Boneless Buffalo Wings Recipe

In this recipe, we'll guide you through the process of breading and frying the chicken to achieve maximum crispness. We'll also show you how to make a homemade buffalo sauce that's perfectly balanced between tangy and spicy. Serve your boneless buffalo wings with your favorite dipping sauces, such as blue cheese dressing, ranch dressing, or celery sticks with a bit of crumbled blue cheese for a truly authentic experience.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (or more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1 cup milk
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 1 cup hot sauce
• 1/2 cup butter, melted

Directions

1. Prep the Chicken: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. In a separate bowl, whisk together the eggs and milk. Dredge the chicken pieces in the egg mixture, then coat them in the flour mixture. Repeat the dipping and coating process for a double-breaded chicken wing.
2. Fry the Chicken: Heat vegetable oil in a large pot or Dutch oven to 350 degrees F (175 degrees C). Fry the chicken wings in batches for 5-6 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part of the chicken should read 165 degrees F (74 degrees C). Transfer the cooked chicken wings to a wire rack to drain.
3. Make the Buffalo Sauce: In a medium saucepan, combine the hot sauce and melted butter. Heat the sauce over medium heat until the butter is melted and the sauce is warmed through.
4. Toss and Serve: Toss the cooked chicken wings in the buffalo sauce until evenly coated. Serve immediately with your favorite dipping sauces, such as blue cheese dressing, ranch dressing, or celery sticks with crumbled blue cheese.
5. Tips:
6. For extra crispy wings, you can freeze the breaded chicken for 30 minutes before frying.
7. If you don't have panko breadcrumbs, you can use regular breadcrumbs instead.
8. You can adjust the amount of cayenne pepper in the breading and sauce to your desired level of spiciness.
9. Leftover boneless buffalo wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375 degrees F (190 degrees C) for 10-15 minutes, or until heated through.