boneless chicken wings made with chicken breasts and panko searved on a white plate with carrots and celerey and ranch dressing

Crunchy Boneless Chicken Wings From Chicken Breasts - Cheaper And Better Than Takeout!

Save some money from overpriced wing restaurants! These boneless chicken wings with chicken breast can be made at home. These turn out juicy and savory on the inside thanks to the pickle brine! We use panko for the breading along with crunched up corn flakes. This recipe will be the juiciest and crunchiest boneless chicken wings you will ever have!  

 

@verymuyrico Homemade Boneless Wings > Wing Stop or B Dubs #recipe #bonelesswings #buffalowings #chicken #chickenwings #bonelesswingsrecipe #recipes #food #chickenrecipe #crunchychicken #dinner #foodie #chickennuggets #foodtiktok #foryou #fyp ♬ Chill Vibes - Tollan Kim

 

Check out how to make boneless wings with chicken breast now! 

Ingredients

For the “wings”:

  • 1 lb chicken breasts diced into 1 inch pieces
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp homemade sazon (or store bought Sazon)
  • 1 pinch pepper
  • 2 eggs
  • ½ cup milk
  • 2 cups crushed cornflakes
  • 2 cups panko bread crumbs
  • 2 cups all purpose flour

For the brine:

For the sauce:

For the side:

  • Celery
  • Carrots
  • Ranch and/or blue cheese dip

Directions

  • Cut the chicken into smaller pieces about 1x1”. 
  • Combine milk and pickle juice in a large airtight container. Put the chicken breast into the brine and let sit in the refrigerator overnight. 
  • For the breading you need to prepare 3 separate large bowls.
    • 1 - Seasoned flour - mix AP flour along with spices.
    • 2 - whisk together eggs, milk, and some dashes of hot sauce.
    • 3 - mix together crushed corn flakes and panko bread crumbs.
  • Take chicken pieces out of the brine and transfer to station 1. Make sure the pieces are coated well in flour. 
  • Next transfer the pieces from the flour mixture to the egg wash and toss them around to coat. 
  • Now move the pieces from the egg wash to the panko/corn flake mixture. Toss the pieces around to coat well. You may need to apply some pressure and press the pieces into the crunchy mixture to ensure you get a thick amount. 
  • Heat your fryer to 350 degrees. We used vegetable oil to fry but you can use any frying oil.
  • Do not overload the fryer with too many pieces! Fry each batch for about 8 minutes stirring the pieces inside of the fryer a couple times.
  • Remove the chicken from the fryer and transfer to a paper towel lined plate to let oil drain before tossing in the sauce. 
    • Alternative frying method: Heat 1/4 cup oil to a large skillet over medium-high heat. Add chicken to the skillet in a single layer, frying for 4 minutes per side until chicken is cooked through and coating is browned. 
  • For the sauce melt the butter in a small sauce pan. Add the garlic and cook on medium heat while stirring for about a minute. Add the hot sauce and bring to a low boil while stirring with a whisk. Add the cornstarch, turn of the heat, and whisk for 20-30 seconds or until thickened. The corn starch helps the sauce come together and stick to the wings!
  • Serve with carrots and celery and your favorite dipping sauces like ranch and blue cheese!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.