Boneless Deep-Fried Buffalo Wings

2012-01-15
  • Servings : 3
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 50m

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”!

Ingredients

  • 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 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
  • 1/4 cup hot pepper sauce
  • 1 tablespoon butter

Method

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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 !!)

Chris's 'Little' Bro

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