Boneless Buffalo Wings

Start off by dicing the chicken into approximately 1 inch pieces.

When the chicken is all cut up put it aside and put the flour and all of the spices into a bowl and blend them with a fork or whisk. Then in another bowl whisk the egg into the milk until well blended. Dredge the chicken in the milk/egg mixture and then coat in flour mixture.

Place the coated chicken on a baking sheet lined with wax paper and place in the fridge for 20 minutes and then repeat the coating process again putting the chicken in the fridge a second time for a total of 40 minutes.

While you’re waiting for the chicken to cool for a second time start heating up oil in a small sauce pot over medium heat. You can use a deep fryer if you have one but I was being lazy and didn’t feel like dragging it out of a closet – so a small pot worked just fine. When the oil is bubbling slightly, you’re ready to start cooking the chicken. You can test the oil by flicking a small amount of water into the pot, just make sure you use very little water and stand back so you dont get burned.

Place the chicken in the oil using a slotted spoon or an Asian bamboo strainer. I recommend the bamboo strainer, it works great and there’s no chance of any part of it melting. I got mine from William Sonoma. 
The chicken will need to cook about 6 minutes, actual cook time will vary on your stove. Once the oil is bubbling leave it on medium heat to maintain temperature. Make sure not to overfill the pot either otherwise the chicken won’t cook fully or evenly.

If you want to guage how long you’ll have to cook the chicken you can cut one piece open to make sure it’s completely white inside. If it is, then you should cook the rest of the chicken for a similar amount of time.

I placed the chicken on a paper towel as it came out of the fryer and blotted it to remove any excess oil. Then transferred it to a bowl with the hot sauce and used a rubber spatula to coat the chicken.

Serve with bleu cheese dressing and enjoy!