Fairway Feast Platter: Boneless Wings (no Sauce Or Dressing) Recipe

Prepare the chicken

Trim any fat from the chicken breasts and cut them into bite-sized, uniform pieces about 1 to 1.25 inches. Pat the pieces dry with paper towels.

Marinate

Place the cut chicken in a bowl and pour the buttermilk over it. In a small bowl, beat the eggs and stir them into the buttermilk so the mixture is slightly thinner and will adhere to the chicken. Cover and refrigerate for at least 30 minutes and up to 4 hours. (This tenderizes and flavors the meat.)

Make the dry mix

In a shallow wide bowl or rimmed tray, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne. Whisk to distribute ingredients evenly and break up lumps.

Heat the oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2.5 inches (roughly 3–4 cups depending on vessel). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Dredge

Working in batches to avoid crowding, remove chicken pieces from the buttermilk-egg mix, letting excess drip off, then toss them in the seasoned flour mixture. Press lightly so the coating adheres. For an extra-crispy double coating (optional): after first dredge, dip coated piece back into the buttermilk-egg briefly, then dredge again in flour mixture.

Fry

Carefully add 6–8 pieces (depending on pot size) to the hot oil, keeping the pot from overcrowding. Fry until golden brown and cooked through, about 4–6 minutes per batch. Internal temperature should register 165°F (74°C). Use a slotted spoon or spider to transfer cooked pieces to a wire rack set over a sheet pan to drain and keep crisp. Do not stack on paper towel — the rack preserves crispness.

Finish

If making multiple batches, keep finished wings warm in a 200°F (95°C) oven on the rack while remaining batches fry. Once all batches are done, sprinkle with chopped parsley, toss gently to distribute if desired, and serve immediately with the accompaniments.

Wash and cut carrot and celery sticks to roughly 3–4 inches long. Arrange lemon wedges and vegetable sticks on the platter alongside the hot boneless wings. Serve without sauce or dressing as requested; provide lemon wedges for squeezing over wings if diners want a citrus note.