Buffalo chicken nuggets

Put the chicken thigh, dry breadcrumbs, salt, black pepper, Old Bay, paprika and cayenne in a food processor, then drizzle in the hot sauce and the melted butter.

Pulse on and off to a coarse chicken paste, not smooth but with no big chunks.

Scoop 24 portions, cover with plastic and chill thoroughly, about 15 minutes in the freezer, until firmer but still pliable and not frozen solid.

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

Toss the portions in the flour mixture three or four at a time, then form them into flattened ovals of a similar thickness.

Refrigerate overnight so the surface starch hydrates and loses its powdery white look; frying them after only a couple of hours leaves dry patches.

Fry for exactly one minute at 300F, chill them, then finish two minutes at 375F until golden brown and crispy; or fry once at 375F for about three and a half minutes for a less crisp result.

After the first fry they can be frozen and dropped straight into hot oil when needed.

Serve with celery sticks and blue cheese dressing spiked with hot sauce, or toss them in wing sauce.