Buffalo wings should be their own food group. I am pretty sure if they were I would have no problem getting my daily allotted amount. Perfect for a chill afternoon or a fun weekend get together.
Bones or no bones has been a long standing debate. If you are like me, you’ll take them any way you can. I can honestly say I do not have a preference, both are delicious in their own way.
It is all about the juicy plump chicken breast nugget covered in the perfect crispy breading. So how do you take a perfectly delicious boneless buffalo wing to the next level? You put the tangy and spicy flavors of a buffalo wing right into the batter. I was able to do that using Frank’s RedHot Buffalo Ranch Seasoning Blend.
I am telling you, just on their own these fried chicken pieces are out of this world. So juicy and flavorful, you can eat them completely dry. But when you add the buffalo sauce you get maximum spicy flavor exploding in every bite.
The trick to a crispy exterior is the double coating. So after you tip you chicken into the egg mixture and then the flour, do it again for a perfect crunch.
Oil temperature is key, so I highly recommend you use an oil approved thermometer. Take a few minutes once you start to heat up your oil to watch how the temperature fluctuates over time and dial the heat back if it starts to get too hot.
If your oil is too hot the outside with cook fast, but the chicken will still be raw on the inside. If the oil is too low the breading with soak up the oil and you will have a less crunchy and not so pleasant tasting exterior.
- Oil for deep frying
- 1 cup all-purpose flour
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp Frank’s RedHot Buffalo Ranch Seasoning Blend
- 1 egg
- 1 cup milk
- 3 skinless boneless chicken breasts, cut unto 1 inch pieces
- ½ cup Franks RedHot Original Hot Sauce
- 1 tbsp unsalted butter
- Using a large saucepan and a thermometer approved for use in oil, heat oil to 375 degrees F.
- Combine flour, salt, pepper and Frank’s RedHot Buffalo Ranch in a large bowl. Whisk together the egg and milk in a small bowl.
- Dip each piece of chicken in the egg mixture, and then in the flour blend. Repeat to double coat each piece of chicken. Place the coated chicken in the refrigerator for 15 minutes while your oil gets to temperature.
- Fry your chicken in small batches until the outside is nice and brown and the juices run clear. This will take about 5 minutes per batch. Place fried chicken onto a paper cloth to remove excess oil and let it rest while you prepare your sauce.
- In a small saucepan over medium heat warm Franks RedHot Original Hot Sauce and butter until the butter is melted and everything is combined thoroughly, roughly 3-4 minutes.
- Pour your sauce mixture over the cooked chicken and toss to coat. Serve with your favorite ranch or blue cheese dipping sauce.