2 cups unbleached all purpose flour
1/2 tsp black pepper
2 tsp of salt
1/4 tsp garlic powder
1/2 tsp paprika
1-2 cups milk
3 skinless, boneless chicken breast cut to 1/2″ chunks
12 oz mild buffalo wing sauce
oil for for frying
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
In a bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk together well the egg and milk.
Dip and coat each piece of chicken in the egg mixture. Then roll in the flour to coat. Repeat steps so that each piece of chicken is double coated. Refrigerate breaded chicken for at least 20 minutes.
In batches, fry chicken in hot oil until browned. About 5-6 minutes.
Heat hot sauce in a skillet, add fried chicken pieces and toss to coat. Serve warm.