Crispy Boneless Chicken Wings (Printer-Friendly)
Crunchy boneless chicken wings, seasoned and easy to make, perfect for snacks or meals with your favorite sauces.
# What You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
→ Marinade
02 -
1 cup buttermilk
03 -
1 tsp garlic powder
04 -
1/2 tsp onion powder (optional)
05 -
1 tsp paprika
06 -
1 tsp salt
07 -
1/2 tsp ground black pepper
→ Coating
08 -
1 cup all-purpose flour
09 -
2 large eggs, beaten
10 -
2 cups crushed plain cornflakes
→ Cooking
11 -
Vegetable oil for frying (approximately 2 cups)
# Steps to Follow:
01 -
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
02 -
Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and infuse flavor.
03 -
Place flour in one shallow bowl, beat eggs in a second bowl, and place crushed cornflakes in a third bowl.
04 -
Remove chicken from marinade, dredge each piece in flour, dip into beaten eggs, then press into crushed cornflakes ensuring even coating.
05 -
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring enough oil to fully submerge chicken pieces.
06 -
Fry chicken in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding.
07 -
Remove chicken wings using tongs and drain on paper towels to absorb excess oil.
08 -
Toss chicken wings in your preferred sauce or serve plain alongside ranch or blue cheese dressing, with celery, carrot sticks, and fries as accompaniments.
# Helpful Hints:
01 -
Marinating the chicken is essential to tenderize the meat and enhance flavor penetration.
02 -
For a healthier alternative, baking at 400°F for 20–25 minutes or air frying at 375°F for 15 minutes yields good results but with less crispiness.
03 -
Keep cooked wings warm in a 200°F oven while frying remaining batches to maintain temperature without drying out.