10 Pc Boneless Combo Recipe

Marinate chicken

Place trimmed, bite-size chicken pieces in a bowl. Whisk buttermilk and hot sauce together, pour over chicken, cover and refrigerate for at least 1 hour or up to 8 hours. This tenderizes and flavors the chicken.

Prepare dry mix

In a large bowl combine 2 cups all-purpose flour, cornstarch, 2 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder and baking powder. Whisk to combine so there are no lumps.

Egg wash

In a shallow bowl beat 2 eggs until smooth. Set aside next to the dry mix and the panko station (if using).

Dredge and bread

Remove chicken from buttermilk (let excess drip off). One piece at a time: toss in the dry flour mix to coat, dip into the beaten eggs, then press into panko breadcrumbs (if using) or return to dry flour for a double-coat. Place on a wire rack and repeat until all pieces are coated. Let rest 10 minutes so coating adheres.

Heat oil and fry

Pour neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (about 1.25–1.5 cups depending on pan). Heat oil over medium heat until it registers 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Fry chicken in batches, do not overcrowd, 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer to a wire rack set over a sheet pan to drain. Keep finished pieces in a warm oven (200°F/95°C) while frying remaining batches.

Finish & season

When all pieces are fried, sprinkle lightly with extra seasoned salt while hot. Let rest 3 minutes before serving.

If you used the panko step above, ensure panko is evenly pressed onto the egg-washed pieces. For an ultra-crisp finish, after the first fry (2–3 minutes) remove pieces, let them rest 2 minutes, then finish with a second fry for 1–2 minutes to deepen color and crispness. Alternatively, for a dry-dredge only method, toss chicken in extra flour mixed with seasoned salt before frying.

Warm BBQ sauce and honey mustard slightly if desired, or serve at room temperature in small bowls alongside the chicken. Offer both so diners can choose.

Arrange coleslaw, pickles and lemon wedges on the serving platter. Serve 10 piece boneless chicken in the center with sauces around. Squeeze lemon over chicken just before eating if desired.