2 lbs cubed chicken breast (or cut into 1-inch cubes)
1/2 cup buttermilk
2 cups all-purpose flour
1 tbsp salt
1 tsp pepper
1 tbsp smoked paprika
Peanut oil
Jarred buffalo sauce
Mae Ploy sweet chili sauce
Bachan's BBQ sauce - Yuzu
Celery
Matchstick carrots
Ranch
Cast iron skillet
Breading shaker
Paper towels
Directions
Preheat your Blackstone griddle to high and place a cast iron skillet on it. Fill the skillet halfway with peanut oil. Test the oil's readiness by splashing a little water—if it sizzles, the oil is hot (aim for 350-375°F).
Place your cubed chicken in a bowl. Pour in the buttermilk and let it sit for 1-4 hours for best results.
In a separate bowl, mix together the flour, salt, pepper, and smoked paprika.
Dredge the marinated chicken in the flour mixture, ensuring all sides are well coated.
Add the chicken to the hot oil and fry for about 5-6 minutes on each side until cooked through. Drain the cooked chicken on a plate lined with paper towels to remove excess oil.
In two separate bowls, add buffalo sauce to one and a mix of 1/2 cup Mae Ploy sweet chili sauce and Bachan's BBQ Yuzu sauce to the other. Mix well.
Divide the fried chicken between the two sauce bowls, tossing each batch to coat evenly.
Arrange the saucy boneless chicken wings on a plate, separating them by sauce type. Garnish with celery, matchstick carrots, and ranch or blue cheese dipping sauce. Enjoy!
