I love Buffalo wings and get them often when we go out or make them myself around here when I get the craving for some but lately I have found that I have really liked the boneless Buffalo wings as well. They are nice pieces of white meat chicken with some great breading and that Buffalo wing sauce. It just seems like the perfect combination and I am more likely to have boneless white meat chicken around the house than I am to have chicken wings in the fridge or freezer, so it only made sense for me to try out a recipe and see how I would like it. I had just recently had some of Chili’s boneless Buffalo wings when we were there one night so that seemed like a good recipe to try to replicate as my first one out of the box. I easily found a copycat recipe at Todd Wilbur’s website Top Secret Recipes so I went about giving this one a try.

Copycat Chili’s Boneless Buffalo Wings

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

3 boneless, skinless chicken breasts

3-4 cups vegetable oil

1/4 cup hot sauce

1 tablespoon butter

Bleu cheese dressing, for dipping

Celery ribs, for dipping

Combine the all-purpose flour. salt, black pepper, cayenne pepper and paprika together in a medium bowl. In another medium bowl, whisk together the egg and the milk. Slice each chicken breast into 1/2-inch size chunks. Heat the vegetable oil in a deep fryer, Dutch oven or large cast-iron pan until the oil registers on a thermometer 375 degrees.

In batches, dip the chicken pieces into the egg mixture, allowing any excess to drip off, then dip the chicken into the flour mixture. Repeat the process of dipping the piece into the egg mixture and breading mixture to give the chicken piece a second coating. Continue this process until all of the chicken pieces have been coated well. When all the chicken pieces have been coated, arrange them on a plate and chill them in the refrigerator for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry the chicken for about 5 to 6 minutes or until each piece is browned. You may have to do this in batches so as not to crowd the pieces while they are cooking.

As the chicken fries, heat the hot sauce and the butter together in a small saucepan set over medium heat, stirring to combine the two well. When the chicken pieces are done frying, remove them to a plate lined with paper towels. Place the chicken pieces into a covered container such as a large jar with a lid or large plastic container with a lid (a large zipper-top storage bag will work for this as well). Pour the sauce over the chicken in the container, cover the container and then shake the container gently until each piece of chicken is coated with the sauce. Pour the chicken onto a platter and serve the chicken with the bleu cheese dressing and celery pieces on the side.

Granted it is a lot oil to use for frying but if you want to get that great crunchy coating it seems like your best option. I do have baked version that I plan to try to see if it comes out the same way, but I have to say the coating was pretty darn good on these and I really liked them. I left some without sauce because Sean and Michelle prefer them that way but I really enjoyed them and they make a great appetizer for any party or you could have them for a meal with some fries. it is definitely one I will try again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!