Name: Boneless Wings
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Boneless Wings

1. 1 cup all-purpose flour -

2. 2 teaspoons salt -

3. 1-1/2 teaspoons garlic powder -

4. 1 teaspoon paprika -

5. 1/2 teaspoon pepper -

6. 1/4 teaspoon cayenne pepper -

7. 1/2 cup 2% milk -

8. 2 large eggs, lightly beaten -

9. 1 pound boneless skinless chicken breast halves, cut into 1-1/2-inch pieces -

10. 1/4 cup canola oil -

11. 1/2 cup Buffalo wing sauce -

12. Optional: Blue cheese or ranch salad dressing -

How to cook deliciously - Boneless Wings

1. Stage

In a shallow bowl, combine the flour, salt, garlic powder, paprika, pepper and cayenne pepper. In another shallow bowl, whisk the eggs and milk.

2. Stage

Dip the chicken in the egg mixture, allowing the excess to drip off. Dip it in the flour mixture. Shake off any excess. Repeat the process, dipping the chicken in the egg and flour mixtures once more.

3. Stage

Arrange the dredged chicken on a baking sheet. Cover and refrigerate for 20 to 30 minutes.

4. Stage

In a large skillet, heat the oil over medium heat. In batches, cook the chicken until golden brown and a thermometer reads 165°, five to six minutes on each side. Remove the chicken to a wire rack set over a baking sheet while cooking the remaining chicken.

5. Stage

Just before serving, in a large bowl, toss the cooked chicken with the Buffalo wing sauce. Serve immediately. If desired, serve with blue cheese or ranch dressing. Editor's Tip: If you plan to freeze the chicken—or think you might end up with leftovers—keep the chicken separate from the sauce. Over time, the sauce will make the breading soggy.