Chili's Boneless Buffalo Wings Recipe by Taylor
Chili's Boneless Buffalo Wings Cooking Instructions 45 mins 1 Combine flour, salt, cayenne pepper, black pepper, and paprika in a medium bowl. 2 In another small bowl whisk together egg and milk. 3 Slice each chicken breast into 6 pieces. 4 Dip each piece of chicken into the egg mixture, then into the dry mixture. Repeat so that each piece it's double coated. 5 Chill for 15 minutes. 6 Heat vegetable oil (4-6 cups) to 375°F in a fryer or on the stove. 7 Drop chicken in the oil and fry until each piece is browned. (Fry 2-3 pieces at a time) 8 Combine hot sauce and margarine in a small sauce pan. 9 Heat over low heat until margarine is melted. 10 Place chicken in a container with a lid. 11 Pour sauce over chicken. 12 Cover and gently shake until chicken is well coated. 13 Serve on a plate with dip and celery. 1 Combine flour, salt, cayenne pepper, black pepper, and paprika in a medium bowl. 1 Combine flour, salt, cayenne pepper, black pepper, and paprika in a medium bowl. 2 In another small bowl whisk together egg and milk. 2 In another small bowl whisk together egg and milk. 3 Slice each chicken breast into 6 pieces. 3 Slice each chicken breast into 6 pieces. 4 Dip each piece of chicken into the egg mixture, then into the dry mixture. Repeat so that each piece it's double coated. 4 Dip each piece of chicken into the egg mixture, then into the dry mixture. Repeat so that each piece it's double coated. 5 Chill for 15 minutes. 5 Chill for 15 minutes. 6 Heat vegetable oil (4-6 cups) to 375°F in a fryer or on the stove. 6 Heat vegetable oil (4-6 cups) to 375°F in a fryer or on the stove. 7 Drop chicken in the oil and fry until each piece is browned. (Fry 2-3 pieces at a time) 7 Drop chicken in the oil and fry until each piece is browned. (Fry 2-3 pieces at a time) 8 Combine hot sauce and margarine in a small sauce pan. 8 Combine hot sauce and margarine in a small sauce pan. 9 Heat over low heat until margarine is melted. 9 Heat over low heat until margarine is melted. 10 Place chicken in a container with a lid. 10 Place chicken in a container with a lid. 11 Pour sauce over chicken. 11 Pour sauce over chicken. 12 Cover and gently shake until chicken is well coated. 12 Cover and gently shake until chicken is well coated. 13 Serve on a plate with dip and celery. 13 Serve on a plate with dip and celery. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian Spinach Pie (double crust or topless) Maple Syrup Butter Cookies Ray's Stuffed Spaghetti Bread Heart Attack Chicken Ray's Cinnamon S' Mores Twistys Italian Spinach Pie (double crust or topless) Maple Syrup Butter Cookies Ray's Stuffed Spaghetti Bread Heart Attack Chicken Ray's Cinnamon S' Mores Twistys Camembert French Toast Pot Cabbage and Chicken Wing Tips Soup custard cookies Chocolate Roll Cake with Pink Raspberry Cream Delicious Turkey Flakes Stir fry Oatmeal & Kabocha Squash Steamed Bread Stuffed shells with two sauces Poached eggs - Microwave Creole Roasted Pecans vegetable soup Camembert French Toast Pot Cabbage and Chicken Wing Tips Soup custard cookies Chocolate Roll Cake with Pink Raspberry Cream Delicious Turkey Flakes Stir fry Oatmeal & Kabocha Squash Steamed Bread Stuffed shells with two sauces Poached eggs - Microwave Creole Roasted Pecans vegetable soup