FOR THE SHRIMP:
-1/2 cup vegetable oil, or more, as needed
-1 cup buttermilk
-3/4 cup all-purpose flour
-1 large egg
-1 tablespoon CRYSTAL hot sauce
-Kosher salt and freshly ground black pepper, to taste
-1 cup Panko(JAPANESE BREAD CRUMBS)
-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, 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.