Dale Talde's Chicken Nugs

• 1 cup low-fat plain yogurt (not Greek)
• ¼ cup Frank's RedHot sauce
• ¼ cup Sriracha
• 2 pounds boneless, skinless chicken breasts, cut into approximately 1½-inch pieces

Vegetable oil (for deep frying)

• 3 cups Asian white rice flour (not sticky rice flour)
• ½ teaspoon kosher salt, plus more for seasoning
• ½ teaspoon ground black pepper

Chicken Nug Sauce Trio

A deep-fry thermometer

1. Combine yogurt, Frank's, and Sriracha in a medium mixing bowl and stir well. Add chicken, stir to coat well, cover, and marinate in the fridge for at least 12 hours or up to 2 days (the longer, the better).
2. Preheat oven to 200°F. Pour enough oil into a large pot to reach a depth of about 3". Set pot over medium-high heat and bring oil to 325°F (use deep-fry thermometer).
3. Meanwhile, combine 2 cups rice flour with salt, pepper, and 2 cups water in another medium mixing bowl and stir really well. Put remaining 1 cup rice flour on a large plate. Work with a third of the chicken at a time: Remove chicken from marinade, then add chicken to plate with rice flour and toss to coat in a thin layer. Transfer chicken to batter, toss well, shake gently, then carefully add chicken to oil.
4. Fry each batch, stirring occasionally, until deep golden brown and crispy, 3–4 minutes. Use a spider to transfer nuggets to a paper towel-lined baking sheet, season immediately with salt, and keep warm in oven.
5. Break apart nuggets, if necessary. Eat with bowls of sauces for dipping.