*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
FANTASTIC....and I consider myself the buffalo queen. I used Frank's Red Hot about double the amount a little more butter and more cayenne. For the KIDS the basic coating mix minus cayenne made perfect chicken strips. Tossing them in honey BBQ sauce (heated w/ butter like sauce in recipe) is also great. Also I don't have a deep fryer so I country fried it in about 2" of vegetable oil in a deep pot on the stove. I preheated the oil on medium for about 10 minutes. They came out perfect. Transfer them to a wire cooling rack on a cookie sheet to "dry" without losing their crispy coating. Paper towels steals the crisp.
We just barely had enough flour mixture to cover 2 very large breasts cut up. I baked them instead of frying but changed none of the flavor components. (I might have used a bit more butter I melted more than 1Tbs.) I suggest to put a bit of the sauce mixture in a large bowl with 6-10 pieces and toss to mix repeating as necessary. The flavor was comparable to most wings restaurants that we've visited. I'll be making this again.
Awesome recipe! (The review is for the breading only as we used our own wing sauce.) We love boneless wings and my husband and I are absolute wing nuts. These are soooo goood! The breading is fabulous. I didn't change a thing. Definitely double bread - dip the chicken in the egg was and flour mixture twice and let it set for the 20 minutes so the flour mixture has time to really "stick" to the chicken. These are definitely restaurant quality!
Finger lickin' good! I ran out of the flour mix about half way through and had to make more next time I will double it. I didn't deep fry just placed the chicken pieces on a baking sheet sprayed with cooking spray and baked about 20 mins at 200 degrees C (400 F). Turned out delicious and crispy! Served with Ranch Dressing II from this site along with carrot sticks and bell pepper for dipping. After we had eaten I realized I forgot the whole hot sauce/butter thing can't wait to try it again with it:)
WOW!! This the first time I have been so compelled to rate a recipes. The ONLY thing I did differently ws using cicken tenders instead of the entire breast. Amaxing great recipe perfect measurements on the spices.
I just had to give this recipe 4 stars instead of 5 to hold up my tough reviewer reputation but unless you're a total beginner in cooking the changes needed in this recipe are minor and easy. The ingredients are perfect but the amounts are way off. One would need two times as much flour and spices to double coat the 3 chicken breasts as the amounts in the recipe for me were barely enough for 1 and one half total chicken breasts so I had to make the seasoned flour all over again. The pepper-sauce mixture needs to be doubled at the very least and ALSO do NOT waste an entire cup of milk for this recipe it's totally unnecessary. Just one large egg well beaten with about 1/4th of a cup of milk is MORE THAN enough to do its job with all of the chicken. Anyway other than these easily adjusted flaws this recipe is PERFECT. I've tried sooo many fried chicken recipes that were so bland but this recipe is one that has so many delicious and abundant spices in the breading that it's even delicious to eat WITHOUT the sauce! Only change I made in the spices were I ran out of paprika and cayenne pepper so I used 1 teaspoon of cajun seasoning to replace those ingredients. I also used 1/2 a teaspoon less salt as my cajun seasoning contains salt. ('Cajun Spice Mix' here on all recipes). Next time I will try exactly as is. DELICIOUS RECIPE! YOU MUST TRY!