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1 pound boneless chicken breast sliced into bite-sized nuggets or chunks<\/span><\/p>\n 1 cup flour<\/span><\/p>\n 1 tablespoon spicy seasoning blend I use a Cajun blend. What’s YOUR secret blend of choice?<\/span><\/p>\n Salt and pepper to taste about 1\/2 to 1 teaspoon each<\/span><\/p>\n 1 large egg<\/span><\/p>\n 1 cup buttermilk or you can use milk<\/span><\/p>\n Vegetable Oil for frying<\/span><\/p>\n 1 stick butter – 1\/2 cup or 8 tablespoons<\/span><\/p>\n \u00bd cup Louisiana style hot sauce – Franks is very popular though I use Valentina HOT<\/span><\/p>\n 2 tablespoons apple cider vinegar or white vinegar<\/span><\/p>\n 1 teaspoon Worcestershire sauce<\/span><\/p>\n For Serving. Blue cheese dressing or ranch dressing celery sticks<\/span><\/p>\n <\/p>\n Stir together the flour, seasonings and salt and pepper in a large bowl.<\/span><\/p>\n In a separate bowl, beat together the egg and buttermilk until combined.<\/span><\/p>\n Dip each chicken piece into the egg mixture, then into the seasoned flour mixture. Set onto a plate to rest for 10 minutes. (For extra crispy, dip each chicken piece twice).<\/span><\/p>\n Heat several inches of frying oil heated to 350 degrees F in a large pot or Dutch oven. Do not boil.<\/span><\/p>\n Fry the boneless wings for 5-6 minutes, or until golden brown and cooked through. They should register 165 degrees F internally when measured with a meat thermometer.<\/span><\/p>\n Remove and set onto a paper towel lined plate to drain excess oil.<\/span><\/p>\n Heat the butter, hot sauce, vinegar and Worcestershire sauce in a sauce pan until the butter melts. Whisk vigorously until the sauce thickens up.<\/span><\/p>\n Slather the boneless wings with homemade Buffalo sauce and serve with blue cheese dressing or ranch dressing and celery sticks on the side.<\/span><\/p>\n For extra crispy boneless chicken wings, dip the breaded chicken nuggets one more time into the flour mixture before frying them.<\/span><\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients : FOR THE BONELESS WINGS 1 pound boneless chicken breast sliced into bite-sized nuggets or chunks 1 cup flour 1 tablespoon spicy seasoning blend I use a Cajun blend. What’s YOUR secret blend of choice? Salt and pepper to taste about 1\/2 to 1 teaspoon each 1 large egg 1 cup buttermilk or you […]<\/p>\n","protected":false},"author":1,"featured_media":5419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-5417","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nFOR THE BUFFALO SAUCE<\/b><\/h4>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h2>\n
FOR THE BONELESS WINGS<\/b><\/h4>\n
MAKE THE BUFFALO SAUCE<\/b><\/h4>\n
TO SERVE<\/b><\/h4>\n
Notes<\/b><\/h3>\n