Description
Spicy Boneless Buffalo Wings deliver a mouthwatering explosion of zesty flavors that dance across your palate. Crispy chicken bites drenched in tangy hot sauce promise a crowd-pleasing appetizer that elevates game day snacking with irresistible southwestern charm.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) skinless, boneless chicken breast, cut into strips
Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Wet Ingredients:
- 1 large egg
- 1/2 cup (120 milliliters) milk
- 1 cup (240 milliliters) hot sauce (like Frank’s RedHot)
- 1/2 cup (113 grams) butter, melted
- Oil for frying
Instructions
- Prepare a deep-fryer or large saucepan, heating oil to 375°F for optimal crispy texture.
- Create a seasoned flour blend by combining flour with salt, black pepper, cayenne, paprika, and garlic powder in a spacious mixing bowl.
- Whisk egg and milk together in a separate smaller bowl to create a smooth binding liquid.
- Coat each chicken strip by first dipping into the egg mixture, then thoroughly rolling in the seasoned flour mixture, ensuring complete coverage.
- Double-coat the chicken strips for extra crunch, then refrigerate for 20 minutes to help the breading adhere securely.
- Carefully lower chicken pieces into hot oil, frying in batches for 5-6 minutes until achieving a golden-brown exterior and internal temperature reaches 165°F.
- While chicken fries, prepare buffalo sauce by melting butter and hot sauce together in a microwave-safe container, stirring until fully combined.
- Once fried chicken is crisp and cooked through, immediately transfer to the buffalo sauce, gently tossing to coat each piece evenly.
- Plate the sauced chicken immediately, serving hot for maximum flavor and crispiness.
Notes
- Ensure oil temperature stays consistent at 375°F for crispy, evenly cooked chicken without greasy texture.
- Double-coat chicken for extra crunch by dipping in egg wash and flour mixture twice, creating a thicker, more substantial breading.
- Refrigerating breaded chicken helps coating adhere better and prevents it from falling off during frying, resulting in a cleaner, more professional look.
- Use a meat thermometer to guarantee chicken reaches safe internal temperature of 165°F, preventing foodborne illness while maintaining juicy meat.
- Prep Time: 20 minutes
- Cook Time: 5–6 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg