Boneless Buffalo Wings with Buttery Hot Sauce
"Make these as spicy as you like by adjusting the cayenne pepper, these are double-dipped then refrigerated for 30 minutes to insure a crispy coating…serve with a ranch dip or blue cheese dip"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (337.6 g)
- Calories 345.5
- Total Fat - 13.2 g
- Saturated Fat - 5.4 g
- Cholesterol - 70.7 mg
- Sodium - 1536.7 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 5.7 g
- Sugars - 6.5 g
- Protein - 13.4 g
- Calcium - 221.1 mg
- Iron - 2.3 mg
- Vitamin C - 36 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a shallow bowl combine the flour with garlic powder, cayenne, paprika, seasoned salt and black pepper.
Step 2
In another shallow bowl whisk the egg with milk.
Step 3
Dip each chicken strip firstly into the milk/egg mixture allowing excess to drip off, then roll into the flour mixture.
Step 4
Repeat so that each chicken strip is double-coated.
Step 5
Place onto a rack or a plate and refrigerate for 30 minutes.
Step 6
Meanwhile in a small bowl combine the hot sauce with butter then microwave on HIGH until the butter has melted (about 20 seconds)
Step 7
Heat oil in a large skillet to 375 degrees F.
Step 8
Fry the strips in batches until browned (about 5 minutes) then transfer to a large shallow bowl.
Step 9
Pour the hot sauce over the strips and toss to coat.
Tips
No special items needed.
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