In a big bowl, mix the flour, salt, black pepper, cayenne pepper, paprika and garlic powder.
In a different bowl, a small one, mix the whole milk, and the eggs and mix until integrated.
On a cutting board, cut the chicken into small pieces (about 1 1/4 inch x 1 1/4 inch – 3cm x 3cm-).
Soak the chicken pieces in the milk mixture, then put them in the flour mixture making sure to coat them completely, then repeat this step, put them in the milk and then flour them again, to end up with double coated chicken pieces.
In a big frying pan, heat the oil until it´s hot enough for frying (to test it, use a small piece of chicken, a lot of bubbles should form around it and cook quite fast).
Carefully, fry the chicken pieces, little by little. Take them out of the oil once they turn gold, making sure to get rid of the excess oil, and plce them on a plate with kitchen paper on it.
In a small pan, heat the buffalo sauce along with the butter. It will be ready once the butter melts cmpletely.
In a big bowl, pour the sauce, put the boneless in there, and using a spoon, turn them around to cover them entirely.