 - 2 cups (216g) plain panko breadcrumbs

07 - 1 tablespoon Sriracha

08 - 1/2 cup (64g) cornstarch

09 - 1/4 teaspoon black pepper

10 - Canola oil for frying

11 - 3/4 cup (94g) all-purpose flour

12 - 1/8 teaspoon cayenne pepper (optional)

13 - 1 1/2 pounds chicken tenderloins

14 - 1 large egg

15 - 1/2 teaspoon garlic powder

16 - 1/2 teaspoon kosher salt

17 - 1 cup (245g) buttermilk

01 - Stir together chili sauce, honey, Sriracha, and mayo.

02 - Stir the buttermilk, flour, cornstarch, egg, Sriracha, and spices together. Dip the chicken to fully coat.

03 - Take chicken from the batter and press into breadcrumbs until covered.

04 - Bring oil temp up to 365°F. Fry each piece, 2-3 minutes per side, until the middle reaches 165°F.

05 - Place cooked chicken on towels to drain grease, toss in sauce, and sprinkle parsley for flair.

01 - Fry in small batches so everything crisps evenly.

02 - Keep oil temperature steady at 365°F for best results.