Ingredients

• 1.5 lbs chicken breast ((700 g))
• 1 1/4 cup buttermilk ((300 ml))
• 2 tbsp sambal oelek ((30 g))
• 2 tbsp pickle juice ((25 g))
• 1 1/3 tsp onion powder ((4 g))
• 1 tsp cayenne powder ((3 g))
• 2/3 tsp black pepper ((2 g))
• 1 tsp garlic powder ((3 g))
• 1 tsp paprika ((3 g))
• 1 1/2 cup cornstarch (175 g)
• 1 cup all-purpose flour ((125 g))
• 1 tsp cayenne powder ((3 g))
• 2/3 tsp paprika ((2 g))
• 1 tsp garlic powder ((3 g))
• 1 1/3 tsp onion powder ((4 g))
• 1 tsp salt ((3 g))
• 1/2 cup sunflower oil ((100 ml))
• 1 tsp cayenne powder ((3 g))
• 1 tsp onion powder ((3 g))
• 2/3 tsp black pepper ((2 g))
• 1 tsp paprika ((3 g))
• 1 cup mayonnaise (125 g)
• 2 tbsps hot chili sauce (30 g)
• 3 tbsps hot sauce (check above & step 6)
• pickle juice
• burger buns

Instructions

1. In a deep bowl, mix the buttermilk, sambal, pickle juice (25 ml), onion powder, cayenne pepper, black pepper, garlic powder, paprika, salt, and the beaten egg.

2. Slice the chicken into thin pieces and add them to the mixture. Stir well, cover, and let the chicken marinate in the refrigerator for at least 30 minutes.

3. In a large bowl, mix the cornstarch, flour, cayenne pepper, paprika, onion powder, garlic powder, and salt.

4. Take the chicken pieces one by one out of the marinade, let them drain slightly, and coat them in the flour mix.

5. Place the breaded chicken on a sheet of parchment paper.

6. In a bowl, mix the sunflower oil, cayenne powder, onion powder, black pepper, and paprika. Set aside.

7. In a small bowl, combine the mayonnaise, hot chili sauce, 50 g of the prepared hot sauce, and the pickle juice (30 ml) until smooth.

8. Heat a generous layer of sunflower oil in a frying pan over medium heat. Fry the chicken pieces until golden brown and cooked through on both sides. Drain on paper towels.

9. Brush the chicken with the hot sauce.

10. Serve with homemade buns and the sauce.