Buffalo Chicken Nuggets

• Meat

  • 15 Chicken, tenders
  • 1/2 cup Frank's hot sauce

• Produce

  • 1/4 tsp Powdered garlic

• Condiments

  • 1/2 cup Louisiana hot sauce

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 2 cups Flour
  • 1 tsp Paprika
  • 1/8 tsp Pepper, ground
  • 1/8 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 1/2 cup Butter

• Other

  • Coating

Found on feedyoursoul2.com

Description

Ingredients

• 1/2cup butter
• 1/2cup louisiana hot sauce
• 1/8 teaspoon pepper, Ground
• 1/8 teaspoon garlic powder
• 2 cups flour
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 15 -20 chicken tenders, cut into 1 inch pieces
• vegetable oil, for frying
• Coating
• 1 cup butter
• 1/2 cup Frank’s hot sauce
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Directions

• Cut the chicken tenders into 1″ chunks and set aside. Combine the flour, paprika, cayenne pepper, and salt in a large bowl. Separately, mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave in 20 second increments until the butter is fully melted. Mix well. Set aside. Put the nuggets into the flour mixture. Coat well and shake off excess. Dip the dredged nugget into mixture of butter and hot sauce. Then finish by dropping again into flour mixture. Place all the nuggets on a rack on a baking tray and put in the refrigerator for 60 to 90 minutes. (This will help the breading to adhere to the nuggets better.) Heat oil in a dutch oven to 375°F Fry them for 3 to 5 minutes. Remove the nuggets from the oil to the rack to drain. After a draining for a minute or two. Move to the baking tray and cook in a 350 degree oven for 10 minutes.
• While the nuggets are baking, combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. Place the cooked nuggets in the sauce and serve.