Ingredients

Canola oil for frying

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

1 cup buttermilk, room temperature

1 large egg, room temperature

1 cup bottled buffalo wing sauce

Instructions

Step 1: Add enough canola oil to a large heavy-duty pot or electric fryer to create a 4-5 inch deep layer. Heat the oil to 375° F. While heating, line a large baking sheet with paper towels and top with a wire cooling rack to drain the fried chicken.

Step 2: In a large shallow dish, combine the flour, seasoned salt, garlic powder, onion powder, and black pepper. Stir well to mix the spices evenly.

Step 3: In a second large shallow dish, whisk together the buttermilk and egg until fully incorporated.

Step 4: Add 12-15 chicken pieces to the buttermilk mixture and toss to coat thoroughly.

Step 5: Transfer the coated chicken to the seasoned flour mixture. Toss to cover each piece evenly.

Step 6: Dip the flour-coated chicken back into the buttermilk mixture, then again into the flour mixture, ensuring a full coating for a crispy crust.

Step 7: Place the fully coated chicken pieces on a plate. Repeat the coating process in batches until all chicken is prepared.

Step 8: 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.

Step 9: Use a wire spider strainer or fryer basket to remove the chicken from the oil, letting excess oil drip back. Transfer the fried wings to the prepared baking sheet to cool slightly and drain.

Step 10: Continue frying the remaining chicken in batches, repeating the previous steps.

Step 11: Place all the fried chicken wings in a large bowl. Pour the buffalo wing sauce over and gently toss with a large slotted spoon until every piece is fully coated.

Step 12: Using the slotted spoon, transfer the sauced wings to a serving platter, allowing excess sauce to drip off before placing the wings.

Step 13: Serve warm with celery sticks, carrot sticks, and a side of ranch dressing for dipping.

Tips & Variations

For extra crispiness, double-coat the chicken pieces as described for a crunchier texture.

Try swapping buffalo sauce with barbecue or honey mustard sauces for different flavors.

Use a thermometer to check the oil temperature for consistent frying results.

Marinate the chicken in buttermilk and spices for a few hours before coating to add more flavor and tenderness.

FAQs

Can I bake the boneless wings instead of frying?

Yes, you can bake them at 400° F for about 20-25 minutes, flipping halfway through. Baking is a healthier option but may result in a less crispy coating than frying.

What is the best way to get the chicken extra crispy?

Coating the chicken twice in the buttermilk and flour mixture helps create a thick, crispy crust. Also, maintaining the oil temperature at 375° F ensures proper frying without sogginess.