In a medium bowl, whisk together flour, salt, paprika, garlic powder and black pepper. In a second bowl whisk the egg and milk together. Set aside.
Pat chicken dry with paper towels, then cut into 2-inch chunks. Dip each piece into the egg mixture, then coat with the flour, then egg, then flour, then transfer to a baking sheet. Refrigerate for 15-20 minutes.
Heat about 3-inches of canola or vegetable oil to 375 degrees F in a large dutch oven or deep fryer. Sprinkle a few drops of water into the oil - if they sizzle, it’s ready.
Carefully add chicken pieces to the hot oil, about chicken pieces a few at a time and fry until golden; about 5-7 minutes. Do not crowd the chicken - they should not be touching or the breading won’t cook properly. Line a baking sheet with paper towels and place a wire rack on top. Transfer chicken pieces to the rack to cool.
When all the chicken is cooked, toss with the buffalo sauce in a large bowl.
Nutritional information is approximate. When breading and frying, not all of the ingredients are consumes (the oil, for example, is used for frying depth and is not all part of the finished product).
To check the oil temperature, stick the end of a wooden spoon into the oil. Watch for bubbles to start forming around the wood, and if they start to float up then you're good to go. If the oil is bubbling it's too hot. Turn down the heat and let it cool for a bit before checking again.
To bake instead, arrange breaded chicken on a lined baking sheet and bake at 375 degrees for 10-15 minutes per side or until the internal temp is 165 degrees. Lightly misting with cooking spray to aid in browning.
Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. Reheat large batches in a 350 degree oven until warmed through.
Freezing Instructions: Once cooked, let the chicken cool, then store in freezer bags or containers for up to 6 months. Bake from frozen in a 350 degree oven for about 25 minutes or until warmed through and crispy.