Crispy Boneless Wings
These crispy boneless chicken wings are double-coated in seasoned flour, fried golden, and tossed in tangy buffalo sauce for a perfect game day snack or easy dinner.
Equipment
- 1 large heavy duty pot 5-6 quart Dutch oven or electric fryer
- 1 large baking sheet lined with paper towels and wire cooling rack
- 2 large shallow dish
- 1 wire spider strainer or fryer basket
- 1 large bowl
- 1 whisk
Ingredients
- Canola oil for frying
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 cup buttermilk room temperature
- 1 large egg room temperature
- 1 cup bottled buffalo wing sauce
Instructions
- Heat canola oil in a large heavy duty pot or electric fryer to 375°F with 4-5 inches deep oil.
- Line a large baking sheet with paper towels and a wire rack to drain fried chicken.
- In a large shallow dish, combine flour, seasoned salt, garlic powder, onion powder, and black pepper.
- Whisk together buttermilk and egg in a second shallow dish.
- Add 12-15 chicken pieces to buttermilk mixture and toss to coat.
- Transfer chicken to flour mixture and coat, then back to buttermilk and again to flour for double coating.
- Place coated chicken on a plate and repeat with remaining pieces.
- Fry 12-15 pieces at a time in hot oil for 5-6 minutes until golden and internal temperature reaches 165°F.
- Drain excess oil using spider strainer then transfer chicken to prepared baking sheet.
- Repeat frying until all chicken pieces are cooked.
- In a large bowl, toss fried chicken with buffalo wing sauce until fully coated.
- Transfer wings to serving platter, draining excess sauce, and serve warm with celery, carrots, and ranch dressing.
Notes
- Freeze cooled fried chicken in a single layer before storing airtight for up to 2 months.
- Use room temperature chicken pieces for even frying and proper internal cooking.
- Choose your preferred bottled buffalo wing sauce brand.
- Fry in batches according to pot or fryer capacity.
- Oil amount depends on pot or fryer size.