Step 1

Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.

Step 2

Add the chicken to the cornstarch mixture; toss until evenly coated.

Step 3

Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.

Step 4

Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.

Step 5

Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.