Chili's Boneless Buffalo Wings1 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
2 chicken breast fillets-cut each breast into 6 pieces
4-6 Cups vegetable oil
Buffalo Sauce
1/4 Cup Crystal or Frank's Louisiana hot sauce
1 Tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
Combine flour, salt, peppers and paprika in bowl and set aside.
In a snall bowl, whisk egg and milk to mix well. Slice chicken breast into 6 pieces.
Preheat vegetable oil in a deep fryer to 375 degrees.
Dip each chicken piece into the egg mixture, then into the flour mixture. Repeat so that each piece of chicken is double-coated.
Chill breaded chicken pieces on plate or tray in refrigerator for 15 minutes.
After 15 minutes fry chicken in hot oil for 5-6 minutes. Place fried chicken pieces on a plate covered with paper towels.
Place the chicken pieces into a covered container with a lid. Pour the sauce over the chicken in the container, cover, and then shake until each piece of chicken is coated with sauce.
Serve with bleu cheese dressing and celery sticks on the side.
Serves 2-4 as an appetizer.
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