Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized cubes
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 cup (120 g) all-purpose flour
  • 1 cup (100 g) panko breadcrumbs
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 cup (120 ml) buffalo hot sauce
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/2 tablespoon honey (optional for sweetness)

Instructions:

  1. In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, and salt. Add chicken pieces, mix well, and marinate for at least 30 minutes in the refrigerator.
  2. In a shallow dish, combine flour with cayenne pepper and black pepper. In another shallow dish, place panko breadcrumbs.
  3. Preheat the oven to 425°F (220°C). Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour mixture, shaking off excess, then dip in panko breadcrumbs, ensuring a generous coating.
  4. Line a baking sheet with parchment paper and place a wire rack on top if available. Arrange the coated chicken pieces on the rack or baking sheet. Bake for 20-25 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
  5. In a small bowl, whisk together the buffalo hot sauce, melted butter, and honey, if using.
  6. Remove chicken from oven, let it cool briefly, then toss in buffalo sauce to evenly coat.
  7. Serve warm with your choice of dipping sauce and sides.