Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken breasts (cut into 2 inch chunks)
  • 1/2 cup buttermilk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup flour
  • 1/2 cup panko bread crumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 2 teaspoons garlic powder (divided)
  • 1/3 cup hot sauce (like Franks Red Hot)
  • 1 tablespoon honey

Instruction

  • Cut each chicken breast into 2-inch chunks.
  • Whisk together buttermilk, salt, pepper, and garlic powder. Place chicken in buttermilk mixture and marinate for 30 minutes or overnight.
  • After the chicken has been marinated, preheat the oven to 425 degrees F.
  • Combine the flour, panko, garlic powder, onion powder, salt, and paprika in a small shallow dish.
  • Remove the chicken from the buttermilk and dredge in flour mixture, shaking off excess flour. Place the coated chicken strips onto a baking rack that is on top of a baking sheet. S
  • Bake for 10-12 minutes, or until chicken is browned and cooked to 165 degrees. There is no need to flip the chicken strips, as the heat will circulate around the baking rack, getting all sides crispy.
  • While the chicken is baking, combine the remaining teaspoon of garlic powder with hot sauce, honey, and melted butter if using.
  • Once the chicken is baked, brush each side of the boneless wing with the buffalo mixture and serve immediately.