Description
Crispy and flavorful boneless chicken wings coated in a seasoned flour mixture, fried to golden perfection, and tossed in tangy buffalo wing sauce. Perfect as a snack or appetizer, served warm with celery, carrot sticks, and ranch dressing.
Ingredients
Scale
For Frying
- Canola oil for frying (enough to fill 4-5 inches deep in a heavy pot or to the fryer fill line)
For Chicken and Breading
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
For Wet Mixture
- 1 cup buttermilk (room temperature)
- 1 large egg (room temperature)
For Sauce
- 1 cup bottled buffalo wing sauce
For Serving
- Celery sticks
- Carrot sticks
- Ranch dressing
Instructions
- Heat the oil: Add enough canola oil to a large heavy-duty pot (5-6 quart Dutch oven recommended) or an electric fryer to a depth of 4-5 inches or to the fill line. Heat the oil to 375°F. Meanwhile, line a large baking sheet with paper towels and place a wire cooling rack on top to drain fried chicken pieces.
- Prepare the dry mix: In a large shallow dish, combine the all-purpose flour, seasoned salt, garlic powder, onion powder, and black pepper. Mix thoroughly to evenly distribute the spices.
- Prepare the wet mixture: In another large shallow dish, whisk together the buttermilk and egg until well combined.
- Coat the chicken pieces – first dip: Add 12-15 pieces of chicken to the buttermilk mixture, tossing to fully coat each piece.
- Coat the chicken pieces – first flour coat: Transfer the buttermilk-coated chicken pieces to the seasoned flour mixture and toss to coat evenly.
- Double dip for extra crispiness: Return the coated chicken pieces to the buttermilk mixture for another coating, then move them back into the flour mixture for a final coat, ensuring each piece is fully coated.
- Repeat the coating process: Set the coated chicken pieces on a plate and repeat steps 4 through 6 in batches until all chicken pieces are breaded.
- Fry the chicken: Carefully add 12-15 coated chicken pieces to the hot oil. Fry for 5-6 minutes or until golden brown and the internal temperature reaches 165°F.
- Drain the fried chicken: Using a wire spider strainer or fryer basket, lift the chicken pieces from the oil, allowing excess oil to drip back into the pot. Transfer them to the prepared baking sheet to cool slightly and drain.
- Continue frying: Repeat frying and draining in batches until all chicken pieces are cooked.
- Toss with buffalo sauce: Place the fried boneless wings into a large bowl with the buffalo wing sauce. Gently toss with a large slotted spoon to coat each piece evenly without breaking the coating.
- Serve: Using the slotted spoon, transfer the sauced wings to a serving platter, letting any excess sauce drip back into the bowl.
- Add accompaniments: Serve the boneless wings warm with celery sticks, carrot sticks, and a small bowl of ranch dressing on the side.
Notes
- Double coating the chicken in buttermilk and flour mixture ensures extra crispy wings.
- Maintain oil temperature at 375°F for evenly cooked, crispy chicken without excess oil absorption.
- Use a wire rack over paper towels to allow oil to drain and keep wings crispy.
- Serve immediately for best texture and flavor; wings can get soggy if left too long after saucing.
- Adjust seasoning in the flour mixture to customize flavor intensity.
- Buttermilk at room temperature helps the coating adhere better to the chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: boneless wings, buffalo wings, fried chicken, appetizer, party food, chicken bites
