Boneless Buffalo Wings

I really, really, like hot wings. So much so that learning to make them was a must. A "must" I have been not bothering to figure out for months. That was until I saw the same delicious looking hot wing post show up at various linking parties I frequent. They just looked too good to pass up, and she only likes the boneless ones too.

As to bottled buffalo sauce, whatever brand you prefer will work. I actually like the Krogers store brand better than the Franks, but that's what I had, and it's not bad. So anyway, here's how it went:

4 large boneless, skinless chicken breasts

1 bottle Franks Buffalo Sauce

2 eggs

dash Tabasco

2 c. flour

2 Tbsp 5th Season Seasoned meat tenderizer

1 Tbsp. McCormick fried chicken seasoning

1/2 tsp onion powder

Oil for frying

Remove fat from the chicken. Cut in half lengthwise and then into 1 inch cubes. 

In a large bowl combine eggs, 1 Tbsp water, dash tabasco, and 1/4 c. Franks sauce.

In a separate bowl combine the flour, tenderizer, chicken seasoning, and onion powder.

Heat the oil.

Dip the chicken into the egg and hot sauce mix and then coat with flour. 

Fry in hot oil until lightly browned. Remove from oil and drain on a paper towel. While still hot drizzle generously with more Buffalo sauce and toss to coat.

Eat with your favorite dip (mine is ranch)