Step 1

BUTTERMILK MIXTURE: In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Step 2

Working one at a time, dip chicken into BUTTERMILK MIXTURE, then dredge in Panko, pressing to coat.

Step 3

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.

Step 4

Working in batches, add chicken to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Step 5

Serve immediately, drizzled with sweet chili sauce, garnished with parsley, if desired.

Step 6

Whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl.