Buffalo Wings, Boneless

By arthurlemay

If you are pressed for time, you can replace the chicken breast, flour, egg and milk with prepared, breaded and cooked chicken pieces.

To make the hot sauce for prepared chicken, mix the black pepper, cayenne pepper, paprika, salt and margarine and hot sauce in a small bowl. Pour the contents into a large ziplock bag. Add 12-16 chicken pieces, seal bag and toss chicken until completely coated with the hot sauce mixture. Place coated chicken pieces in a large baking pan, lined wit aluminum foil and heat at 350 degrees for about 5-10 minutes. Serve immediately.

Ingredients

• On The Side:
• 2 cups King Arthur flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg, lightly beaten
• 5 cups vegetable oil
• 1/4 cup Frank's hot sauce
• 1 tablespoon margarine
• 1 cup blue cheese salad dressing
• 8 stakes celery

Preparation

Step 1

Preheat 5 cups of vegetable oil in a deep fryer to 375 degrees.

Combine salt, flour, peppers and paprika in s small bowl.

In another small bowl, whisk together the egg and milk.

One or two at a time, dip each piece of chicken in the egg mixture then into the flour mixture, then repeat the process so each piece of chicken is double coated.

Arrange all coated chicken pieces on a plate, in a single layer, and chill in the refrigerator for 30-45 minutes.

After chilling, tske the coated chicken pieces and drop them in the heated oil and cook for 4-6 minutes or until golden brown.

While you are cooking the chicken pieces, prepare the hot sauce by combining the hot sauce and margarine in a small saucepan and heating the sauce until the margarine until the margarine has melted. Stir the mixture to incorporate the margarine.

Place the warm sauce in a large ziplock bag and add warm chicken pieces. Seal bag and shake gently until the chicken is completely coated.

Place the coated chicken onto a serving platter and serve with a small bowl of blue cheese dressing and celery pieces.