Crispy Boneless Chicken Wings (Printer-Friendly Version)
Crispy tender boneless chicken pieces with flavorful seasoning, perfect for snacking or meals anytime.
# Ingredients Needed:
→ Chicken
01 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
→ Marinade
02 -
1 cup buttermilk
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder (optional)
05 -
1 teaspoon paprika
06 -
1 teaspoon salt
07 -
½ teaspoon black pepper
→ Coating
08 -
1 cup all-purpose flour
09 -
2 large eggs, beaten
10 -
2 cups crushed plain cornflakes
→ Frying
11 -
Vegetable or canola oil, for frying
→ Serving Suggestions
12 -
Buffalo sauce, BBQ sauce, or honey garlic sauce
13 -
Ranch or blue cheese dressing
14 -
Celery and carrot sticks
# Step-by-Step Directions:
01 -
In a large bowl, combine buttermilk, garlic powder, onion powder (if using), paprika, salt, and pepper. Add chicken pieces, cover, and refrigerate for at least 30 minutes up to 4 hours.
02 -
Place flour in one bowl, beaten eggs in a second, and crushed cornflakes in a third bowl. Ensure cornflakes are crushed into small pieces but not powder.
03 -
Remove chicken from marinade, dredge each piece in flour, then dip into beaten eggs, and finally coat thoroughly with crushed cornflakes, pressing lightly to adhere.
04 -
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there is enough oil to submerge chicken pieces.
05 -
Fry chicken pieces in batches for 3 to 4 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
06 -
Drain the fried chicken on paper towels. Toss with your preferred sauce or serve plain with ranch or blue cheese dressing and vegetable sticks.
# Helpful Hints:
01 -
Marinating the chicken tenderizes the meat and infuses flavor; do not skip this step.
02 -
Keep cooked batches warm in a 200°F oven while frying remaining pieces.
03 -
Leftovers can be refrigerated up to 4 days or frozen for 3 months.