In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
Add 1 Tablespoon of olive oil to the hot pan and let it heat up. Add chicken and cook on both sides – about 3 to 4 minutes per side.
Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.
Use the skillet from the chicken and fry up the tortillas on medium for about 10 seconds a side.
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