This was so simple, it was almost criminal. I didn’t have everything an online recipe called for, so I made this up from what I actually had in the kitchen. Through trial and error, I also discovered that one coat of the breading cooked up nicer and tasted better than two coats (as I would do for fried chicken).
- Two large boneless, skinless chicken breasts, cut into 1″ X 2″ chunks (you may need 3 smaller chicken breasts, or about a pound and a half of wings)
- Half cup flour
- Half teaspoon sea salt
- Half teaspoon pepper
- Dash thai red pepper (or you can use up to a half teaspoon of cayenne and paprika blend)
- Half cup milk
- One egg
- Your favorite wing sauce (mine is Louisiana Hot Sauce brand)
1. Spray a baking sheet with cooking spray and preheat oven to 350 degrees. Alternately, you can deep fry these. In that case, make sure you have plenty of a good cooking oil, such as extra virgin olive oil, and heat it completely before you start to cook.
2. Mix the eggs and milk and put them in a gallon sized baggie. Drop the chicken in and shake to coat.
3. Mix up the flour, salt, pepper, and spice. Coat the chicken in the flour. Place the chicken on the baking sheet and spray the tops of the chicken with cooking spray.
4. Bake at 350 degrees for about 20 minutes. Turn and cook for another 20 minutes, or until nice and golden brown and completely cooked through. I don’t mess around with chicken. If it’s pink inside, it’s not edible.
5. Just before taking the chicken out of the oven, heat about one half cup of the wing sauce in the microwave for 30 seconds. Toss the wings with the hot sauce and serve.
Dip in blue cheese dressing and–Om nom nom. And even better warmed up this morning!