Boneless Buffalo Wings

1. 1

   Start off by dicing the chicken into approximately 1 inch pieces.

2. 2

   When the chicken is all cut up put it aside and put the flour and all of the spices into a bowl and blend them with a fork or whisk.

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   Then in another bowl whisk the egg into the milk until well blended.

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   Dredge the chicken in the milk/egg mixture and then coat in flour mixture.

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   Place the coated chicken on a baking sheet lined with wax paper and place in the fridge for 20 minutes and then repeat the coating process again putting the chicken in the fridge a second time for a total of 40 minutes.

6. 6

   While youre waiting for the chicken to cool for a second time start heating up oil in a small sauce pot over medium heat.

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   You can use a deep fryer if you have one but I was being lazy and didnt feel like dragging it out of a closet so a small pot worked just fine.

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   When the oil is bubbling slightly, youre ready to start cooking the chicken.

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   You can test the oil by flicking a small amount of water into the pot, just make sure you use very little water and stand back so you dont get burned.

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    Place the chicken in the oil using a slotted spoon or an Asian bamboo strainer.

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    I recommend the bamboo strainer, it works great and theres no chance of any part of it melting.

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    I got mine from William Sonoma.

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    The chicken will need to cook about 6 minutes, actual cook time will vary on your stove.

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    Once the oil is bubbling leave it on medium heat to maintain temperature.

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    Make sure not to overfill the pot either otherwise the chicken wont cook fully or evenly.

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    If you want to guage how long youll have to cook the chicken you can cut one piece open to make sure its completely white inside.

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    If it is, then you should cook the rest of the chicken for a similar amount of time.

18. 18

    I placed the chicken on a paper towel as it came out of the fryer and blotted it to remove any excess oil.

19. 19

    Then transferred it to a bowl with the hot sauce and used a rubber spatula to coat the chicken.

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    Serve with bleu cheese dressing and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.