Boneless Buffalo Wings
Boneless Chicken Wings are crispy, tender and juicy. Breaded chicken pieces are pan fried, baked or air fried, then dunked in buffalo sauce.
Servings: 6 servings
Ingredients
- 1 ½ pounds Boneless skinless chicken breasts
- 1 cup Flour
- 2 teaspoons Kosher salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 1 Large egg
- 1 cup Milk
- Canola oil for frying
- 1 cup Buffalo wing sauce or another sauce of your choosing
Instructions
- In a medium bowl, whisk together flour, salt, paprika, garlic powder and black pepper. In a second bowl whisk the egg and milk together. Set aside.
- Pat chicken dry with paper towels, then cut into 2-inch chunks. Dip each piece into the egg mixture, then coat with the flour, then egg, then flour, then transfer to a baking sheet. Refrigerate for 15-20 minutes.
- Line a separate baking sheet with paper towels and set aside.
- Heat 2-3 inches of canola oil in a large deep pot or skillet.
- Once the oil is hot, carefully add chicken pieces, a few at a time, and fry until golden; about 5-7 minutes. Do not crowd the chicken - they should not be touching or the breading won’t cook properly. Transfer chicken pieces to the paper towels to drain.
- In a large bowl, toss the chicken with buffalo sauce, if desired, and serve immediately.
Notes
- To Air Fry: Preheat your unit for a few minutes at 375℉ and spray the basket with nonstick cooking spray. Batter the chicken as directed in the recipe above, then arrange in the air fryer basket and spray with cooking spray. Air fry for 15-16 minutes, flipping about halfway through. Immediately toss in your favorite sauce.
- To Bake: Preheat your oven to 425℉. Place a wire rack oven a baking sheet and spray with nonstick cooking spray. Batter the chicken as directed in the recipe above, then arrange chicken pieces on the wire rack. Spray lightly with cooking spray and bake for 12-15 minutes.
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat large batches in a 350℉ oven until warmed through.
- Freezing Instructions: Cool cooked chicken, then store in freezer bags or containers for up to 6 months. Bake from frozen in a 350℉ oven for about 25 minutes or until warmed through and crispy.
Nutrition
Serving: 4ounces | Calories: 362kcal | Carbohydrates: 10g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 2148mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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