Take boneless chicken cubes (or slice chicken breasts into smaller pieces). To it, add: salt, pepper, garlic powder, paprika, cayenne pepper, chili powder, and onion powder. Mix well. Add in egg(s).
To your flour, add: pepper, garlic powder, paprika, cayenne pepper, and chili powder. Combine well.
Note that I don’t list quantities because I just eye-ball everything and the amount of each item will truly depend on your own taste preference plus the amount of chicken you are working with.
The ziploc coating technique I discussed back in this post? Use it here and save yourself plenty of time and effort PLUS get a nice and crispy crust.
Fry your chicken pieces [in batches] in a nicely heated skillet. It is important that the oil is heated through well, to ensure you get the crispy crust on your chicken… and not end up with soggy chicken.
For the sauce: Heat up a little butter [melted] with hot sauce… say about a tablespoon or so of butter for a cup of hot sauce. Pour it over your chicken and mix it all together, making sure all of your chicken is coated with the sauce. I love the Texas Pete hot sauce and always use that — the end result is absolutely delicious and tastes just like you got them from a restaurant.
You could, of course, use this recipe for boned wings… I just prefer boneless. Plus, it’s not as messy [and MUCH easier to eat]!
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.