Boneless Buffalo Wings

1 package of chicken tenderloins, plus canola or vegetable oil for frying
1 cup flour
Salt & pepper
2 eggs
Buffalo wing sauce
1 clove minced garlic, plus oil or butter for sautéing

Pat chicken dry with a paper towel. Chop chicken into 1- or 2-inch pieces. Fill a large skillet with oil (about 1 1/2 inches in depth). Heat oil to 350. Add eggs plus a splash of water to a small bowl, and whisk to combine. Add flour to a separate bowl, and season generously with salt and pepper.

Coat chicken in egg, then dredge in flour. (For extra coating, coat twice in egg and flour). Cook wings 6-8 minutes, flipping halfway through, or until internal temperature reaches 165 Fahrenheit. (Internal temperature is important, as thickness of wings will affect cook time – if wings are fully submerged in oil, cook time will be less).

Meanwhile, heat garlic and butter in a small pan on low about 1 minute. Add buffalo sauce and heat 2-3 minutes. Toss wings in garlic buffalo sauce and serve.

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