2poundsboneless skinless chicken breastscut into 2 inch chunks
For the Marinade
½teaspoon garlic powder
For the Breading
½cuppanko bread crumbs
For the Buffalo Sauce
⅓cuphot saucelike Franks Red Hot
Cut each chicken breast into 2-inch chunks.
Whisk together buttermilk, salt, pepper, and garlic powder. Place chicken in buttermilk mixture and marinate for 30 minutes or overnight.
After the chicken has been marinated, preheat the oven to 425 degrees F.
Combine the flour, panko, garlic powder, onion powder, salt, and paprika in a small shallow dish.
Remove the chicken from the buttermilk and dredge in flour mixture, shaking off excess flour. Place the coated chicken strips onto a baking rack that is on top of a baking sheet. S
Bake for 10-12 minutes, or until chicken is browned and cooked to 165 degrees. There is no need to flip the chicken strips, as the heat will circulate around the baking rack, getting all sides crispy.
While the chicken is baking, combine the remaining teaspoon of garlic powder with hot sauce, honey, and melted butter if using.
Once the chicken is baked, brush each side of the boneless wing with the buffalo mixture and serve immediately.
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--and then you have 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 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.