From my brother Rick:
Its time for the NFL football playoffs……the kickoff to the best tailgate food on the planet. One of them to be strongly considered is Boneless Deep-Fried Buffalo Style Chicken Wings. When you see these delicious treats on a restaurant menu; did you ever wonder how they got the bone out of the wing? Well…my son did as he asked one night when we were out at a favorite pub-food establishment. The answer…they don’t. They just cut up chicken breasts in strips to match the size of a chicken wing. Oops…the secret is out now.
This recipe calls for using chicken breasts but I sometimes cheat and use ‘Chicken Tenderloins’. They are just the breast trimmed of all the fat and tendons. You will pay more but might be worth it if in a pinch for time.
This also shows how to make your own Buffalo Style sauce to toss over the cooked wings. Another short cut, if looking for a time saver or different flavors, is to buy some of the high quality Buffalo Style wing-sauces on the market today. Texas Pete has one of our favorites and has a regular, mild and ‘scorcher’ so try some of the brands in your local market to change it up a bit.
Last ‘cheater’ idea, to save time and change the flavor, is to buy some of the pre-packaged flour seasonings being sold for fried chicken. Lots of different brands and again….a way to change it up.
Happy cooking from “Rick’s Place”!
Prep Time: 20 Minutes | Cook Time: 20 Minutes | Ready In: 50 Minutes
Peanut oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 cup milk
3 skinless, boneless chicken breasts, cut
into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. ( EASY TO USE PRE-MADE FRIED CHICKEN FLOUR MIXTURES HERE). Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat ( EASY TO USE PRE-MADE BOTTLED BUFFALO WING SAUCE HERE !!)
Servings: 3 (easy to double or triple this recipe…I have quadrupled with Five pounds of chicken)