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Boneless Buffalo Wings

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m


  • 4 Chicken breast tenders, around 12 oz.
  • 1 Egg
  • 1/4 c Milk
  • 1/2 c Flour
  • 2 tbsp. Bread crumbs
  • 1/8 tsp. Onion powder
  • 1/8 tsp. Garlic powder
  • 1 tsp. Salt
  • 1/4 tsp. Fresh ground black pepper
  • 1/2 c Buffalo sauce (Frank's is our favorite)
  • 2 tbsp. Butter
  • Canola or vegetable oil (for frying)
  • 2 Celery stalks


  1. Pat the chicken tenders dry. Tidy them up with a knife trimming off all the loose ends and slice into 3 even chunks, about 1.5" each. Season with a couple pinches of salt and set aside.
  2. In a medium bowl, whisk together the egg and milk. In a separate medium bowl, mix together the flour, bread crumbs, salt, garlic powder, onion powder, salt and pepper.
  3. You will be double-battering the chicken tenders, and be sure to use one hand for the wet and the other hand for the dry. One at a time, dip each piece into the egg mixture then the flour mixture, then back to the egg and again in the flour. Set aside and let rest.
  4. In the meantime, add the buffalo sauce and butter to a small sauce pan. Over low heat, melt the butter and stir into the sauce. Set aside.
  5. In a medium sauce pan, heat about 1" of canola oil to 380°F. When at temperature, add 3-4 pieces at a time and fry until browning and cooked through, 3-4 minutes per batch. Flip a couple times, and you can tip the pot to the side (carefully) to create a bigger pool of oil. I do this to save oil, but you can fill the pan higher with oil, 2" should be enough.
  6. When done, remove with a slotted spoon and set aside. When all the chicken pieces are done, place in a medium mixing bowl and pour the sauce over. Toss to coat.
  7. Serve with a side of bleu cheese dressing (stir in some fresh gorgonzola crumbles if you have it) and slices of celery.