Crispy Boneless Chicken Wings (Printer-Friendly)
Crispy, tender boneless chicken wings seasoned and coated for a crunchy, flavorful bite with your favorite sauces.
# What You'll Need:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
→ Marinade
02 -
1 cup buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon paprika
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Coating
08 -
1 cup all-purpose flour
09 -
2 large eggs, beaten
10 -
2 cups crushed plain cornflakes
→ Frying
11 -
Vegetable oil, for deep frying (enough to fill skillet 3 inches deep)
# Steps to Follow:
01 -
Combine chicken pieces, buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for 30 minutes to 4 hours.
02 -
Place flour in a shallow bowl, beat eggs in a second bowl, and crush cornflakes into small pieces in a third bowl.
03 -
Remove chicken from marinade. Dredge each piece in flour, dip in beaten eggs, then coat with crushed cornflakes, pressing lightly to adhere.
04 -
Heat vegetable oil in a deep skillet or fryer to 350°F (177°C), ensuring at least 3 inches depth.
05 -
Fry coated chicken in batches for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
06 -
Remove chicken pieces and drain on paper towels to remove excess oil.
07 -
Toss wings in your preferred sauce and serve immediately with ranch or blue cheese dressing, celery and carrot sticks, and fries if desired.
# Extra Suggestions:
01 -
Marinating tenderizes the chicken and infuses flavor. Do not skip this step.
02 -
To keep batches warm during frying, place cooked wings in a 200°F oven.
03 -
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.