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These crispy, tender Boneless Chicken Wings are a family favorite that can easily be made at home for any occasion. Perfect as an appetizer, snack, quick lunch, or simple dinner, they deliver amazing flavor and crunch without taking too much time. Toss them in your favorite sauce or serve them plain with dips and sides for a crowd pleaser every time.
My son first begged me to make these for a game day party, and now they have become a regular request in our house. The homemade touch with seasoning and crunch is something frozen or restaurant wings just can’t match.
Ingredients
- Chicken breasts: choose fresh, boneless, skinless for tender meat, chicken tenders work well too
- Buttermilk: key for marinating and tenderizing the chicken, if store bought is unavailable you can make a simple version by adding a tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for 5 to 10 minutes
- Garlic powder: adds savory depth and warmth to the marinade
- Onion powder: optional but enhances flavor complexity, look for fine, fresh powder for best taste
- Paprika: lends subtle smokiness and color, smoked paprika adds an extra layer if you have it on hand
- Salt and pepper: essential for seasoning balance, use fine salt to distribute evenly
- All purpose flour: acts as the initial coating to help the egg and crumbs stick
- Large eggs: beaten to bind the cornflake crumbs to the chicken
- Crushed plain cornflakes: unique for creating a crunchy crust, crush gently so the pieces stay coarse enough to create texture. If unavailable, panko breadcrumbs are a great substitute
- Cooking oil: choose a neutral oil with a high smoke point like vegetable or canola oil for frying
Instructions
- Saturate the chicken in marinade:
- Combine the chicken pieces with buttermilk, garlic powder, optional onion powder, paprika, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes up to 4 hours. This marination tenderizes the chicken and infuses flavor deeply.
- Prepare your dredging stations:
- Place flour in one bowl, whisk eggs in a second bowl, and crush the cornflakes into coarse crumbs not powder in a third bowl. Using a rolling pin or the bottom of a heavy pan inside a sealed bag works well to crush the flakes evenly.
- Coat the chicken thoroughly:
- Remove chicken from the marinade one piece at a time. Dredge each piece first in flour to coat lightly. Then dip it fully into the beaten eggs to moisten the surface. Finally, press the chicken into the crushed cornflakes so the crumbs adhere well and cover evenly.
- Heat oil and fry carefully:
- Heat oil in a deep skillet or fryer to 350 degrees Fahrenheit. Fry the chicken pieces in batches for 3 to 4 minutes per side, turning once, until golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit. Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Drain and serve:
- Remove the fried wings with tongs and set them on paper towels to drain excess oil. Immediately toss the warm wings in your favorite sauce in a large bowl to coat evenly, or leave plain if preferred. Serve with ranch or blue cheese dressing, carrot and celery sticks, and fries for a classic combo.
One of my favorite ingredients here is the buttermilk. It makes such a difference in texture and flavor, leaving the chicken juicy and tender instead of dry. The first time I tried marinating overnight, the wings came out incredibly flavorful and tender, and the crunch from the cornflakes was a total game changer for my family. It’s a small step that really transforms this dish.
Storage Tips
Store any leftover boneless wings in an airtight container in the refrigerator where they’ll keep fresh for up to four days. To avoid sogginess, line the container with paper towels and place another paper towel between layers to absorb moisture. For longer storage, freeze portions in freezer safe bags with excess air removed. Thaw in the refrigerator overnight before reheating. Reheat in a 375 degree Fahrenheit oven or air fryer for 5 to 10 minutes until warmed through and crispy again. Avoid microwaving which leads to soggier wings.
Ingredient Substitutions
Use panko breadcrumbs if cornflakes are not available for a crisp coating that still has great texture. Swap chicken breasts for tenders or thighs if you prefer darker meat; cooking time may slightly vary. Dairy free Replace buttermilk with a mix of plain dairy free milk and lemon juice to mimic acidity and tenderizing effect. If you want to add heat, sprinkle cayenne pepper or chili powder into the marinade before soaking the chicken.
Serving Suggestions
Serve wings alongside classic buffalo sauce, BBQ sauce, or a honey garlic glaze for variety. Pair with crisp celery, carrot sticks, and creamy blue cheese or ranch dips to balance bold flavors. Add fries or simple roasted potatoes for a complete snack or meal. Try tossing wings in a garlic parmesan sauce for a flavor twist kids and adults will both enjoy.
These boneless chicken wings are crunchy and family friendly. Marinate in buttermilk and crush the cornflakes properly for best results.
Common Recipe Questions
- → What sauces pair well with boneless chicken wings?
Buffalo, BBQ whisked with water, and honey garlic are popular choices. Blue Cheese or Ranch Dressing provide classic dipping options.
- → Is marinating necessary for tender wings?
Yes, marinating in buttermilk and spices tenderizes the chicken and infuses deep flavor.
- → Can these wings be baked or air fried instead of fried?
Absolutely. Bake at 400°F for 20-25 minutes or Air Fry at 375°F for 15 minutes with a light oil spray, though frying gives the crispiest texture.
- → How can I add heat to these wings?
Add cayenne pepper or chili powder to the marinade for a subtle spicy kick without overpowering the flavors.
- → How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months to maintain freshness.
- → What is the best way to keep wings warm during batches?
Keep cooked wings warm in a 200-degree oven while frying remaining batches to serve hot and fresh.