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Ingredients
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Chicken Wings
Breading
Sauce
Method
Preparation of Chicken
- 1
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces and place them in a large bowl.
- 2
Breading Process
- 3
Setup Breading Station
Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for a mixture of breadcrumbs and grated Parmesan cheese.
- 4
Bread the Chicken
Dredge each piece of seasoned chicken in flour, shaking off the excess. Then dip it in the beaten eggs, allowing the excess to drip off, and finally coat it with the breadcrumb and Parmesan mixture, pressing gently to adhere.
Cooking
- 5
Fry the Chicken
In a large skillet, heat enough oil to cover the bottom over medium heat. Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side or until golden brown and cooked through.
- 6
Drain Excess Oil
Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
Sauce Preparation
- 7
Prepare the Sauce
In a small saucepan over medium-low heat, melt the butter and then stir in the buffalo sauce until well combined. Heat through, but do not bring to a boil.
- 8
Coat the Chicken
In a large mixing bowl, toss the fried chicken pieces with the buffalo sauce until evenly coated.
Serving
- 9
Serve the Wings
Transfer the coated boneless wings to a serving platter. Optionally, serve with celery sticks and blue cheese dressing on the side.