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BONELESS BUFFALO WINGS RECIPE | ALLRECIPES

Boneless Buffalo Wings Recipe | Allrecipes image

What a great way to have chicken. Had these boneless "wings" a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Provided by BETTYCOOK

Categories Chicken Tenders

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 servings

Number Of Ingredients 12

Ingredients

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
¼ cup hot pepper sauce
1 tablespoon butter

Steps:

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Nutrition Facts : Calories 709.9 calories, CarbohydrateContent 43.7 g, CholesterolContent 135.8 mg, FatContent 46.9 g, FiberContent 1.7 g, ProteinContent 28 g, SaturatedFatContent 10.4 g, SodiumContent 2334.5 mg, SugarContent 4.3 g

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Every culture has comforting recipes and meals. Sometimes we call these classic meals "comfort food," but in the South, people call these down-home Southern recipes soul food recipes. Soul food dishes are just what they sound like: food for the soul. These delicious recipes are made with love and inspired by long-held southern traditions. Let's

Provided by Cassie Marshall

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