Crispy Boneless Wings
Serves 1
Directions
- 1Grab a bowl and add the flour, cornstarch, baking powder, salt, garlic powder, onion powder, cayenne, and pepper. Stir that to combine.
- 2Take about half of that seasoned flour mixture and put it in a second bowl with two eggs and a half cup of water. Mix this well to make a thick, wet batter.
- 3Take your chicken breasts and cut them into strips, then cut those strips into cubes.
- 4Add the cubed chicken into the wet batter and massage it to coat each piece.
- 5Transfer the wet-battered chicken into the bowl of the dry dredge.
- 6Coat the chicken well by either breading them individually or by plopping them all into the bowl, covering it with a lid, and giving it a good vigorous shake (or do this in a bag). Separate and ensure all pieces are well coated.
- 7Heat up some oil to 350 to 360 degrees Fahrenheit.
- 8Fry the crispy breaded nuggets for 3 to 3 and a half minutes per batch.
- 9Let the fried chicken drain before coating them in the sauce of your choice.
Ingredients
- 2 chicken breasts
- 1.5 cups flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne
- 0.5 tsp black pepper
- 2 eggs
- 0.5 cup water
- Oil for frying
- Sauce of choice
Equipment
bowloil thermometer
Tips
- To get a crispy outer texture, ensure there are ridges and bumps on the breading.
- You can bread the chicken by shaking it in a bowl with a lid or in a bag for easier coating.
- An oil thermometer helps take the guesswork out of frying and makes it safer.
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