For the Buffalo sauce: 150g butter, 250ml hot pepper sauce, 1 1/2 tbsp white vinegar, 1/2 tsp celery salt, few drops Worcestershire sauce, pinch cayenne pepper, salt and black pepper, pinch garlic powder
Extras: blue cheese dipping sauce
Recipe by Tom
Slice the chicken breasts into bitesize pieces. In a bowl, combine the buttermilk, minced garlic, mustard, vinegar and honey. In another bowl, mix together the plain flour, oregano, paprika, cayenne pepper, salt and pepper.
Submerge the chicken pieces in the buttermilk mix to fully coat, then drain and roll in the seasoned flour to form a generous outer coating.
Heat the oil in a deep saucepan to 160c. While it is coming to temperature, make the buffalo sauce.
Melt the butter, add all the other ingredients, then whisk together. Just before it comes to the boil, switch off and cool a little.
When the oil has reached 160c, deep fry the chicken pieces until golden brown and crispy. Toss in the buffalo sauce.
Serve hot alongside the blue cheese dipping sauce.