Boneless Buffalo Wings
Get ready to indulge in the ultimate game-day snack with these Boneless Buffalo Wings—crispy, golden bites of tender chicken smothered in a bold and tangy buffalo hot sauce. This crowd-pleasing dish features juicy chicken breast pieces coated in a perfectly seasoned flour mixture with a hint of spices like garlic and onion powder, then double-dredged for extra crunch. Fried to perfection and tossed in a buttery buffalo sauce, these wings pack a punch of flavor that’s irresistible. Ready in just 40 minutes, they’re ideal for a party or a quick dinner, and pair perfectly with creamy ranch or blue cheese dressing and crisp celery sticks. With keywords like “crispy buffalo wings,” “boneless chicken bites,” and “easy buffalo wing recipe,” this dish is a must-try for chicken wing enthusiasts!
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken breast
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1.5 cups buttermilk
- 1 cup buffalo hot sauce
- 0.5 cup unsalted butter
- 4 cups vegetable oil
Instructions
Begin by cutting the boneless chicken breasts into bite-sized pieces, approximately 1 inch in size. Set aside.
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Mix well to ensure the dry ingredients are evenly combined.
Pour the buttermilk into another large bowl.
Dredge the chicken pieces in the flour mixture, then dip them in the buttermilk, allowing any excess to drip off. Coat the chicken pieces again in the flour mixture, pressing down to ensure a good layer. This will create a crispy coating.
Heat the vegetable oil in a large, deep skillet or a fryer to 350°F (175°C).
Fry the chicken pieces in batches to avoid overcrowding the pan, which can reduce the oil temperature and affect the crispiness. Cook for about 5-6 minutes or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Use a slotted spoon to transfer the chicken pieces to a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, melt the unsalted butter and add the buffalo hot sauce. Stir until the sauce is smooth and well combined. Remove from heat.
Toss the cooked chicken pieces in the buffalo sauce until they are thoroughly coated.
Serve immediately, optionally with celery sticks and ranch or blue cheese dressing for dipping.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 135.6 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 142 mg | 11% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
