Description
Crispy and flavorful boneless chicken wings coated in a spicy seasoned flour and fried to golden perfection, then tossed in tangy buffalo sauce. This quick and easy recipe yields delicious wings perfect for game day or a tasty appetizer.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless Skinless Chicken Breast, diced into 1-inch pieces
- 2 Eggs
- 1 cup All-Purpose Flour
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Pepper
Sauce
- 1/2 cup Buffalo Sauce
For Frying
- Vegetable Oil (enough for deep frying, approx. 3 inches)
Instructions
- Prepare the Egg Wash: Whisk the eggs together in a shallow bowl. Place the diced chicken pieces into the eggs and toss to coat them thoroughly, ensuring every piece is covered.
- Mix the Flour Coating: In a large zip-lock bag, combine all-purpose flour, cayenne pepper, paprika, garlic powder, salt, and pepper. Seal the bag and shake to evenly distribute the spices.
- Coat the Chicken: Working in batches, transfer the egg-coated chicken pieces into the flour mixture bag. Seal and shake the bag to coat the chicken pieces thoroughly with the seasoned flour. Shake off any excess flour.
- Rest the Chicken: Place the coated chicken pieces on a baking sheet and let them rest briefly while you prepare the frying oil, to help the coating adhere better.
- Heat the Oil: Pour vegetable oil into a large pan or deep fryer to a depth of about 3 inches. Heat the oil to 375°F (190°C), using a thermometer for accuracy.
- Fry the Chicken: In batches, carefully add the chicken pieces to the hot oil. Fry for 5-6 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain Excess Oil: Remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil and keep the pieces crisp.
- Toss with Buffalo Sauce: Transfer the fried chicken pieces into a large bowl. Pour the buffalo sauce over the wings and toss gently to coat all pieces evenly with the sauce.
- Serve and Enjoy: Serve the boneless chicken wings immediately with your favorite dipping sauces such as ranch or blue cheese dressing.
Notes
- For a spicier kick, add more cayenne pepper or toss with extra buffalo sauce.
- Ensure oil temperature is maintained at 375°F for crispy, non-greasy chicken.
- Do not overcrowd the pan when frying to keep the oil temperature consistent.
- Use a meat thermometer to verify the chicken is safely cooked to 165°F internally.
- Leftovers can be reheated in the oven at 350°F for 10 minutes to retain crispiness.
