I have seen this recipe running around the internet for a while and have wanted to make it, so I broke down the other night and got the stuff and whipped it up for my family.
They all said that it was hands down, the best dish I have ever made — like ever.
What makes this chicken taste so fabulous is the bang bang sauce that you mix together to put over the chicken. Before you add that, you have fried nuggets, but then add in the bang bang sauce and you have a wonderful and most delightful dish.
This dish can be made in 30 minutes. The thing that takes the longest is getting your mixes together (dry and liquid) to dip your chicken pieces in.
Here is the recipe. I hope you enjoy it!
Adapted a little from Damn Delicious
For the Chicken
- 1/2 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups Panko
For the sauce
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Hot Sauce
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
- Working one at a time, dip chicken into buttermilk mixture, then into the Panko. Make sure to coat it good.
- 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.
- Serve immediately, drizzled with sweet chili sauce.
For more Pinterest remakes, visit a few of my favorite bloggers:
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