Description
Crispy boneless chicken wings bring sizzling Southern comfort straight to dinner tables with irresistible golden crunch. Rich marinade and perfectly seasoned breading guarantee crowd-pleasing flavor you cannot resist trying right now.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
Coating Ingredients:
- 1 cup (120 g) all-purpose flour
- 1 egg
- 1 cup (240 ml) buttermilk (or regular milk + 1 teaspoon vinegar)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon baking powder
Frying and Sauces:
- 2 cups (500 ml) vegetable oil (for frying)
Buffalo Sauce:
- ½ cup (120 ml) hot sauce (Franks RedHot or similar)
- ¼ cup (60 g) melted butter
- 1 teaspoon honey (optional)
Honey BBQ Sauce:
- ½ cup (120 ml) BBQ sauce
- 2 tablespoons honey
- 1 teaspoon Worcestershire sauce
Honey Garlic Sauce:
- ¼ cup (60 ml) honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon butter
Instructions
- Whisk buttermilk and egg together in a spacious mixing vessel, creating a silky marinade that promises exceptional tenderness.
- Submerge chicken pieces completely in the liquid mixture, ensuring each morsel is thoroughly coated for maximum flavor absorption.
- Allow the chicken to luxuriate in the marinade for 15-30 minutes at room temperature, letting the dairy enzymes gently tenderize the meat.
- While chicken marinates, prepare a seasoned flour coating by combining dry ingredients in a separate wide, shallow dish.
- Remove chicken pieces from buttermilk mixture, allowing excess liquid to drip off, then meticulously dredge each piece through the seasoned flour.
- Press the flour coating firmly onto the chicken, creating a uniform, crisp exterior that will transform into a golden, crunchy shell.
- Carefully transfer flour-coated chicken to a preheated oil surface, maintaining a consistent temperature to ensure even, rapid cooking.
- Fry chicken pieces until they achieve a deep golden-brown color and reach a safe internal temperature, indicating complete cooking.
- Transfer freshly fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain optimal crispiness.
- Optional: Toss warm chicken in your preferred sauce or serve with dipping condiments for added flavor complexity.
Notes
- Marinate chicken in buttermilk mixture for maximum tenderness and juiciness.
- Use a mix of all-purpose and cornstarch for extra crispy coating that locks in moisture.
- Pat chicken pieces completely dry before coating to ensure a perfectly golden and crunchy exterior.
- For gluten-free option, swap all-purpose flour with gluten-free flour blend or almond flour to maintain crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 16 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 95 mg