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Ingredients
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For the Boneless 'Wings' (chicken)
For the Breading
For Frying
For Buffalo Sauce (or use your favorite bottled sauce)
For Serving / Optional
Method
For the Boneless 'Wings' (chicken)
Cut and brine
Trim any fat from the chicken breasts and cut into bite-sized, roughly 1- to 1½-inch pieces. Place the pieces in a bowl with the buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tsp garlic powder. Mix to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours. The buttermilk tenderizes and seasons the meat.
For the Breading
Prepare breading
While the chicken marinates, whisk together flour, cornstarch, paprika, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper in a shallow dish or bowl. Cornstarch helps the breading crisp and stick to the chicken.
Dredge
Remove chicken from the buttermilk in small batches, allowing excess to drip off. Tumble pieces in the flour mixture, pressing lightly so a good coating forms. Transfer breaded pieces to a wire rack and let rest 5–10 minutes to set the coating (this helps it adhere during frying).
For Frying
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and turns golden in about 30–40 seconds.
Fry in batches
Fry the breaded chicken in batches to avoid crowding — about 4–6 pieces per batch depending on size. Fry until golden brown and cooked through, 3–5 minutes per batch, turning once so pieces brown evenly. Internal temperature should reach 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a paper-towel-lined tray or wire rack to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.
For Buffalo Sauce (or use bottled)
Make the sauce
In a small saucepan over low heat, melt 4 tbs butter. Add 1/2 cup hot sauce, 1 tbs honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire and 1/4 tsp salt. Whisk until combined and warm (do not boil). Taste and adjust sweetness, vinegar or heat to your preference. Keep warm.
Toss chicken in sauce
Place fried chicken pieces in a large bowl. Pour the warm sauce over the pieces and gently toss until evenly coated. For a lighter coating, serve sauce on the side for dipping.
For Serving / Optional
Serve the boneless wings immediately with ranch or blue cheese dressing, celery sticks and a sprinkle of chopped parsley if desired. Typical portion sizing: about 6 pieces per small order or 10 pieces for a larger order — adjust batch size and sauce quantity accordingly.