Boneless Buffalo Wings
Boneless Buffalo Wings are crispy, tender chicken pieces coated in spicy sauce.The chicken is seasoned and breaded for a crunchy exterior.Frying creates a golden crust while keeping the inside juicy.A buttery Buffalo sauce adds heat, tang, and richness.Ranch or blue cheese dressing makes the perfect accompaniment.They are ideal for game days, parties, appetizers, or family dinners.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper, optional
- 1 cup buttermilk
- Vegetable oil, for frying
For the Buffalo Sauce
- ½ cup hot pepper sauce
- ¼ cup unsalted butter
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
For Serving
- Ranch dressing or blue cheese dressing
- Celery sticks
- Carrot sticks
- Chopped green onions or parsley, optional
Instructions
Prepare the Chicken
- Trim the chicken breasts and cut them into bite-sized pieces of roughly equal size.In a bowl, whisk together the buttermilk and egg.In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.Dip each chicken piece into the buttermilk mixture, allowing the excess to drip off.Transfer it to the seasoned flour mixture and coat thoroughly. For an extra-crispy crust, dip the chicken back into the buttermilk and then into the flour mixture a second time.
Fry the Chicken
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pan to approximately 350°F (175°C).Carefully add the chicken pieces in batches. Avoid overcrowding the pan because this can lower the oil temperature and make the coating greasy.Fry for approximately 4–6 minutes, turning occasionally, until golden brown and cooked through.Transfer the chicken to a wire rack or paper towel-lined plate.Chicken should reach an internal temperature of 165°F (74°C) for safe consumption
Make the Buffalo Sauce
- Melt the butter in a saucepan over low heat.Add the hot sauce, honey, Worcestershire sauce, and garlic powder.Whisk until smooth and well combined. Do not boil the sauce.Taste and adjust the heat or sweetness according to your preference.
Toss the Chicken
- Place the crispy chicken pieces in a large bowl.Pour the warm Buffalo sauce over them.Toss gently until every piece is evenly coated.
Serve
- Transfer the Boneless Buffalo Wings to a serving platter.Serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks.Garnish with chopped green onions or parsley if desired.
Notes
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Cornstarch helps create a lighter and crispier coating.
- Do not overcrowd the frying pan.
- Maintain the oil temperature around 350°F (175°C).
- Always check that chicken reaches 165°F (74°C) internally.
- Toss the chicken with Buffalo sauce just before serving.
- Adjust the amount of hot sauce according to your preferred spice level.
- Serve immediately for the crispiest texture.