Boneless Buffalo Wings

Recipe View Prepare for Frying: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Ensure you have enough oil for the chicken pieces to float freely. (5 minutes)

Recipe View Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, black pepper, cayenne pepper, paprika, and garlic powder until well combined. (2 minutes)

Recipe View Prepare Egg Wash: In a separate small bowl, whisk together the egg and milk until smooth. (1 minute)

Recipe View Double-Coat the Chicken: Dip each piece of chicken in the egg mixture, allowing any excess to drip off. Then, dredge the chicken in the flour mixture, ensuring it's fully coated. Repeat the dipping and dredging process to create a double layer for extra crispiness. (15 minutes)

Recipe View Chill the Chicken: Place the breaded chicken on a wire rack or plate and refrigerate for at least 20 minutes. This helps the breading adhere and prevents it from falling off during frying. (20 minutes)

Recipe View Fry the Chicken: Carefully add the breaded chicken to the hot oil in batches, avoiding overcrowding the fryer. Fry until golden brown and the juices run clear, about 5 to 6 minutes per batch. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). (25 minutes)

Recipe View Make the Buffalo Sauce: While the chicken is frying, combine the hot sauce and butter in a microwave-safe bowl. Heat in the microwave in 10-second intervals, stirring in between, until the butter is melted and the sauce is smooth and combined, about 20 to 30 seconds. Alternatively, melt in a saucepan over low heat. (5 minutes)

Recipe View Toss and Serve: Once the chicken is fried, drain on paper towels to remove excess oil. Transfer the fried chicken to a large bowl and pour the buffalo sauce over the top. Toss gently but thoroughly to coat each piece evenly. Serve immediately with blue cheese or ranch dressing for dipping. (5 minutes)