Crispy Boneless Chicken Wings (Printer-Friendly)

Crunchy, flavorful boneless chicken wings tossed in sauces, perfect for snacking or quick meals any time.

# What You’ll Need:

→ Chicken and Marinade

01 - 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1 cup buttermilk
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon paprika
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Coating

08 - 1 cup all-purpose flour
09 - 2 large eggs, beaten
10 - 2 cups crushed plain cornflakes

→ Frying

11 - Vegetable oil, enough for deep frying (about 4 cups)

# Steps to Make This:

01 - Combine chicken pieces, buttermilk, garlic powder, onion powder, paprika, salt, and black pepper in a bowl. Cover and refrigerate for 30 minutes to 4 hours to tenderize and infuse flavor.
02 - Place flour in one shallow bowl, beaten eggs in a second bowl, and crushed cornflakes in a third bowl, ensuring the cornflakes remain in small pieces for optimal crunch.
03 - Remove chicken from marinade and dredge each piece lightly in flour, then dip into beaten eggs, and finally press gently into cornflakes to coat evenly.
04 - Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring there is enough oil to fully submerge the chicken pieces for even cooking.
05 - Fry coated chicken pieces in batches for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
06 - Remove fried chicken pieces and drain on paper towels to absorb excess oil, maintaining crispiness.
07 - Toss the crispy boneless wings in your preferred sauce, such as Buffalo, BBQ, or Honey Garlic, and serve immediately with ranch or bleu cheese dressing alongside celery, carrot sticks, and fries.

# Additional Notes:

01 - Marinating the chicken is crucial for tenderness and flavor penetration.
02 - Keep cooked wings warm in a 200°F oven while frying remaining batches.
03 - For a healthier alternative, bake at 400°F for 20-25 minutes or air fry at 375°F for 15 minutes, spraying lightly with oil.
04 - Boneless wings can be stored refrigerated in an airtight container for 3-4 days or frozen up to 3 months.

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