Ingredients
- ½ cup mayonnaise
- 2½ tablespoons sweet chili sauce
- 1½ tablespoons Sriracha sauce
- 1-2 teaspoons honey to taste
- ¼ cup all-purpose flour
- ⅓ cup buttermilk
- 1 large egg
- ½ teaspoon garlic salt
- ¼ teaspoon white pepper
- 2½ cups panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon celery salt
- 2½ tablespoons olive oil
- 1 pound chicken breasts cut into bite-sized pieces
- 1¼ teaspoons salt
- 3 green onions thinly sliced
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the mayonnaise, sweet chili sauce, Sriracha, and honey. Mix well and set aside.
- Set up three bowls: one with flour; one with buttermilk mixed with egg, garlic salt, and white pepper; and one with panko breadcrumbs mixed with paprika, black pepper, celery salt, and olive oil.
- Season the chicken with salt, then dredge the pieces in flour. Shake off the excess flour, then dip them into the buttermilk mixture. Finally, coat the chicken with the panko mixture. Place on a baking sheet.
- Bake for 18-20 minutes, or until the chicken is crispy and cooked to an internal temperature of 165°F.
- Transfer the chicken to a serving dish. Drizzle with some sauce and garnish with green onions. Serve with the remaining sauce on the side for dipping and DEVOUR.
