Buffalo chicken nuggets

Add boneless skinless chicken thigh to a food processor.

Add dry breadcrumbs as filler, salt, freshly ground black pepper, a little Old Bay, paprika and cayenne.

Drizzle in one tablespoon of hot sauce and some melted butter.

Pulse on and off until it is a coarse chicken paste, not smooth and without large chunks.

Portion the mixture with a sorbet scoop; this made 24 portions.

Cover with plastic and chill thoroughly so it is easier to work with, in the fridge or about 15 minutes in the freezer, until firmer but still pliable and not frozen solid.

Mix cornstarch, self-rising flour and an extra pinch of salt in a plastic bag.

Toss the portions in the starch mixture three or four at a time, then form them into flattened ovals of a similar thickness, about five eighths of an inch.

Refrigerate the coated nuggets overnight so the starch hydrates and loses its powdery white look; frying after only a couple of hours left dry white patches.

Fry exactly one minute at 300F.

Chill them in the fridge until ready, or freeze them at this stage for later.

Finish with two minutes at 375F until golden brown and crispy; bigger nuggets take longer.

Alternative: fry them once at 375F for about three and a half minutes, though they will not be as crisp.

Serve with celery sticks and blue cheese dressing spiked with hot sauce, or toss the nuggets in buffalo wing sauce first.