• Cut chicken breasts into nuggets. Season with salt and pepper, set in fridge to rest while you prepare the flour and egg mixtures.
• In a large bowl, combine cornstarch, flours, baking powder, salt, pepper, and spices, set aside. In a separate bowl, whisk together eggs and milk until smooth.
• Lightly dredge all rested chicken in flour mixture, shaking excess flour mixture back into the bowl.
• One piece at a time, dip chicken into egg mixture, allow excess liquid to drip off, then roll into flour mixture. Press flour mixture firmly against the chicken to adhere, arrange on a baking sheet.
• Once all chicken has been dipped and coated, allow to rest in fridge for 15 minutes.

To Deep Fry:

• Heat oil 375 F (190 C) - You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
• Once oil reaches temperature, fry chicken in batches until nicely browned and crispy. This should take about 5 minutes per batch.
• Allow oil to come back up to temperature between batches.

To Air Fry:

• Once all of the chicken is coated and resting, preheat your air fryer to 400F.
• Once heated, spray the air fryer basket with oil, and arrange breaded chicken pieces in a single layer, leaving a bit of space between each.
• Air fry for about 8 minutes. About halfway through, re-spray the chicken, flip each piece, spray the new “top” side, and continue cooking.

To Oven Bake:

• Heat oven to 400 F (200 C)
• Line a large baking sheet with parchment paper, spray with pan spray.
• Arrange battered and chilled chicken pieces on the pan. Spray chicken with pan spray.
• Bake for 15 minutes, flip chicken pieces.
• Spray once again with pan spray, bake for another 10-15 minutes, or until cooked through and juices run clear.

For Boneless Wings:

• Toss cooked chicken with sauce of choice, serve hot.