This buffalo chicken has a subtle heat. By baking the chicken it retains its crispiness without being heavy. Serve this with the dip and celery.
Preheat oven to 400 degrees. Cut chicken into cubes – about nugget size.
Set up your batter stations. One pan has eggs, hot sauce and milk all combined. The other pan has panko, salt, pepper, paprika, garlic and onion powder all combined.
Dip chicken chunks into the egg mixture and then roll in the panko. Place on cooking sheet (I lined mine with tin foil for easy clean up).
Bake for about 20 minutes; until chicken reaches internal temperature of 160 degrees.
Prepare dip by combining greek yogurt and hot sauce.
6 – 8 dashes hot sauce or to taste (I use Frank’s original)
Splash of milk
About one pound chicken breast, cut into chunks
3/4 cup panko bread crumbs
salt and pepper to taste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
For Dip – 1/2 cup greek yogurt
4 or 5 dashes of hot sauce or to taste