Boneless Wings Recipe

Name: Dua Pies Boneless Wings Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 tbs hot sauce (optional); 1 tsp kosher salt; 1 tsp black pepper; 1 cups all-purpose flour; 1 cups panko breadcrumbs; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 2 units large eggs; 2 tbs whole milk; 2 cups vegetable oil (for frying); 1 tbs fresh parsley (chopped); 2 units lemon wedges; 0.5 cups ranch or blue cheese dressing (for serving)

Inspired by Dua Pie

Time1h

Serves4

Boneless chicken breast coated in breading.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

1 lb boneless skinless chicken breasts

1 cups Buttermilk

1 tbs hot sauce (optional)

1 tsp kosher salt

1 tsp black pepper

Breading

1 cups 00 bread flour

1 cups Panko breadcrumbs

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/4 tsp Cayenne pepper

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

Dredge & Frying

2 units Large eggs

2 tbs whole milk

2 cups vegetable oil (for frying)

Finishing & Serving

1 tbs Fresh parsley (chopped)

2 units lemon wedges

1/2 cups ranch or blue cheese dressing (for serving)

Method

Chicken & Marinade

Prepare chicken

Trim any fat from the chicken breasts and cut into 1 to 1 1/2-inch bite-sized cubes. Pat pieces dry with paper towels.

In a medium bowl, whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and seasons the chicken.

Breading

While the chicken marinates, combine flour, panko, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow wide bowl or rimmed baking sheet. Mix thoroughly so seasonings are evenly distributed.

Dredge & Frying

Set up a dredging station: an egg wash bowl with 2 eggs whisked with 2 tbsp milk, and the breading mixture in another shallow dish. Remove chicken from marinade in small batches, letting excess drip off but not wiping it dry.

One piece at a time: dip chicken into the egg wash, then press into the breading mixture, coating all sides. For an extra-crispy double coat (optional), return the coated piece to the egg wash and re-coat in the breading. Place coated pieces on a wire rack set over a sheet pan while you finish the rest.

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading in the oil — it should sizzle and brown steadily.

Fry the chicken in small batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and the internal temperature of the largest piece reaches 165°F (74°C). Cook times vary with size; adjust as needed. Use a slotted spoon or tongs to transfer cooked pieces to a wire rack or paper towel-lined plate to drain.

If pieces finish at different times, keep cooked batches warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes while you finish frying.

Finishing & Serving

When all pieces are cooked, sprinkle with chopped parsley and squeeze lemon wedges over the wings if desired. Serve immediately with ranch or blue cheese dressing and additional hot sauce on the side.