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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 minutes minutes
Cook Time 20 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 366 kcal
Author Mike
For the Buffalo wing dipping sauce ¼ cup Buffalo wing sauce or hot sauce 1 tablespoon butter Optional: Ranch or Blue cheese dressing for dipping
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.
Calories: 366 kcal | Carbohydrates: 28 g | Protein: 43 g | Fat: 8 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 161 mg | Sodium: 1867 mg | Potassium: 778 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 449 IU | Vitamin C: 2 mg | Calcium: 94 mg | Iron: 2 mg