Directions

• Cut chicken breasts into half pieces. Rinse breast halves and pat dry.
• In a small bowl, whisk together buttermilk, egg and sriracha until well-blended.
• In a medium shallow bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper and paprika and stir together until blended.
• Dip each chicken piece into buttermilk mixture.
• Roll each dipped chicken piece into flour mixture to coat.
• Dip flour-coated chicken pieces for a second time into the buttermilk.
• Roll the double-dipped chicken pieces a second time into the flour mixture to coat again.
• Place a large piece of wax paper on a large cutting board or work surface to cover.
• Place the coated chicken pieces on the wax paper.
• Pour the peanut oil in a large heavy skillet to a depth of 1/4 inch.
• Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat.
• Add half the coated chicken pieces to skillet and cook uncovered, for 2 to 3 minutes per side, until crusts on both sides are golden brown. Repeat for all the pieces.
• Drain partially cooked chicken pieces on a large platter that has been lined with several paper towels.
• Heat butter and olive oil in a small skillet over medium-high heat.
• Add onions, serrano peppers, habanero peppers and remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper into heated oil; cook for 1 or 2 minutes, or until vegetables are tender, stirring occasionally.
• Remove from heat and set aside.
• In a small bowl, whisk honey and soy sauce together until blended.
• Stir cooked vegetable mixture into honey mixture. Heat oven to 350 F.
• Lightly spray bottom and sides of a 13-by-9-by-2-inch glass baking dish with cooking spray.
• Place chicken pieces into prepared baking dish.
• Spoon honey vegetable mixture evenly over top of each crusted chicken piece into prepared baking dish.
• Bake for 20-25 minutes, or until chicken is cooked thoroughly. Remove from oven and serve immediately with favorite sides.