For the Sauce

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½ cup mayonnaise

¼ cup sweet chili sauce (I used Frank's)

1 tablespoon hot sauce (I used Sriracha)

2 tablespoons honey

Salt and pepper ( to taste)

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For the Chicken

4 chicken breasts (boneless, skinless, cut into small)

½ cup all-purpose flour

½ cup cornstarch

1 cup buttermilk (use more if batter is too thick)

1 tablespoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

1 tablespoon hot sauce (I used Sriracha)

1 large egg

1 cup Panko breadcrumbs

Vegetable oil ( for frying)

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1. To prepare the sauce, mix all the ingredients for the sauce together in a bowl and refrigerate until ready for serving.

2. In a medium bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt and pepper. To the bowl add the hot sauce, egg, buttermilk and whisk until you have a smooth batter. Add the chicken pieces to the bowl, toss to make sure each piece is coated in the batter and set aside.

3. In another bowl add about a cup of Panko breadcrumbs. Coat each piece of chicken with breadcrumbs, add more breadcrumbs as needed.

4. Add about ½ inch of oil in a large skillet and heat the oil over medium-high heat. Add the chicken to the hot oil and fry on both sides for about 3 minutes or until chicken is cooked through. Place on paper napkins to soak up some of the oil. Repeat with all chicken pieces. Do not overcrowd the chicken, only add a few pieces of chicken to the skillet at a time, so the chicken turns out crispy.

5. Drizzle chicken with sauce and serve.