Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Chicken - Start by cutting the skinless, boneless chicken breasts into 1-inch chunks. This size is perfect for even cooking and easy eating.
- Step 2: Create the Batter - In a large mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix well to ensure all the spices are evenly distributed.
- Step 3: Mix the Wet Ingredients - In another bowl, whisk together the egg and milk until it's well combined. This mixture will help the flour adhere to the chicken.
- Step 4: Coat the Chicken - Dip each chicken chunk into the egg and milk mixture, allowing any excess to drip off, then dredge it in the seasoned flour mixture. Ensure each piece is well coated for maximum crunch.
- Step 5: Heat the Oil - In a deep frying pan or fryer, heat enough oil for frying to about 350°F (175°C). You can test if the oil is ready by dropping a small piece of batter into it; if it sizzles and rises to the surface, you're good to go.
- Step 6: Fry the Chicken - Carefully place the coated chicken chunks into the hot oil in batches, ensuring not to overcrowd the pan. Fry them for about 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to remove the wings and let them drain on paper towels.
- Step 7: Toss in Buffalo Sauce - In a large bowl, pour the mild buffalo wing sauce over the freshly fried chicken. Toss gently to coat each piece evenly in the sauce.
- Step 8: Serve and Enjoy! - Transfer the boneless wings to a serving platter and enjoy them hot. Pair them with your favorite dipping sauce and some crunchy veggies for a complete meal!
Notes
- Use whole wheat flour for a healthier option without sacrificing crunch.
- Swap buffalo sauce for barbecue sauce or honey mustard for a milder flavor.
- Try using egg whites instead of a whole egg to reduce fat content.
- For a spicy kick, mix in some cayenne pepper or hot sauce into the flour mix.