boneless buffalo wings
|
Boneless Buffalo Wings
Makes around 40-50 pieces 5 chicken, boneless, skinless breast halves cut into 2 ½ inches long and 1 inch wide 1 cup All purpose flour 1 cup buttermilk 1 teaspoon dried parsley flakes ¾ teaspoon salt ½ teaspoon seasoned salt ¼ teaspoon garlic powder ¼ teaspoon black pepper ¼ teaspoon cayenne pepper Vegetable oil, enough to coat ½ inch up the side of a pan Buffalo Wing Sauce ¼ cup Franks Hot Sauce 2 Tablespoons melted butter ¼ teaspoon black pepper ¼ teaspoon garlic powder In a large bowl add the chicken pieces and pour in the buttermilk. Make sure chicken is covered. Cover in plastic wrap and refrigerate one hour to overnight. Meanwhile, in another bowl add flour, parsley, salts, cayenne pepper, black pepper, garlic powder and whisk flour mixture well. Remove chicken from refrigerator. Toss the chicken in the flour mixture, shaking off excess. Place on plate and discard buttermilk. In a large non stick pan add oil and bring temperature to 350 degrees Fahrenheit. Fry chicken in batches on both sides, making sure not to over crowd the pan. While chicken is cooking make the sauce by tossing sauce ingredients in a large bowl and stirring well. Removed done chicken to a rack to drain off excess fat. Sprinkle cooked chicken lightly with salt. Add chicken to sauce bowl and stir sauce over the chicken until well coated. Remove to plate and serve right away. Enjoy. Peace, CK |