Preparation Steps:

• In a large mixing bowl, combine the buttermilk, egg, garlic powder, onion powder, cayenne powder, dried parsley, salt, and pepper. Whisk together until smooth. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
• In another bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne powder, and salt. This will create a crunchy coating for your chicken.
• In a deep skillet or frying pan, add enough oil to submerge the chicken halfway. Heat the oil over medium-high heat to 350°F (175°C). Use a meat thermometer to check the temperature to avoid any undercooked chicken.
• Remove the marinated chicken from the refrigerator. Allow any excess marinade to drip off before dredging each piece in the flour mixture. Ensure each piece is well-coated, tapping off any excess flour.
• Carefully place the coated chicken into the hot oil, frying in batches if necessary to avoid overcrowding. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
• In a small saucepan over medium heat, melt the butter. Once melted, stir in the sweet chili sauce and sriracha. Mix until combined and heated through. This will be the sauce that coats your chicken.
• In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha. Spread a generous layer on the bottom half of each brioche bun. Place a piece of fried chicken on top, drizzle with the sweet chili sauce mixture, and finish with the top half of the bun.
• Serve your Sticky Sweet Chili Fried Chicken Sandwiches immediately, garnished with extra sauce if desired. Pair them with your favorite side for a complete meal.