Boneless Buffalo Wings

Ingredients

• 2 teaspoons salt
• 3/4 teaspoon McCormick® Pure Ground Black Pepper
• 1 1/2 teaspoons McCormick® Garlic Powder
• 1 1/2 teaspoons McCormick® Onion Powder
• 1 1/2 teaspoons McCormick® Paprika
• 1 cup flour
• 1 1/2 pounds boneless skinless chicken breast or thighs, cut into 2-inch chunks
• 2 tablespoons vegetable oil
• 1 cup buttermilk
• 3/4 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce, divided
• 1/3 cup butter, melted
• Canola or vegetable oil, for frying
• 2 eggs, beaten

directions

1. Mix salt, pepper, garlic powder and onion powder in small bowl. Mix half of the seasoning mixture (about 3 teaspoons) with flour in medium bowl; set aside. Mix remaining half of seasoning mixture, buttermilk and 1/4 cup of the RedHot Original Sauce in large bowl. Add chicken, tossing to coat well. Cover and refrigerate 30 minutes.
2. Meanwhile, mix remaining 1/2 cup RedHot Sauce and melted butter in large bowl; set aside. Heat about 2 inches of oil in large deep saucepan or cast-iron skillet on medium heat until temperature reaches about 350°F and 365°F (do not fill more than 2/3 of the way with oil).
3. Drain chicken, discarding buttermilk marinade. Add beaten egg to bowl with chicken, tossing to coat evenly. Working in batches, dredge chicken with seasoned flour mixture, turning to coat well, and shaking gently to remove any excess.
4. Again, working in batches, carefully place chicken in hot oil. Cook until golden brown and crispy and chicken is cooked through, about 6 to 8 minutes, turning occasionally. Remove from oil using a slotted spoon and transfer to paper towel-lined plate or wire rack to drain.
5. Add hot cooked chicken to bowl with RedHot butter mixture, tossing to coat. Serve immediately with ranch or blue cheese dressing and celery or carrot sticks.
   
   Test Kitchen Tips:
   • Don't have buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. • To prepare in the oven, coat chicken in 1 1/2 cups of panko breadcrumbs instead of flour. Place on a foil-lined baking pan, sprayed with no stick cooking spray. Spray chicken lightly with cooking spray, as well. Bake in preheated 375°F oven for 15 to 20 minutes until crispy and cooked through.