*Recipe Kid suggests parental supervision/help during this recipe*
Ingredients:
4 boneless skinless chicken breasts ( about 1 1/2 lbs)cut into 1 1/2 in. chunks
1/2 buttermilk
1 teaspoon salt
3/4 cup hot sauce( a relativy mild cayenne pepper based hot sauce, avoid hotter sauces such as tabasco~we used franks)
1/4 cup water
1/4 teaspoon sugar
1 tablespoon unsalted butter
1 1/2 cups cornstarch
4 large egg whites
1/2 cup all purpose flour
1/2 teaspoon baking soda
4 cups vegetable oil
1. MARINATE Combine chicken, buttermilk, and salt in large zip lock bag or bowl and refrigerate 30 min. or up to 2 hours. Combine hot sauce, water, sugar, butter and 2 teaspoons cornstarch in a saucepan. Whisk over medium heat until thickend, about 5 minutes.
2 COAT Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with eggs whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
3. FRY Heat oil in dutch oven over medium high heat until oil registers 350*. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel lined plate. Return oil to 350* and repeat with remaining chicken. 
4. TOSS Warm remaining hot sauce over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve with love, celery sticks, carrots and ranch dressing <3
*This recipe comes from Cook's Country
* My family has never tried this recipe before.
* Drinking milk is advised because it brings the heat down inside your mouth
*We recevied special utensils like the one shown here that here that each have special handles to hooks on the side of the dish/pot:
