Boneless Buffalo Wings
recipe at a glance
5 stars - 7 reviews
ready in: 30-60 minutes
serves/makes: 4recipe id: 2449cook method: stovetop, deep fryer
1 pound skinless chicken breast (1" cut 1 1/4"x 1 1/4" squares)
3 cups flour
1 1/2 cup buttermilk
1 1/2 teaspoon salt
3/4 teaspoon black pepper
vegetable oil (peanut oil is great for frying)
*** Hot Sauce***
3/4 cup Frank's Hot Sauce
1/4 cup water
1 tablespoon butter
1/4 teaspoon cayenne pepper
Place sauce ingredients in small pan and simmer 4-5 minutes until blended well. Remove sauce from heat, set aside to cool.
Mix flour, salt, and pepper in bowl. Place buttermilk in separate bowl. Prepare chicken breast pieces 1" thick, 1 1/4" x 1 1/4"square.
Heat oil for frying, about 360 degrees F. Dust chicken pieces in flour then dip them into the buttermilk and back into the flour, gently shaking excess flour off pieces and carefully place pieces into hot oil and fry until golden brown. Remove chicken pieces and drain.
When all chicken breasts have been fried and drained, place them a bowl and cover with sauce that has been prepared. Place a lid on bowl and gently shake or stir until all nuggets have been coated. Place boneless buffalo wings on non stick baking sheet and bake in a preheated oven at 350 degrees F for 20 minutes. Serve with blue cheese and celery.
535 calories, 6 grams fat, 77 grams carbohydrates, 39 grams protein per serving
ratings & reviews
|Jan 2, 2013 LeopoldoGraciaMember since: January 2, 2013
This was the first time I have ever made boneless, and they were great. If you follow the recipe exactly how it is, you'll get them at your first try.
I couldn't get buttermilk here in Mexico but I made it myself by adding 1 tablespoon of lemon juice to a cup of milk.
Jul 4, 2009 Brandon c.
Great recipe! Very easy to make and VERY cost effective. The only problem I had was with the breading. I couldn't get it to stick. More than likely my fault as I don't fry often and dredge even less.
Note: I used my own "buttermilk" which is close enough to buttermilk (recipe at bottom) but could have been the reason for the breading failure.
I have also read that if you rest your chicken in the fridge for 10-15min after your dredging process you will have a nice crust.
Buttermilk substitute: Mix 1 cup of milk with 1 Tbsp of acid (lemon juice, or vinegar). So for this recipe I used 1.5 cups of milk with 1.5 Tbsp of Lemon Juice
Jul 7, 2008 kpblonde
Delicious!!! I love buffalo wings and I'm always trying to find new ways to make them healthy, easy and fast! This recipe was all of the above with a few adjustments that made wings healthier without sacrificing taste or quality. I used non-fat milk instead of buttermilk. I also used pre-made buffalo wing sauce that was spicy and flavorful without a lot of sugar. I also added a 1/4 of a cup of corn starch to the flour mix. Also, i baked mine for only 15 minutes instead of 20. They turned out great!!!! Highly recommend!
May 4, 2008 Guest Foodie
Thanks for th recipe. Great dish!!
May 4, 2008 brwneyegrl46
These were pretty tasty. The spiciness was slightly spicier than Buffalo Wild Wing's mild sauce. My only complaint is that the breading fell off, but it might have been my error. I used the full sauce recipe but didn't have a full pound of chicken. Also, I used powdered buttermilk reconstituted instead of fresh, which may have made a difference. Overall pretty good and will make again.
Feb 5, 2008 okie girl
I made this for Superbowl Sunday as well and it was perfect, exactly what I hoped it would be...tasty and easy!
Feb 12, 2005 bamcarnMember since: February 12, 2005
Excellent appetizer. Made for Super Bowl Sunday and everyone was very happy