Description
A crisp, tangy batch of boneless Buffalo chicken wings, perfect for game day or a party appetizer.
Ingredients
- 2 lbs boneless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Oil for frying (neutral oil with a high smoke point)
- 1 cup buffalo sauce
- 2 tbsp butter
Instructions
- Pat the chicken pieces dry and cut them into uniform, bite-sized chunks.
- In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat each chicken piece thoroughly in the seasoned flour and shake off excess.
- Pour oil into a heavy skillet to reach about 1/2 inch deep and heat over medium until shimmering.
- Add the coated chicken in a single layer and cook for 5–7 minutes until golden and cooked through.
- Transfer cooked pieces to a paper-towel-lined plate to drain.
- In a small saucepan, combine the buffalo sauce and butter over low heat until the butter is melted.
- Place the fried chicken in a large bowl and pour the warmed buffalo sauce over it, tossing until coated.
- Serve hot with celery sticks and blue cheese or ranch dressing.
Notes
For a lighter crust, swap half the flour for cornstarch. Double-dredge for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American