Boneless Buffalo Wings

• 1 cup unbleached all-purpose flour
• 1 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 eggs
• 1 1/2 cups milk 
• 4 skinless, boneless chicken breasts, cut into 1-inch chunks
• 1/2 cup Frank’s wing sauce
• 2 tablespoons butter

Directions

1. Combine cornstarch, flour, salt, pepper, garlic powder, and paprika in a gallon size ziplock bag.
2. Whisk eggs and milk together then put in shallow dish.
3. Dip chicken pieces in egg mixture and then add, in batches, to bag of flour mixture and shake, then set aside until all chicken is coated.
4. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch.
5. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
6. Melt butter and combine with wing sauce. Toss nuggets with sauce and serve. For dipping, try my ranch or blue cheese dressings.