Boneless Buffalo Wings

Submitted by Heather Jamison (my sister)

1 c flour
2 t salt
½ t pepper
¼ t cayenne pepper
¼ t paprika
1 egg
1 c milk
2 boneless skinless chicken breasts cut into strips
¼ c Frank’s Louisiana Hot Sauce
1 T margarine

Combine flour, salt, peppers, and paprika in a med bowl. In another bowl, wisk egg and milk together. Dip each piece of chicken into the egg mixture and then the flour mixture. Repeat the process so that each piece is double coated. Place chicken pieces onto a plate in the refrigerator for 15 min.

Lowfat version—cover a cookie sheet with aluminum foil. Spray well with cooking spray. Place the chicken pieces on the foil, and spray the top of the chicken with a layer of cooking spray. Bake about 10 minutes in a 400 degree oven, or until baked through. Mix hot sauce and melted margarine in a bowl, and add chicken. Toss the chicken to coat. Can serve with celery sticks and blue cheese dressing, or ranch dressing.

Normal version---fry chicken pieces in hot oil until each piece is browned. Mix hot sauce and melted margarine in a bowl and add chicken. Toss the chicken to coat. If you don’t like hot sauce, this is good tossed with honey barbecue sauce instead. (serves about 3 or 4—we usually triple this recipe)