Boneless Wings (no Sauce Or Dressing) Recipe

Prepare the chicken

Trim any fat from the chicken breasts and thighs. Cut the chicken into bite-sized pieces approximately 1 to 1.5 inches. If you prefer very tender, uniform pieces, pulse the chicken briefly in a food processor (short 1-second pulses) until coarsely ground and then form into 1-inch tender pieces. Pat pieces dry with paper towels and place in a bowl.

Brine / marinade (optional but recommended)

In a bowl combine the buttermilk and 1/2 teaspoon of the salt. Submerge the chicken pieces and refrigerate for 30 minutes to 2 hours. This tenderizes and seasons the meat. If short on time, skip and proceed to dredging.

Make the dry coating

In a shallow wide bowl or baking dish whisk together the flour, cornstarch, baking powder, remaining 1 teaspoon salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). In a separate shallow bowl place the breadcrumbs.

Prepare the wet dip

In a third bowl beat the eggs until combined. If you used buttermilk to brine, you can add 1 tablespoon of it to the eggs for extra adhesion.

Dredge the chicken

Working in batches to avoid crowding, remove chicken from the buttermilk (if used) and let excess drip off. Dredge pieces first in the seasoned flour mixture, then dip into the beaten eggs, then press into the breadcrumbs so each piece is fully coated. For an extra-crispy double coating, you can repeat the flour->egg->breadcrumbs step once more. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Heat the oil

Pour the vegetable oil into a heavy-bottomed pot or deep skillet (use a thermometer-friendly vessel) to a depth of about 1.5 to 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one bread cube — it should sizzle and brown in about 45–60 seconds.

Fry the wings

Carefully add coated chicken pieces to the hot oil in small batches (6–8 pieces depending on pot size) so the temperature stays near 325–350°F (160–175°C). Fry for 3–4 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Let the oil come back up to temperature between batches.

Optional oven finish for extra crisp

Preheat oven to 375°F (190°C). Arrange fried pieces on a baking sheet in a single layer. Lightly spray with oil or brush with melted butter. Bake 5–7 minutes to ensure crispness and even cooking.

Season and serve

While still hot, season the boneless wings lightly with a pinch of salt if desired. Serve immediately plain (no sauce or dressing) or offer sauces on the side for dipping. Recommended side garnishes: lemon wedges and a sprinkle of chopped parsley.

Storage

Cool completely, then store in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to restore crispness.