Crispy Boneless Wings

Steps

1. 1

   In a large mixing bowl, whisk together 1 ½ cups flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, and ½ tsp black pepper until thoroughly combined.

2. 2

   Transfer approximately half of the dry seasoned flour mixture into a second bowl.

3. 3

   To the second bowl containing half the flour mixture, add 2 eggs and ½ cup water. Whisk until a thick, smooth wet batter forms.

4. 4

   Cut the 2 chicken breasts into strips, then cut those strips into bite-sized cubes (approximately 16-20 pieces per breast).

5. 5

   Add the chicken cubes to the wet batter and mix or massage until every piece is fully and evenly coated.

6. 6

   Transfer the battered chicken into the bowl containing the remaining dry flour mixture. For the best coating, cover the bowl with a lid and shake vigorously, or use a large plastic bag to shake and coat the chicken. Ensure each piece is well-coated and has visible ridges and bumps.

7. 7

   Heat oil in a heavy-bottomed pot or deep skillet to 350–360°F (180–180 °C) (175–182°C (350–350 °F)). Use an oil thermometer to maintain a consistent temperature.

8. 8

   Fry the chicken in batches to avoid overcrowding the pan. Cook for 3 to 3 ½ minutes per batch until the exterior is golden brown and crispy.

9. 9

   Remove the chicken from the oil and let it drain on a wire rack or paper towels.

10. 10

    Place the fried chicken in a clean bowl, add your favorite sauce (such as sweet and spicy BBQ), and toss until well coated. Serve immediately.