Boneless Buffalo Wings
For the Brine
- 1l Lukewarm Water
- 1/4 Cup Salt
- 1/4 Cup Sugar
- 1/4 Cup Soy Sauce
For the Chicken
- 2 Chicken Breast
- 2 Cup Flour
- 2 tbsp Corn Starch
- 1 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Salt
- 1 tbsp Chili
- 1 tbsp Cumin
- Eggwash
- 1-2 Cups Hot Sauce
Boneless Buffalo Wings?! How is this even possible? If you want to know, take a chair, and listen… or read… or watch the video…
So go ahead and cut some Chicken Wings sized chunks out of the Chicken Breast. Mix all the brine ingredients in a big bowl and let the chicken rest in the brine for a minimum of 1 Hour or better overnight.
This step can be left out, but highly recommend it. The meat is getting juicier and more flavor is infused. Try it and you won’t be disappointed.
After the waiting put the Chicken in the already mixed Flour-Mixture, then into beaten egg, and back into the Flour.
Deep-fry them golden on 180°C/350°F. Meanwhile heat up the Hot-Sauce in another pan or pot.
Coat the Fried Chicken with the Hot-Sauce and serve with some Dips of your choice.
Enjoy!
