Pat the chicken breasts dry and cut into 1–1.5 inch bite-size pieces (or strips). Season evenly with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Let rest 10 minutes.

Preheat

Preheat oven to 425°F (220°C) if baking, or heat 1–2 inches of oil in a heavy skillet to 350°F (175°C) if frying. If using an air fryer, preheat to 400°F (200°C).

Breading (for crispy wings-style chicken)

Make batter

In a medium bowl whisk together 1 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp onion powder and 1/2 tsp baking powder. Stir in 1/2 cup cold water until a thick, slightly lumpy batter forms.

Coat chicken

Working in batches, toss seasoned chicken pieces into the batter to coat completely. Let excess drip off.

Cook chicken

If frying: carefully add battered pieces to hot oil (do not overcrowd) and fry 3–4 minutes until golden and internal temp reaches 165°F (74°C). Drain on a wire rack or paper towels. If baking: place on a parchment-lined sheet sprayed with oil, lightly brush with 1 tbsp vegetable oil, bake 18–22 minutes turning once, until golden and internal temp 165°F. If air frying: arrange in a single layer and air fry 10–12 minutes, shaking halfway, until crispy and cooked through.

Buffalo Sauce

Make sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Whisk in 1/2 cup hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey, 1/4 tsp garlic powder and 1/4 tsp salt. Keep over very low heat and whisk until fully combined and slightly warmed through (do not boil). Taste and adjust heat/sweetness as desired.

Toss chicken in sauce

Place cooked chicken in a large bowl. Pour most of the warm buffalo sauce over the chicken (reserve 1–2 tbsp for serving). Toss gently but thoroughly until every piece is evenly coated. If you prefer a saucier finish, add the reserved sauce and toss again.

Serve

Transfer buffalo chicken to a platter. Serve immediately with celery and carrot sticks and 1/2 cup blue cheese dressing for dipping. Leftovers can be refrigerated in an airtight container up to 3 days; reheat in a 350°F oven to keep crispness, then toss with warmed sauce.