Boneless Bonanza Recipe

Marinate

Combine buttermilk and 1/2 cup hot sauce in a large bowl. Add the bite-size chicken pieces, stir to coat, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes the chicken and infuses flavor.

Prepare dredge

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 2 tsp salt, and 1 tsp black pepper until evenly combined.

Heat oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 6–8 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Dredge and fry - first fry

Working in batches of about 12–16 pieces (do not overcrowd), remove chicken from buttermilk, letting excess drip off, then thoroughly coat in the flour mixture, pressing the flour onto the surface. Shake off excess flour and carefully lower into the hot oil. Fry until the crust is set and light golden, about 3–4 minutes per batch. Transfer to a wire rack set over a sheet pan (do not stack) to rest for 3–5 minutes.

Second fry (crisping)

Raise oil temperature to 375°F (190°C). Fry the par-cooked batches again for 1.5–2.5 minutes until deep golden-brown and crisp. Remove to the wire rack and season lightly with a pinch of salt. Keep warm in a single layer in a low oven (200°F/95°C) while finishing remaining batches.

Make sauce

In a medium saucepan over low heat, melt 1.25 cups butter. Once melted, whisk in 2 cups hot sauce, 1/4 cup honey, 2 tbsp apple cider vinegar, 1 tsp Worcestershire, 1 tsp garlic powder, and 1/2 tsp salt. Simmer gently (do not boil) for 3–4 minutes while whisking until glossy and emulsified. Keep warm on the lowest heat setting or transfer to an insulated container.

Toss chicken in sauce

Place fried chicken in a large heatproof bowl or hotel pan. Pour desired amount of warm buffalo sauce over the chicken and toss with tongs until each piece is evenly coated. For catering, reserve some sauce on the side so pieces remain crispy for guests who prefer less sauce.

Make garlic-parmesan topping

In a small saucepan over medium-low heat, melt 1/2 cup butter. Add minced garlic and cook gently for 1 minute until fragrant (do not brown). Remove from heat and stir in 1 cup grated Parmesan, 1 tbsp lemon juice, 1/4 cup chopped parsley, 1/2 tsp black pepper, and 1/4 tsp salt until combined and slightly saucy.

Toss chicken

For an alternative to buffalo, place freshly fried chicken in a clean large bowl. Pour the warm garlic-Parmesan mixture over the chicken and toss gently to coat. Sprinkle additional grated Parmesan and parsley over the top before serving.

Arrange blue cheese and ranch dressings in bowls for serving. Place celery sticks on the platter and garnish the sauced chicken with chopped fresh parsley and lemon wedges. Serve immediately so the boneless wings are hot and crisp. For catering: keep extra sauce warm in covered containers, and hold chicken in a single layer in shallow pans to preserve crispness. Provide labels for Buffalo and Parmesan-Garlic options.