Boneless Wings

One of Chris' favorite things to eat are wings (especially from Buffalo Wild Wings...AKA: B-dubs)!  While I'm not a huge fan of major chain restaurants, I do love me some B-dubs!  Don't get me wrong, chain restaurants aren't horrible by any means, but I'd much rather eat at a place highlighting local cuisine (you know, those wonderful hole-in-the-wall places that you just can't beat the flavor of)!

When we first moved down here, it was nearing Chris' birthday and his requests were: going out for wings and a cheesecake for dessert!  Luckily for me, I was able to accommodate both!  Being new to the area, I scoured the Internet for the closest B-dubs with no luck.  Wings are pretty popular down here and there are several local chains with "amazing" wings that were recommended to us, so we decided to try them out over the course of the time we've been here.  BIG MISTAKE!  HUGE mistake!  Apparently we had been spoiled....

But as every story has a happy ending, so does ours....not too long ago, B-dubs finally opened a restaurant in the area and even better yet, they're getting ready to open one right around the corner from us!  Woohoo!  Of course, as you know though, eating out isn't the best and I know that B-dubs may have some tasty fare, but going there regularly is not going to help our girlish figures!  So we decided to copycat one of our favorites here at home.  And you know what?  They were pretty darn good! In fact, we kind of liked them better than B-dubs!  Shhh....don't tell them!

Boneless Wings

Ingredients
1 lb. Boneless, Skinless Chicken Breasts, cut into 2" pieces
1 cup Flour
3 Eggs, beaten
2 cups Panko Bread Crumbs
Peanut Oil for frying
Wing Sauce of your choice - we used Asian Zing from B-dubs

Directions
Heat oil in a large pan over med-high heat. Set up a dredging station with the flour, eggs and Panko crumbs, each in their own dish.

Begin dredging the chicken pieces first in the flour, then in the egg and then into the Panko crumbs to coat evenly.  Place coated chicken pieces on a plate and continue dredging remaining chicken.

Once oil is heated through, carefully place the coated chicken pieces in the pan.  Cook the chicken until the coating on the outside is golden brown and the juices from the chicken have run clear (about 2 minutes).  Place cooked chicken on a plate covered with paper towels and continue cooking the remaining chicken.  Note: Do not overcrowd the pan with the chicken or it will not cook evenly!

Place the cooked chicken in a resealable container or bag, along with the sauce of your choice.  Close the container or bag and gently shake to coat the chicken even with the sauce.  Remove and serve with blue cheese or ranch dressing and celery sticks.

Note: You can also use vegetable oil in place of the peanut; however we prefer the peanut oil because it's better for you and it gives a little more flavor to the meat.

Yield: 4 Servings
Source: With a Cherry on Top