Description
Crispy, flavorful boneless chicken wings marinated in a spiced buttermilk mixture, coated in seasoned flour, and fried to golden perfection. Tossed in your choice of buffalo or barbecue sauce for an irresistible appetizer or main course that’s perfect for parties and casual meals.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating
- 1 1/2 cups all-purpose flour
- Vegetable oil, for frying
Sauce (optional)
- 1/2 cup buffalo wing sauce or barbecue sauce
- 2 tablespoons melted butter
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Stir well to coat all the chicken pieces evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to overnight for best flavor.
- Prepare for Frying: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Meanwhile, place the flour in a shallow dish ready for dredging the chicken.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Take pieces out one at a time, allowing excess marinade to drip off. Dredge each piece in the flour, pressing gently to ensure a thorough coating on all sides.
- Fry the Chicken: Working in batches to avoid crowding, carefully place the coated chicken pieces into the hot oil. Fry each batch for 4 to 5 minutes, or until they are golden brown and cooked fully through. Use a slotted spoon to remove the chicken and transfer to a paper towel-lined plate or wire rack to drain excess oil.
- Toss in Sauce (Optional): In a large bowl, whisk together the buffalo wing sauce or barbecue sauce with melted butter. Add the fried chicken pieces to the bowl and toss gently to coat evenly with the sauce. Serve immediately for a deliciously saucy finish.
Notes
- For extra crispiness, double-dip the chicken by dredging it in flour, then back into the buttermilk marinade, and once again in the flour before frying.
- Serve boneless wings with ranch or blue cheese dressing and celery sticks for a classic wing experience.
- Make sure oil temperature is maintained at 350°F for optimal frying results.
