Description
This recipe for crispy boneless wings features tender chicken breast pieces double-dipped in a seasoned flour batter and fried to golden perfection. Tossed in zesty buffalo wing sauce, these wings make an irresistible appetizer or game day snack served with celery, carrot sticks, and ranch dressing.
Ingredients
Scale
Chicken and Coating
- 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
Wet Mixture
- 1 cup buttermilk, room temperature
- 1 large egg, room temperature
Sauce and Serving
- 1 cup bottled buffalo wing sauce
- Celery sticks (for serving)
- Carrot sticks (for serving)
- Ranch dressing (small bowl, for serving)
Instructions
- Heat the oil: Add enough canola oil to a heavy-duty pot or electric fryer so that it is 4-5 inches deep and heat to 375°F. Prepare a draining station with a wire cooling rack over paper towels to catch excess oil from fried wings.
- Prepare the dry coating: In a large shallow dish, combine all-purpose flour, seasoned salt, garlic powder, onion powder, and black pepper. Mix thoroughly to evenly distribute the spices.
- Make the wet batter: In a second shallow dish, whisk together the buttermilk and egg until fully combined.
- First dip: Add 12-15 pieces of chicken to the buttermilk mixture and toss to thoroughly coat each piece.
- First coat: Transfer the buttermilk-coated chicken to the seasoned flour mixture and toss to coat well.
- Double dip: Return the coated chicken to the buttermilk mix, toss to coat again, and then back into the flour mixture for a final breading.
- Repeat coating: Place coated chicken pieces on a plate and repeat the dipping and breading process until all chicken pieces are coated.
- Fry the wings: Carefully add 12-15 coated pieces into the hot oil and fry for 5-6 minutes or until golden brown and an internal temperature of 165°F is reached.
- Drain excess oil: Use a wire spider strainer or fryer basket to lift the cooked wings from oil, letting excess oil drip back before placing them on the prepared rack to cool slightly.
- Continue frying: Repeat frying and draining until all chicken pieces are cooked.
- Toss in sauce: Transfer the fried wings to a large bowl with buffalo wing sauce and gently toss with a slotted spoon until fully coated.
- Serve wings: Using the slotted spoon, transfer wings to a serving platter allowing excess sauce to drip back into the bowl.
- Garnish and enjoy: Add celery sticks, carrot sticks, and a small bowl of ranch dressing to the platter and serve while wings are warm.
Notes
- Maintain oil temperature at 375°F for crispy, non-greasy wings.
- Double coating ensures extra crunchy texture.
- Use a thermometer to confirm chicken reaches 165°F internal temperature for safety.
- Let wings rest on a wire rack to prevent sogginess from excess oil.
- Adjust buffalo sauce quantity based on preferred spice level.
- Serve immediately for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: boneless wings, buffalo wings, fried chicken, appetizer, game day recipe, crispy wings, buffalo sauce
