Crispy & Juicy Boneless Buffalo Wings

Ingredients:

For the Wings

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups all-purpose flour (increased due to more chicken)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon cayenne pepper (adjust for desired heat)
• 3/4 teaspoon black pepper
• 2 cups buttermilk (increased slightly for more dredge)
• 4 large eggs, beaten (increased for more dredge)
• 3 cups vegetable oil (for frying)

For the Buffalo Sauce

• 1 cup hot sauce (Franks RedHot recommended)
• 1/4 cup unsalted butter, melted
• 1 tablespoon honey (optional, for a touch of sweetness)

Directions:

Step 1

Prep the Chicken: Pat the chicken pieces dry with paper towels. In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, and black pepper.

Step 2

Create the Dredge: In another shallow bowl, combine the buttermilk and eggs.

Step 3

Double Coat the Chicken: Dredge each chicken piece in the flour mixture, then dip it in the egg mixture, and finally coat it again in the flour mixture. Ensure the chicken is evenly coated.

Step 4

Heat Up the Oil: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat to 350°F (175°C).

Step 5

Fry the Wings: Carefully add the breaded chicken pieces to the hot oil, working in more batches to avoid overcrowding the pan. This is crucial since we increased the chicken quantity. Fry for 5-6 minutes per side, or until golden brown and cooked through. Be sure to adjust the cooking time slightly depending on the size of your chicken pieces.

Step 6

Make the Sauce: While the wings are cooking, whisk together hot sauce, melted butter, and honey (if using) in a bowl.

Step 7

Coat and Serve: Once the wings are fried and drained on paper towels, toss them in the buffalo sauce until evenly coated. Serve the crispy & Juicy boneless buffalo wings immediately with your favorite dipping options like blue cheese dressing, celery sticks, and carrot sticks.

Tips:

• Chicken Prep Matters: Pat the chicken dry thoroughly with paper towels before coating. Excess moisture can prevent the breading from adhering properly and achieving that golden crisp.
• Double Dredge for Extra-Crispy Boneless Buffalo Wings: Don’t skip the double dredge! This ensures a thick, flavorful coating that holds up well during frying.
• Batching is Key: When frying the wings, resist the urge to overcrowd the pan. Work in batches to maintain even heat and prevent soggy wings.
• Internal Temperature is Your Guide: Don’t rely solely on color. Use a food thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
• Spice it Up (or Down): The amount of cayenne pepper is adjustable. Start with 3/4 teaspoon and add more to taste if you prefer a fiery kick.
• Honey for a Hint of Sweetness: A touch of honey in the sauce balances the spice and adds a delightful complexity. It’s optional, but highly recommended!

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