Homemade Boneless Wings

boneless buffalo wings on a black plate with a parsley garnish

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These boneless chicken bites are sure to be hit at your next party or family dinner. They're like the best part of the chicken wing without the mess of the bones!

Prep Time20

Cook Time6

Course: Appetizer

Cuisine: American

Servings:

Ingredients

1 cup flour
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 egg
1 cup buttermilk
1 lb boneless skinless chicken breasts cut into 1/2 inch strips
1/4 cup buffalo sauce
1 tablespoon butter
oil for frying choose a high smoke point oil

Instructions

Add chicken and buttermilk to a bowl. Cover and refrigerate while you prepare the other ingredients (up to 24 hours).
Heat oil to 375°F.
Mix together flour, salt, peppers, paprika, garlic powder.
Whisk egg in a bowl.
Dip chicken in the egg, then roll it in the flour. Repeat the process so that it has two coats.
Place the chicken on a tray and put in the refrigerator for 20 minutes.
Add the chicken to the oil in small batches. Overcrowding will lower the oil temperature.
Cook until golden brown and the internal temperature is 165°F. It should take about 5-6 minutes.
Combine the butter and buffalo sauce and toss the wings in it.

Video

Notes

Try to keep a "dry hand" and a "wet hand" when coating the chicken. It will help you have less mess and also less waste of ingredients.
It's important to pop them in the fridge for 20 minutes. It helps the coating stick.
You can use whatever oil is your favorite for frying, but it's important that it's a high smoke point oil.
Salt can cause oil to oxidize and darken. To avoid this, you can omit the salt from the breading and add it after removing it from the oil.

Nutrition