Prepare the chicken

• Cut the chicken breast into nugget-sized pieces.
• Season the chicken with salt and black pepper.

Make the batter

• Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper in a bowl.
• Add the milk and egg and whisk to a smooth, thick batter.

Coat the nuggets

• Dip each chicken piece into the batter until fully coated.
• Let the excess batter drip off.

First fry

• Heat the oil to 160 °C.
• Fry the nuggets in batches until pale and just cooked through.

Rest the nuggets

• Drain the nuggets on a cooling rack.
• Let them rest so the coating sets.

Second fry

• Raise the oil to 190 °C.
• Fry the nuggets a second time until deep golden and extra crispy.

Serve

• Drain on the cooling rack and sprinkle with salt.
• Serve hot with buffalo ranch.