Crunchy Chicken Sauce (Print Version)

# Ingredients:

01 - 1 cup (232g) mayo

02 - 1/2 cup (132g) sweet Thai chili sauce

03 - 1 tsp Sriracha

04 - 2 tbsp honey

05 - 1.5 lbs chicken tenders

06 - 1 cup (245g) buttermilk

07 - 3/4 cup (94g) plain flour

08 - 1/2 cup (64g) cornstarch

09 - 1 large beaten egg

10 - 1 tbsp Sriracha hot sauce

11 - 1/2 tsp garlic powder

12 - 1/2 tsp kosher salt

13 - 1/4 tsp ground black pepper

14 - 1/8 tsp cayenne pepper (optional)

15 - 2 cups (216g) panko crumbs

16 - Cooking oil, such as canola

17 - Parsley for topping

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

02 - Blend buttermilk, flour, starch, egg, hot sauce, and spices together. Dip chicken in it.

03 - Take chicken out of the mix and press into panko crumbs so it sticks.

04 - Warm oil to 365°F and fry chicken for 2-3 minutes each side until middle reads 165°F.

05 - Let any extra oil drain, toss chicken in the sauce, and sprinkle parsley on top.

01 - Fry smaller amounts at once to keep space for even cooking.

02 - Keep oil steady at 365°F to cook right.