2poundsboneless skinless chicken breasts or thighs
cooking spray
For the Marinade
½cupbuttermilk(see note for homemade buttermilk)
½teaspoonkosher salt
½teaspoonpepper
½teaspoon garlic powder
For the Breading
¼cupflour
½cuppanko bread crumbs
1teaspoonkosher salt
1teaspoongarlic powder
1teaspoonpaprika
1teaspoononion powder
½teaspoonblack pepper
For Serving
Buffalo Sauce or BBQ Sauce, etc
Instructions
Trim off any fat from the chicken and then cut into 2-inch chunks. Place the chicken into a large mixing bowl or large storage bag.
In a small mixing bowl or measuring cup, whisk together the buttermilk, salt, pepper, and garlic powder. Pour this mixture over the chicken and toss to coat. Seal the bag or cover the bowl with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 12 hours.
Once the chicken has been marinated, preheat the oven to 425℉. Spray a baking sheet lined with a baking rack with nonstick spray and set it to the side.
Combine the flour, panko, garlic powder, onion powder, salt, and paprika in a small shallow dish.
Remove the chicken from the buttermilk, shake off excess liquid, dip each chicken piece into the flour mixture, toss to coat, shake off excess flour, and place the coated chicken onto a baking rack that is on top of a baking sheet. Spray the chicken lightly with cooking spray.
Bake for 10-12 minutes, or until chicken is browned and cooked to 165℉. There is no need to flip the chicken, as the heat will circulate around the baking rack, ensuring each side gets crispy.
After the chicken is baked, allow it to cool slightly, and then brush the baked boneless wings with the sauce of your choice. Alternatively, you can toss the "wings" with the sauce in a large bowl.
Serve immediately.
Notes
Chicken: Boneless skinless chicken breasts, boneless skinless chicken thighs, or chicken tenders can be used to create boneless "wings."Homemade Buttermilk: Add 1 teaspoon vinegar or lemon juice to regular milk or non-dairy milk and let sit for 5 minutes to make homemade buttermilk. Baking Sheet: It is best to bake these boneless wings on a baking rack so the heat can circulate evenly and all parts of the chicken can crisp up. For Dairy-Free Boneless Wings: Use unsweetened, unflavored non-dairy milk in place of buttermilk and omit butter from the Buffalo Sauce. For Gluten-Free Boneless Wings: Use a 1:1 Gluten-Free Flour Blend and gluten-free breadcrumbs.Storage: These boneless wings are best served immediately so they remain crisp and crunchy. If you do happen to have leftover boneless wings, store them in an airtight container for up to 3 days. Reheat by placing on a sheet pan and broiling for 2 minutes per side, or until warmed through. I don't recommend reheating using the microwave, as the breading will get soggy.