Ingredients
2 chicken breasts, boneless, skinless
2 cups flour
3 tsp salt
1 tsp black pepper
½ tsp cayenne
½ tsp paprika
1 egg
1 cup milk
½ cup Frank’s Buffalo Sauce
2 tbsp butter
5 cups vegetable oil, for frying
Preparation
Preheat deep fryer to 360 degrees F.
In a bowl combine flour and all spices.
In a separate bowl whisk together egg and milk.
Cut chicken into 2-inch pieces.
Dip chicken pieces into egg/milk mix and then into flour mix.
Repeat step 5 so chicken is double coated.
Cook in deep-fryer for 5 to 6 minutes
Let chicken rest on a plate while making the sauce.
Combine hot sauce and butter in a microwave-safe bowl and cook for 30 seconds increments, stirring in between until butter is completely melted.
Place chicken in a ziplock bag or container with lid and pour sauce over chicken. Shake until chicken is fully coated.
Serve with ranch or bleu cheese dressing and celery sticks.
