Official Apology

ATTN: To those of you who attended the same Super Bowl party we did, I'd like to officially apologize for those nasty wings we served.  To those of you who ate some, thanks. (Sorry!)

It was our first attempt, and though it failed (we threw them out as soon as we got home), our spirit was not conquered.  We decided to never again make wings that weren't boneless, grabbed our Frank's hot sauce, and began our search for the perfect Boneless Buffalo Wings.

My friends...(ahem)... My Friends! 
It is my pleasure to present to you the perfect homemade Boneless Buffalo Wings:

 
Boneless Buffalo Chicken
Serves 4 to 6 (From Cook's Country)
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In step 3, the fried chicken pieces can be held in a 200-degree oven for 30 minutes before being tossed with the sauce. A relatively mild cayenne pepper-based hot sauce, like Frank’s, is essential; avoid hotter sauces like Tabasco.
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk 
1 teaspoon salt 
3/4 cup hot sauce (see note)
1/4 cup water 
1/4 teaspoon sugar 
1 tablespoon unsalted butter 
1 1/2 cups cornstarch 
4 large egg whites 
1/2 cup all-purpose flour 
1/2 teaspoon baking soda 
4 cups vegetable oil  

1. MARINATE Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes. 

2. COAT Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken. 

3. FRY Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.

4. TOSS Warm remaining hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve. (Best part!!) (Excellent with Ken's Buttermilk Ranch for dipping!)

I'd like to thank Cook's Country for all of their help.  This recipe was fantastic, and I plan to make nuggets with all different kinds of sauces in the future! 

recipe via CooksCountry.com

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