Name: Boneless Buffalo Wings
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon cayenne pepper (or more ); 1/4 teaspoon garlic powder; 1/2 teaspoon paprika; 1 large egg; 1 cup whole milk; 3 chicken breasts (boneless, skinless , cut into 1/2-inch strips); Oil (for frying); 1/4 cup Buffalo wing sauce; 1 tablespoon butter; Optional: Ranch or Blue cheese dressing for dipping

Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two. The key to these is double-dredging them and letting the mixture set for 20 minutes before frying. The coating is fantastic. It’s light, not heavy, with just a little heat kick from the cayenne.

I served these boneless Buffalo wings with a wing dipping sauce and your ‘usual’ Ranch dressing.

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5 from 1 vote

Boneless Buffalo Wings

Wow. These boneless Buffalo wings aren’t just sorta good. They’re crazy good. It’s embarrassing how many I devoured, so let’s just say I had more than two.

Course Appetizer

Cuisine American

Keyword Buffalo, chicken nuggets

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 366kcal

Author Mike

Ingredients

For the boneless wings

1 cup all-purpose flour
2 teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper or more
¼ teaspoon garlic powder
½ teaspoon paprika
1 large egg
1 cup whole milk
3 chicken breasts boneless, skinless , cut into 1/2-inch strips
Oil for frying

For the Buffalo wing dipping sauce

¼ cup Buffalo wing sauce or hot sauce. I used Sweet Baby Ray's Buffalo sauce
1 tablespoon butter
Optional: Ranch or Blue cheese dressing for dipping

Instructions

Combine the flour, salt, pepper, cayenne, garlic powder and paprika in a pie plate or shallow bowl.
Whisk together the egg and milk in another pie plate or shallow bowl.
Working in batches, dip the chicken into the egg mixture, coating well.
Shake off excess egg mixture and then roll the chicken in the flour mixture, coating well.
Shake off excess flour mixture and return the chicken to the egg mixture, coating well.
Shake off excess egg mixture and return the chicken to the flour mixture, coating well.
Shake off excess flour mixture and place chicken on a plate and refrigerate for at least 20 minutes.
Heat oil in a deep-fryer or Dutch oven to 375 F.
Working in batches, fry chicken until golden brown and the chicken is done, 5-6 minutes. Remove to a paper towel-lined plate.
Meanwhile, melt the butter in a small saucepan. Whisk in the wing sauce. Serve along with Ranch dressing for dipping.

Nutrition

Nutritional values are approximate.