- 1/2 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pound medium shrimp, peeled and deveined
FOR THE SAUCE
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
- In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately, drizzled with sweet chili sauce.