• Cut the chicken breasts into 1-inch cubes. Set aside.
• In a bowl, whisk the cornstarch, paprika, garlic powder, white pepper and salt to combine.
• Add the chicken cubes to the mixture and stir them to coat them all over.

To Pan Fry

• Heat enough oil in a large skillet to completely coat the bottom of the pan, over a medium/high heat.
• Add the chicken and fry for approximately 5 minutes or until golden, then turn each piece and cook for a further 5 minutes or until golden and cooked through. Depending on the size of your pan, you may need to do this in batches. Ensure the chicken is no longer pink and reaches 165°F with a meat thermometer.

To Air Fry

• Spray the air fryer basket with a little oil or nonstick cooking spray, and add the chicken cubes in a single layer. Air Fry at 380°F for 10-15 minutes, turning them over halfway through with tongs, or until they're golden, crispy and the internal temperature reaches 165°F with a meat thermometer.

To Oven Bake

• Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick cooking spray.
• Place the prepared chicken cubes onto the baking sheet, then spray them with a little more nonstick spray.
• Bake in the oven for 15-20 minutes or until golden and cooked through and the internal temperature reaches 165°F with a meat thermometer.

For the Buffalo Sauce

• Meanwhile, make the Buffalo Sauce. Add the hot sauce and butter to a small saucepan over medium/low heat. Heat the sauce, stirring, until the butter melts into the hot sauce.
• Serve the crispy chicken bites tossed in the Buffalo sauce.