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Boneless Wings
Boneless chicken wings are surprisingly easy to make. The trick to a crispy coating is to double dip them in egg and flour mixture, then let them chill for a bit before frying. Wait to toss with the Buffalo sauce until right before serving to keep them as crisp as possible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup 2% milk
- 2 large eggs, lightly beaten
- 1 pound boneless skinless chicken breast halves, cut into 1-1/2-inch pieces
- 1/4 cup canola oil
- 1/2 cup Buffalo wing sauce
- Optional: Blue cheese or ranch salad dressing
Directions
- 1. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk eggs and milk. Dip chicken in egg mixture allowing excess to drip off. Dip in flour mixture; shake off excess. Repeat dipping in egg and flour mixtures. Arrange on a baking sheet. Cover and refrigerate 20-30 minutes.
- 2. In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown and a thermometer reads 165°, 5-6 minutes on each side. Remove to wire rack over a baking sheet while cooking remaining chicken.
- 3. Just before serving, in a large bowl, toss chicken with sauce. Serve immediately. If desired, serve with dressing.
Nutrition Facts
3 ounces cooked chicken: 204 calories, 7g fat (1g saturated fat), 86mg cholesterol, 1119mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 25g protein.
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