Description
- Boneless chicken wings are crispy, juicy chicken breast bites that are breaded, fried, and tossed in your favorite wing sauce. They’re an easy, mess-free alternative to traditional wings, perfect for game day, parties, or weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1 to 1½-inch pieces
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 eggs
- 1/2 cup milk or buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Oil, for frying
- 1/2 cup buffalo, barbecue, or preferred wing sauce
- Optional: chopped parsley or green onions for garnish
Instructions
Cut chicken breasts into 1 to 1½-inch bite-sized pieces.
In a bowl, whisk eggs and milk to create an egg wash.
In a separate bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Dip each chicken piece into the egg wash, then dredge in the seasoned flour mixture. Press to coat well.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken pieces in batches for 4–5 minutes, or until golden brown and fully cooked (internal temp 165°F/74°C).
Transfer cooked chicken to a paper towel-lined plate to drain.
While still hot, toss the fried chicken pieces in your favorite wing sauce until evenly coated.
Serve immediately with ranch or blue cheese dressing and celery sticks, if desired.
Notes
Use buttermilk for extra tenderness and flavor in the egg wash.Let breaded chicken rest for 5–10 minutes before frying to help coating stick better.Try other sauces like garlic parmesan, honey garlic, or Korean BBQ.For a healthier option, bake or air fry instead of deep frying.Chicken thighs can be used for a juicier result.
Nutrition
- Serving Size: 1 serving (about 5–6 pieces)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
