4-piece Boneless Wings & Fries Recipe

Prep and Marinate

Trim any fat from the chicken and cut into 4 equal bite-sized pieces (about 2–3 oz each). Place chicken in a bowl and pour the buttermilk over it. Cover and refrigerate for at least 20 minutes and up to 2 hours to tenderize and help coating adhere.

Coating

In a shallow bowl or dish combine the all-purpose flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder, and paprika. Stir to combine so no lumps remain.

Dredge

Remove chicken from buttermilk, letting excess drip back into the bowl. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the surface to form an even layer. Place coated pieces on a plate while you heat the oil.

Fry

Pour vegetable oil into a heavy skillet or pot to a depth of about 1" (approximately 1 cup in a small pan). Heat oil over medium-high until it reaches 350°F (175°C) or a breadcrumb sizzles immediately. Fry the chicken pieces in batches if necessary, 3–4 minutes per side, turning once, until golden-brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined plate to drain.

Sauce Toss

Place the drained hot chicken pieces in a clean bowl. Add the wing sauce (about 3 tablespoons) and toss gently but thoroughly to coat each piece evenly. Taste and add a little more sauce if preferred. Transfer to serving plate.

Prep Potato

While the chicken is marinating or frying, cut the scrubbed russet potato into 1/4"–3/8" thick sticks for fries. Pat dry thoroughly with paper towels to remove surface moisture (this prevents oil splatter and improves crispness).

Fry Potatoes

Heat the second 1 cup of vegetable oil in a small heavy-bottomed pan to 325°F (160°C). Fry the potato sticks in a single layer for 3–4 minutes until they are soft but not browned. Use a slotted spoon to transfer them to paper towels to drain. Increase oil temperature to 375°F (190°C) and return the par-cooked fries to the oil for a second fry, 1.5–2.5 minutes until golden and crisp. Drain on paper towels.

Season

Immediately season the hot fries with 3/4 tsp salt and 1/4 tsp black pepper, tossing to coat evenly. Keep warm until plating.

Arrange the 4 sauced boneless wings with a generous portion of fries on a plate. Add 2 tablespoons ranch or blue cheese dressing and a lemon wedge on the side. Sprinkle chopped parsley over the fries or wings if using. Serve immediately while hot.