This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!
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.