Boneless Hot Wings

• 1 cup Flour
• 1/2 cups Panko Bread Crumbs (Optional But Adds A Little Extra Crunch)
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 1 teaspoon Granulated Garlic
• 4 whole Boneless Chicken Breasts Cut Into 1/2" Strips Or 1" Cubes (Do Not Dry The Chicken)
• 1 cup Oil (I Used Half Canola And Half Extra Virgin Olive Oil)
• 1/4 cups Butter
• 13 cups Frank's Hot Sauce
• 13 cups Cholula Hot Sauce

1. Preheat oven to 200- 250 degrees F.
2. Mix all dry ingredients together.
3. Add chicken to dry ingredients and set aside for at least 10 minutes.
4. Heat oil over medium- high heat until a pinch of flour placed in oil bubbles, about 4 minutes on my gas stove.
5. Watch the oil carefully not to burn it.
6. An electric stove may take longer.
7. Oil will be about 350 degrees F if using a thermometer.
8. Adjust heat as necessary.
9. Add about 1/3 of chicken to the hot oil, being careful not to over crowd the pan.
10. Cook chicken until bottom is brown.
11. Be careful not to turn chicken too early or it might stick to the bottom of the pan and you might lose some crust.
12. A good indication to turn chicken is if the sides are starting to color.
13. Watch carefully to make sure oil is not too hot or not hot enough.
14. Chicken takes about 6-8 minutes each side.
15. Once both sides are brown, move chicken to a cookie sheet and place into preheated oven.
16. Repeat with the rest of chicken.
17. While chicken fries, add butter and both hot sauces to a small pan.
18. Heat over medium low heat until warm.
19. Once all chicken is cooked, pour hot sauce mixture over the top of chicken and toss to coat.
20. Serve with bleu cheese, ranch and celery!
21. Enjoy!

flour, bread, salt, pepper, garlic, chicken breasts, oil, butter, cholula

Taken from tastykitchen.com/recipes/main-courses/boneless-hot-wings/ (may not work)