Crispy Boneless Chicken Wings Recipe
User Reviews
5
Crispy Boneless Chicken Wings Recipe
Description
This recipe uses boneless, skinless chicken breasts cut into chunks, which are first dipped in an egg and milk mixture and then coated twice with a seasoned flour blend including salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder. Refrigerating the breaded chicken before frying allows the coating to set for better crispiness.
Deep-frying the pieces in oil heated to 375°F produces a crispy golden crust while ensuring the chicken inside remains juicy and tender. The spice blend adds warmth and depth to the flavor surrounding the crunchy exterior.
Crispy Boneless Chicken Wings are suitable for serving as finger food with sauces or dips. The thick coating and fried texture provide a satisfying crunch without skin.
Ingredients
- 3 boneless skinless chicken breast, cut into 3 inch pieces
- 1 oil for deep frying
- 1 cup all-purpose flour white
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 egg beaten
- 1 cup milk whole
Sauce:
- 1/4 cup hot pepper sauce
- 1 tablespoon butter
Instructions
- Slice the chicken into thicker pieces and set aside.
- You need enough oil for deep frying, in dependence of the saucepan you are using, it should be enough so the chicken pieces don't sink to the bottom of the pot and should be covered in oil.
- Add the oil to a deep-fryer or large saucepan and heat it up to 375 degrees F / 190 degrees C. Use a kitchen thermometer to measure the temperature.
- In a small bowl, combine flour, salt, black pepper, cayenne pepper, paprika, garlic powder and set aside.
- In another small bowl, whisk together egg and milk. Set aside.
- Cover a baking sheet with parchment paper or foil. Set aside.
- Dip each piece of chicken in the egg mixture, then roll it in the seasoned flour mixture. Place on the prepared baking sheet.
- Repeat so each piece of chicken is double coated.
- Refrigerate breaded chicken for 20-30 minutes.
- Working in batches, so the saucepan is not over-crowded, fry chicken until golden brown, about 5 to 6 minutes per batch.
Sauce:
- In another small bowl, combine hot sauce and butter and microwave on High until melted for about 20-30 seconds.
- Pour sauce over cooked chicken and mix to coat.
- Serve with favorite dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15wings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 629kcal | 31% |
| Carbohydrates | 7g | 2% |
| Protein | 100g | 200% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 288mg | 96% |
| Sodium | 651mg | 27% |
| Potassium | 1684mg | 36% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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