BONELESS BUFFALO WINGS
Before creating this recipe I never thought I would be able to mask the taste of pork rinds. Like a lot of people, I do not care for them at all. BUT, with this recipe I was able to re-create one of my favorite bar foods without ever missing traditional breading.
1 lb. Boneless, Skinless Chicken Breast
1 1/2 Cups Crushed Pork Rinds
1/2 Cup Parmesan Cheese – Grated
1/2 tsp. Garlic Powder
3/4 Cup Buffalo Wing Sauce
2 Tbs. Butter
(2 Tbs. Peace and Love)
Trim excess fat off chicken breast and cut into large chunks.
In a food processor combine pork rinds, Parmesan cheese, and garlic powder and pulse until ingredients are well combined and moderately fine. Pour mixture onto a plate, in a thin layer.
Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch.
Press the chicken chunks firmly into the breading mixture, coating both sides (Doing it this way will help the breading bind to the chicken much better than just shaking them in the breading mixture.)
Once oil is hot and begins to bubble, drop the breaded chicken into the oil. Using tongs, flip the chicken pieces a few times until they are golden brown and crisp on both sides - About 3 minutes each side.
After removing chicken from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on.
Melt the butter and mix with buffalo wing sauce. Lightly toss the Chicken in the sauce.
Prep Time – 30 Minutes
Cook Time – 30 Minutes
Makes 4 Servings
Calories – 350
Protein – 40 g
Carbs – 0.5 net g
Fat – 15 g
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***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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