Prep Time: 20 Min     Cook Time: 15    Total Time:  35 Minutes  
Servings:   4 People

Ingredients:

• 1.5 Ib Chicken Breasts ( I got this from Ben’s Meats)
• 1 Cup of Buttermilk
• 3/4 Cup of GF Flour (I used Bobs Red Mills Cup4Cup from Ben’s Meats)
• 1/2 Cup of Cornstarch
• 1 Tablespoon of Siracha
• 1/2 Teaspoon of Garlic Powder
• 1/2  Teaspoon of Salt
• 1/4 Teaspoon of Black Pepper
• 1/8 Teaspoon of Cayenne Pepper
• 2 Cups of GF Panko Breadcrumbs (I used the Paneriso brand from Ben’s Meats)
• Parsley for Garnish

Sauce:

• 1 Cup of Mayonnaise
• 1/2 Cup of Sweet Thai Chili Sauce (I used the Naked and Saucy Brand from Ben’s Meats)
• 1 Teaspoon of Siracha
• 2 Tablespoons of Honey

Directions:

1. Preheat your airfryer to 375 Degrees or if you dont have a airfryer you can pan fry so prep your oil.
2. Dice your chicken into cubes.
3. Prepare 2 bowls one with breadcrumbs in it and another with buttermilk, flour, cornstarch, siracha, garlic powder, salt, black pepper and cayenne pepper.
4. Coat the chicken first into the wet ingredients bowl then  evenly coat the chicken in the breadcrumbs.
5. Put the chicken in your Airfryer and spray lightly with oil so it get crispy. Airfry in batches for about 5 minutes.
6. While your waiting mix your sauce together.
7. Once the chicken if fully cooked top with the sauce.
8. Add your parsley to garnish and serve!

Notes:

• If you like your chicken hotter use less mayo and more siracha!

Storage:

• Leftovers last 3 days in the fridge.