Before baking, the chicken fingers need to be coated in flour, egg/milk mixture, then corn flakes. Flour makes the egg stick, eggs make the corn flakes stick.
You’ll need three chicken breasts or approximately 1 pound. More or less is fine. Cut the meat into 1-inch chunks. Not too big, but not small enough that all you get is breading. There’s definitely a happy medium when it comes to the size of the nuggets.
Toss them in the buffalo sauce and let them marinate for up to 24 hours. First, you dip them in flour, then the egg, and finally give them a roll in the crushed cornflakes. Place them onto a lined baking sheet (you can use parchment or a silicone mat) and then spray them with oil.
- 1 1/4 pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 cup buttermilk
- 2 eggs beaten
- 1 1/2 cups flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon baking powder
- 1/2 cup hot sauce such as Frank’s Red Hot
- 4 tablespoons butter melted
- 1 tablespoon honey
- oil for frying
- Pour the buttermilk into a medium sized bowl. Add the chicken pieces and soak for 10 minutes.
- Place the eggs in a small bowl.
- In a medium-sized bowl, mix together the flour, salt, pepper, garlic powder, and baking powder.
- Dip each piece of chicken in the flour mixture.
- Dip each piece of chicken in the egg mixture, then back into the flour mixture. Place the coated chicken pieces on a plate. Repeat the process with all of the chicken pieces.
- Heat 2-3 inches of oil in a deep pan to 350 degrees F.
- Place 4-5 nuggets in the pan. Cook for 4-6 minutes or until crispy and golden brown.
- Place the fried chicken on paper towels, then repeat the cooking process with the rest of the chicken.
- In a small bowl, whisk together the hot sauce, butter, and honey.
- Pour the buffalo sauce over the cooked nuggets and gently toss to coat. Serve immediately with ranch dressing and celery sticks on the side.