Buffalo Chicken Poppers
2 boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 cup flour (125 g)
3 eggs, beaten
oil, for frying
2 tablespoons butter
½ cup hot sauce (120 mL)
How to Make It
Slice chicken breasts into bite-sized chunks.
Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
Place the flour and eggs into separate bowls.
Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
Heat oil in a large pot over medium-high heat.
Fry the chicken pieces until deep-golden brown and crispy.
Set aside on a paper towel to drain.
In a pan over medium heat, cook the butter and the hot sauce until bubbly.
Toss the chicken in the sauce until evenly glazed.
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