Baked Buffalo Chicken Nuggets
2 Pieces (360 grams) Boneless & Skinless Chicken Breast, lightly pounded and cubed (about 1 ½ inch)
¼ Cup All-Purpose Flour
2 Eggs, beaten
1 Cup Panko Breadcrumbs
4 Tbsp Unsalted Butter
4 Tbsp Hot Sauce
1 Tbsp Apple Cider Vinegar
1 tsp Cayenne Pepper
½ tsp Sweet Paprika
¼ tsp Garlic Powder
¼ tsp Black Pepper
Preheat the oven to 375˚F. Line a large baking pan with tin foil.
Season the chicken cubes with sea salt, and black pepper. Toss the seasoned chicken cubes with the flour, then into the beaten eggs and coat with Panko breadcrumbs making sure that all the nooks and crannies are covered. Arrange coated chicken cubes in a single layer.
Drizzle a little oil on top of the chicken and bake for about 15 minutes on each side.
Meanwhile make the sauce. Melt the butter in a small saucepan; add hot sauce, vinegar, cayenne pepper, sweet paprika, garlic powder, and pepper. Stir to blend.
Remove the baked the chicken from the oven. Brush the chicken cubes with the hot sauce, and bake for another 5 to 6 minutes. Then turn over the chicken and brush the other sides. Return to the oven for another 5 to 6 minutes. Let cool slightly and serve warm.