Boneless Buffalo Wings

Directions

1. Cut the chicken into 16, approximately, 1 oz. pieces
2. In a small bowl, whisk together the flour, salt, pepper, garlic powder, and paprika.
3. In a second small bowl, whisk together the eggs and milk.
4. In a third small, microwaveable bowl, combine the hot sauce and butter; set aside.
5. Place pieces of chicken in the flour and toss to coat.
6. Then dip the chicken in the egg mixture, covering completely, then shake off excess.
7. Dip into the flour again and toss to coat.
8. Dip in the egg mixture one more time, shaking off excess, then back into the flour for one final coating.
9. Place on a platter and continue with the remaining chicken.
10. Once all the chicken is breaded, place the platter in the refrigerator.
11. Add shortening to a deep fryer or heavy-bottomed deep skillet and heat to 375°
12. Add pieces of chicken to the fryer, but do not overcrowd.
13. Fry 5-6 minutes per batch, or until chicken reaches an internal temperature of 165°
14. Drain on a paper towel lined baking sheet.
15. If you need to do several batches, keep the chicken warm by placing on a baking rack placed on a baking sheet in a 200°F oven.
16. When all the chicken is done, microwave the hot sauce and butter for 1 minute then stir. Continue to microwave, 30 seconds at a time, until the butter is melted and the mixture is hot.
17. Place chicken in a large bowl and pour the hot sauce mixture over the pieces.
18. Toss to coat.
19. Serve with celery and ranch or bleu cheese dressing.