
Boneless Chicken Wings
User Reviews
5.0
3 reviews
Excellent

Boneless Chicken Wings
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No one will have a bone to pick with this simple and tasty Boneless Chicken Wings recipe!
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Ingredients
- vegetable oil for frying
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 large egg
- 1 cup milk
- 1 pound chicken breasts boneless and skinless, cut into 1/2-inch strips
Instructions
- Heat the oil in a deep fryer or large saucepan to 375°F.
- In a large bowl, combine flour, salt, black pepper, cayenne pepper, paprika, and garlic powder. In another bowl, whisk together the egg and milk.
- Dip chicken strips into the egg mixture and then into the flour mixture to coat them twice. Chill the coated chicken in the refrigerator for 20 minutes.
- Fry the chicken in batches to avoid overcrowding, for 5-6 minutes, or until golden and internal temperature reaches 165°F.
- Toss the fried chicken in your favorite wing sauce and serve immediately.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
36g
(12%)
Protein
41g
(82%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
161mg
(54%)
Sodium
1779mg
(74%)
Potassium
768mg
(22%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
561IU
(11%)
Vitamin C
2mg
(2%)
Calcium
126mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
Calories | 397kcal | 20% |
Carbohydrates | 36g | 12% |
Protein | 41g | 82% |
Fat | 8g | 12% |
Saturated Fat | 3g | 15% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 2g | 10% |
Trans Fat | 0.02g | 1% |
Cholesterol | 161mg | 54% |
Sodium | 1779mg | 74% |
Potassium | 768mg | 16% |
Fiber | 1g | 4% |
Sugar | 4g | 8% |
Vitamin A | 561IU | 11% |
Vitamin C | 2mg | 2% |
Calcium | 126mg | 13% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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