Dale Talde's Chicken Nugs

• Meat

  • 2 lbs Chicken breasts, boneless skinless
  • 1 Chicken nug sauce trio
  • 1/4 cup Franks redhot sauce

• Condiments

  • 1/4 cup Sriracha

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Kosher salt
  • 3 cups White rice flour, Asian

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1 cup Yogurt, low-fat plain

• Other

  • A deep-fry thermometer

Found on bonappetit.com

Ingredients

• 1 cup low-fat plain yogurt (not Greek)
• ¼ cup Frank's RedHot sauce
• ¼ cup Sriracha
• 2 pounds boneless, skinless chicken breasts, cut into approximately 1½-inch pieces
• Vegetable oil (for deep frying)
• 3 cups Asian white rice flour (not sticky rice flour)
• ½ teaspoon kosher salt, plus more for seasoning
• ½ teaspoon ground black pepper
• Chicken Nug Sauce Trio
• A deep-fry thermometer