2 cups all-purpose flour ▢2 teaspoon salt ▢1/2 teaspoon black papper ▢1/4 teaspoon garlic powder ▢1/2 teaspoon paprika ▢1 egg ▢1 cup 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°F (190°C).
In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. In a small bowl, whisk together 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.