Boneless Wings Recipe
Ten boneless breaded wings tossed in your choice of sauce or dry rub, served with ranch or bleu cheese dressing • Sauces: Kickin Bourbon, BBQ, Lumberjack BBQ, Buffalo, Hot Buffalo, Thai Chili, Garlic Parmesan, Salted Caramel, PB&J (jalapeno/berry) | Dry rubs: house rub, garlic romano, Caribbean jerk.
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Ingredients
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Boneless Chicken
Breading & Batter
Sauce & Dry Rub Options (choose one)
Dipping Dressings
Optional Garnishes
Method
Boneless Chicken
Prepare chicken
Trim chicken breasts of excess fat, then cut into 10 evenly sized bite pieces (about 1 to 1 1/4-inch cubes). Pat pieces dry with paper towels.
Season chicken pieces with 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss to coat evenly.
Breading & Frying
Make breading station
In a shallow bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs with 1/2 cup buttermilk until smooth.
Heat 3 to 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float.
Working in batches (3–4 pieces per batch to avoid overcrowding), dredge each seasoned chicken piece first in the flour mixture, then into the egg-buttermilk, and finally back into the flour mixture for a double-coated, crunchy finish. Shake off excess before frying.
Fry batches for 3–4 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if needed while frying remaining batches.
Sauce & Dry Rub Options (choose one)
Sauce method (tossed)
Place 10 fried boneless pieces in a large clean mixing bowl. Add 1/2 cup of your chosen sauce (Buffalo, Garlic Parmesan, BBQ, Kickin' Bourbon, Thai Chili, Salted Caramel, or PB&J jalapeño-berry). Toss gently but thoroughly until each piece is evenly coated. Transfer to a serving platter.
Dry rub method
If using a dry rub (house rub, garlic Romano, or Caribbean jerk), place hot fried pieces in a large bowl and sprinkle 2 tsp of the chosen rub evenly over them. Toss immediately to coat; the residual heat will help the rub adhere. Serve on a platter.