Gourmet Boneless Buffalo Wings

[Roxy15]

Gourmet Boneless Buffalo Wings:

 

2 Boneless, Skinless Chicken Breasts

Canola Oil, For Frying

Tabasco Sauce

Additional Cayenne Pepper

 

For Marinade:

 

3 T. Buttermilk

3 T. Tabasco Sauce

1 T. White Vinegar

For Breading:

 

1 Cup Unbleached All-Purpose Flour

1/2 Tsp. Kosher Or Sea Salt

Fresh Ground Black Pepper-(1 Tsp. Or More)

1-1/2 Tsp. Onion Powder

1-1/2 Tsp. Cayenne Pepper

 

1. Trim any fat, rinse, pat dry then lay chicken breasts out flat on cutting surface. Slice across (not down the length of the breast) diagonally into "wings", about 6 per breast (depending on breast size).

 

2. In a medium bowl, combine the buttermilk, Hot Sauce and vinegar. Add the chicken pieces, so that they are covered, and place in the refrigerator for about an hour. (You can take chicken pieces out a couple times and "rearrange" the bottoms to the top, insuring uniform marinating.)

 

3. In the meantime, in another medium bowl, place the flour, salt, black pepper, onion powder and cayenne pepper. Whisk together to combine thoroughly.

 

4. When chicken has completed marinating, remove from the refrigerator to bread. Take 1 piece of chicken at a time, allow excess marinade to drip off, then place in flour mixture, covering thoroughly. Sprinkle each side (to taste and if desired) with additional Cayenne Pepper. Place out flat on a large plate; repeat until all chicken has been breaded, then return to the refrigerator to "dry" for about 1/2 hour.

 

5. After "dry" time, heat thin layer of canola oil over medium heat in a non-stick skillet.

 

6. Place 1/2 of the breaded strips in the hot oil and fry until browned; being careful not to disturb the breading, use tongs to turn chicken over and cook until golden and cooked through, only 3 - 4 minutes per side.

 

***If you want the Buffalo Wings Spicy, add a few more drops of Tabasco on each chicken “wing”, then turn one more time for about a minute to let Tabasco Sauce “cook” in.

 

7. Carefully remove to paper towel lined plate to drain; add additional oil to pan, if necessary and repeat procedure for remaining "wings".

 

Serve with Party Carrot Sticks, Celery Sticks, Bleu Cheese Dressing Or Hidden Valley Ranch Dressing in a bowl, off to the side for dipping.