Blazing Boneless Buffalo Bites Boneless Wings Made Easy

Instructions:

1. Cut the chicken breasts into 1-inch cubes and season generously with salt and pepper.
2. Place flour in one shallow dish, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder, onion powder, paprika, and cayenne pepper (if using) in the third.
3. Dredge each chicken cube in flour, then dip in the egg, and finally coat thoroughly with the panko mixture. Ensure even coating.
4. Place the breaded chicken in the fridge for 15 minutes. This helps the breading adhere better during frying.
5. Heat about 3 inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Use an instant-read thermometer to monitor the temperature.
6. Carefully add the breaded chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
7. Remove the fried chicken with tongs and place on a wire rack or paper towel-lined plate to drain excess oil.
8. While the chicken is frying, melt the butter in a saucepan over medium heat. Stir in the Frank's RedHot sauce, white vinegar, garlic powder, Worcestershire sauce, and cayenne pepper (if using). Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until slightly thickened.
9. Place the fried chicken in a large bowl and pour the Buffalo sauce over it. Toss gently to coat evenly.
10. Serve the Boneless Buffalo Bites immediately with your favorite dipping sauces and sides.