Panko Crusted Boneless, Skinless, Chicken Breast Buffalo Wings

This is not one of those recipes to make often because it is loaded with fat.



Our son-in-law, Travis was having his 23^rd Birthday and his favorite foods are appetizers, especially Buffalo wings made with chicken breasts. Randy and I made these for him and I think they turned out better than the ones from the restaurant he likes.

Panko Crusted Boneless, Skinless, Chicken Breast Buffalo Wings

6 Boneless Skinless Chicken Breasts

1 Package Panko Bread Crumbs

½ Cup Susie’s Red Spice Rub

1 Teaspoon Cayenne Pepper

1 Teaspoon Salt

2 Cups Flour + 2 teaspoons Salt and 1 teaspoon Pepper

4 Eggs + 3 Tablespoons water and whisk together very well

3 Cups Canola Oil

Marinade the chicken breasts overnight in your favorite marinade. This is what makes the breasts tender and juicy. I used a Carne Asada marinade.

With a sharp knife, carefully slice the breasts at an angel to get thin, even strips.

Add the panko crumbs, spice rub, cayenne and salt in a food processor and blend until the panko crumbs are smaller and everything is blended and pour in a pie pan.

Set up your breading station first with flour in a pie pan, then the bowl of whisked eggs, then the panko crumbs in another pie pan.

Heat the oil to medium/slightly high in a large pan and start breading your chicken, first by dipping in the flour mixture then shaking off the excess, then the egg mixture, then the panko mixture. Carefully place in the preheated oil. It should sizzle and bubble somewhat. Be careful not to cook it too fast or the chicken will not thoroughly cook through, nor too slow or the chicken with be soggy with the oil. Brown the chicken on each side and place on a rack lined with paper towels to drain off excess oil. If you have a meat thermometer, the middle of the chicken should read about 150 degrees to be fully cooked.

Serve with Ranch Dressing and Franks Red Hot Wing Sauce.