Buffalo Chicken Nuggets

Cut the chicken tenders into 1″ chunks and set aside.

Combine the flour, paprika, cayenne pepper and salt in a large bowl. Set aside.

In a separate bowl combine 1/2 cup butter, Louisiana hot sauce, a dash of garlic powder and a dash of pepper and heat in the 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 nuggets into the mixture of butter and hot sauce. Then finish by dropping again into flour mixture.

Place all the nuggets on a cooking rack placed inside of a rimmed baking tray and put it in the refrigerator for 60 to 90 minutes. (This will help the breading to adhere to the nuggets better.)

Preheat oven to 350 F.

Heat oil in a Dutch oven to 375°F. Fry the nuggets for 3 to 5 minutes. Remove the nuggets from the oil to the rack to drain. After a draining for a minute or two put the tray into the 350 F oven and bake for 10 minutes.

While the nuggets are baking, combine another 1 cup butter, Frank’s hot sauce and remaining ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Toss the cooked nuggets in the sauce and serve.