Boneless Chicken Wings

 

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Photography by Allyson Regan

It’s almost the weekend and we all know what that means.  There’s so many sports games on and we can’t just watch them empty-handed!  I don’t know about you, but I love watching football with my husband.  And I love making game-day food.  A Michigan win would be good too.

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Photography by Allyson Regan

This recipe for boneless chicken wings is so incredibly easy, and it’s one of the most requested meals in our home.  Seriously, if you are entertaining for the game this weekend, you have to try this recipe.  What I love about this dish is that it uses boneless, skinless, chicken breasts, but you can easily switch it up and use chicken thighs, or just chunk up a whole chicken.  Even though bags of frozen chicken wings can be delicious and easy, I like to be able to have chicken wings made from good, antibiotic-free, hormone-free, delicious chicken that I normally buy.  Also, in those frozen convenience chicken products, they don’t use the best chicken.

 

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Photography by Allyson Regan

Boneless Chicken Wings

1 2.5 pound package of boneless, skinless chicken breasts

3 eggs

4 cups of panko breadcrumbs

3 cups all purpose flour

salt and pepper

1 quart vegetable oil

Begin by pouring vegetable oil into a small saucepan.  You want to have 3-4 inches of oil, but you also need 2-3 inches of space from the top of the pan.  Heat to medium, maybe medium high depending on your stove.  Heat your oven to 400 degrees.

Cut the chicken into 1 inch cubes.  Gather three bowls and place flour in one, the eggs in another, and the panko breadcrumbs in the final bowl.  Season the flour.  Whisk the eggs well.  Dunk the chicken cube into the flour, then the egg, and then the panko.  Make sure to fully cover the previous layer at each step.

Gently place the breaded chicken into the heated oil, making sure to only add enough chicken so that they can float around.  Don’t crowd the oil, this will promote even browning.  You don’t have to worry about taking the temperature of the chicken at this point, because you will be frying the chicken in shifts and you will bake them after done frying.  I like to cook them this way so that they don’t get cold, and so that I make enough, these never last long!  When you remove the chicken from the oil, transfer to a sheet tray that has a cookie rack on top.  If you place the chicken right onto the pan, the bottom will get soggy.  Once you’re done frying all the chicken, bake for 15-20 minutes until hot and the internal temperature reaches at least 165 degrees.

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Photography by Allyson Regan

Don’t these just make your mouth water??  And they are super easy, they just make a lot of dishes.  My husband loves these with buffalo sauce, barbecue and ranch, with plenty of celery and carrots!  If you’ve never made buffalo sauce before, it’s super simple.  Just equal parts hot sauce and butter.  The less butter you add, the spicier it will be.  Heat both ingredients over low heat until melted and combined.

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Photography by Allyson Regan

Even if your team doesn’t win, your tummy will!! Be sure to make more than you think you’ll need.  You can also save the fried nuggets by freezing them in a single layer on a tray and then placing in a freezer bag.  Bake at 400 degrees to reheat for 25-30 minutes.

Go Blue!

 

 

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