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1
Trim the chicken breasts to remove tendons, extra fat, and questionable chunks.
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2
Cut chicken into large chunks, approximately 1 inch cubes, depending on how bite-sized you want them (they will get a teeny bit smaller, not much though).
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3
In a large bowl, combine flour, cornstarch, and salt and pepper to taste.
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4
I also like to add some Emerils Essence for a bit more flavor, but the wing sauce will add plenty of its own kick.
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5
Play with proportions and add whatever dry spice you like.
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6
Throw the chicken chunks into the bowl with the flour and shake, stir, and toss around to cover the chicken with the flour mixture.
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7
Set aside.
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8
Cover the bottom of a 12-inch skillet with oil.
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9
(I use nonstick, as thats all I have.
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10
Not sure what a non-nonstick pan would do.)
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11
Heat the oil to hot, but not overly hot (sorry, Im not good with oil temperatures).
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12
When the oil is ready, place the chicken chunks in the skillet and cook fully, turning often enough to prevent the flour on the outside of the chicken from burning.
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13
I like to check the largest chicken piece in the pan for doneness, and if its cooked through, I know its time to remove them.
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14
Cook chicken in batches and drain on paper towels to remove excess grease.
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15
For two pounds, I do two batches.
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16
When the last batch is placed in the skillet, start heating the sauce.
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17
I just use the microwave, and heat the sauces separately for about a minute.
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18
When all the chicken is cooked, place the sauce in a large Tupperware and throw the chicken in there.
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19
Shake, toss, jiggle it around to cover every tasty inch of the chicken.
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20
Sometimes I divide the chicken in two batches and do half with the hot sauce and half with barbecue sauce for some variety.
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21
You can try different sauces and experiment.
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22
Enjoy your non-breaded heavy boneless wings!
