Every since I tried this recipe for chicken chunks (aka boneless chicken wings) the boys beg me to make it pretty much every week. I use a large bag of frozen chicken breasts from Kroger, the 3 pound bag, and everyone chows every last bite. We dip them in a basic ranch or Anchor Bar medium wing sauce as well as this yummy Southwest Ranch dip I found at Kroger a couple of weeks ago (Kroger brand). You have to try this recipe, I promise you it’s one meal you won’t have any leftovers!
The recipe is from Blog Chef and I just found a recipe for Teriyaki Chicken Wings. I was addicted to Hooters Teriyaki boneless chicken wings for like 5 minutes…until I seen they are like 700 calories for 10 wings. Wow! I’ll have to let you know how the Teriyaki ones turn out once I try them.
Boneless Chicken Wings
3 boneless skinless chicken breasts, cut into 1” chunks *I use 3 lbs chicken to feed 6 people
Oil, for deep frying
1 cup all purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 cup milk
1. Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes. (*Sometimes I don’t have time to refrigerate before cooking and they still turn out just fine.)
2. Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone.
3. Mix fried chicken bits with your favorite wing sauce or serve your own sauces on the side.
Finger licking good!