Presented by Chef Sandra, The South Charlotte Chef
1 cup flour
½ cup panko bread crumbs
1½ teaspoons kosher salt
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 large egg or 2 egg whites
¼ cup milk
3 small boneless, skinless chicken breasts, cut into small chunks or strips (about ¾ lb. of chicken)
¼ Cup Buffalo Wing Sauce (I prefer Frank’s)
1-2 tablespoons butter
2 tablespoons water
Preheat oven to 475 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg(s) and milk together in a small bowl.
Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. (Tip: Use one hand to handle the egg mixture and the other hand for the breading to make it easier.)
Arrange the chicken on a wire rack on a baking sheet and then spray a light coating of cooking spray over the chicken pieces. Bake for 8-10 minutes or until chicken begins to brown.
Turn the heat up to broil and continue to cook the chicken for 1-2 more minutes or until the surface begins to become golden brown and crispy.
As the chicken cooks, combine the Buffalo Wing Sauce, butter and water in a microwave safe dish. Cover and microwave on high until the mixture begins to bubble, then remove, stir and keep covered to stay hot.
When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken and hot sauce mixture in a bowl until all pieces are coated.