1 tablespoon of sriracha sauce
1 tablespoon of honey
1 tablespoon of lime juice
Directions
Cut the chicken breasts into bite-sized pieces and place them in a bowl with the buttermilk. Let them marinate for at least 30 minutes, or overnight in the refrigerator for best results.
In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
Heat about an inch of vegetable oil in a large skillet over medium-high heat.
Remove the chicken pieces from the buttermilk, letting the excess drip off, then coat them in the flour mixture.
Fry the chicken pieces in batches until they are golden brown and crispy, about 5-7 minutes per batch. Make sure not to overcrowd the pan.
Once cooked, place the chicken on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice to make the bang bang sauce.
Toss the crispy chicken pieces in the sauce until well coated.
Serve immediately, garnished with chopped green onions or cilantro if desired.
