Baked Boneless Chicken Wings. Needs work.

[Cooking4Fun]

Boneless Buffalo Wings

These boneless wings are made with strips of skinless chicken breasts dipped in egg and seasoned flour, then fried until juicy, crispy, and golden.

www.allrecipes.com

I tried this recipe, but wanted to bake instead because I am terrible at pan frying stuff. Fire alarm etc.

I found it only provided enough breading for a single layer on half of the chicken of the 3 chicken breasts. I believe the 4 breast pack weighted about 6lbs. I don't know if I did something wrong. Any ideas?

Also what is the best way to bake things so they are as crispy as frying or air frying? It came out too moist.

I baked at 450F for 10 minutes, then broiled for 5 more to get 165F.

 

[Andy M.]

So how was your first try?

If your chicken breasts were larger than the ones the recipe creator used that would explain that problem.

 

[dcSaute]

couple of thoughts from my 'oven fried chicken' dishes:

chicken breast have become huge - about double what they used to be. as mentioned above, that likely explains the shortage of coating . . .

use a rack - put the chicken on a rack not flat on a baking sheet/pan

for max crunch, do a 'double dip/coat' - do the egg wash and coating - put the pieces on a rack and allow to air dry minimum 20 minutes. they'll get 'sticky' - then back thru the egg wash and coating.

I'd recommend using convection mode (if available) at 375'F

this pix is a corn flake crusting - but the usual seasoned flour works same same.

 

[Cooking4Fun]

So how was your first try?

If your chicken breasts were larger than the ones the recipe creator used that would explain that problem.

Not great. Definitely needed that second layer. The recipe didn't mention weights and the grocery store didn't offer anything other than the size I got.

 

[Cooking4Fun]

couple of thoughts from my 'oven fried chicken' dishes:

chicken breast have become huge - about double what they used to be. as mentioned above, that likely explains the shortage of coating . . .

use a rack - put the chicken on a rack not flat on a baking sheet/pan

for max crunch, do a 'double dip/coat' - do the egg wash and coating - put the pieces on a rack and allow to air dry minimum 20 minutes. they'll get 'sticky' - then back thru the egg wash and coating.

I'd recommend using convection mode (if available) at 375'F

this pix is a corn flake crusting - but the usual seasoned flour works same same.

View attachment 71640

When you say rack you mean cooling type rack? Can chicken be left out of fridge for 20 minutes before 2nd coat?

My problem was inside was way too moist. I think inside should be less watery.

 

[dragnlaw]

yes, by rack use a cooling rack. Not only to air dry but to cook as well.
As Andy says, obviously your chickens were much larger and may still have had the tenders on. You say you had 4 breasts, right there you should have increased your flour amounts. Nothing wrong with doing up another batch of seasoned flour.
I also just watched the video that accompanies the recipe and obviously those breasts do not have the tenders. Just watching that will give you an idea as to how much chicken is used compared to what you had.
Another good reason for giving weights in recipes, eh?

 

[dcSaute]

When you say rack you mean cooling type rack? Can chicken be left out of fridge for 20 minutes before 2nd coat?

My problem was inside was way too moist. I think inside should be less watery.

When you say rack you mean cooling type rack?
yes
Can chicken be left out of fridge for 20 minutes before 2nd coat?
yes

research the 'temperature danger zone'

 

[pictonguy]

Chicken breast are now wings, interesting.

 

[Cooking4Fun]

yes, by rack use a cooling rack. Not only to air dry but to cook as well.
As Andy says, obviously your chickens were much larger and may still have had the tenders on. You say you had 4 breasts, right there you should have increased your flour amounts. Nothing wrong with doing up another batch of seasoned flour.
I also just watched the video that accompanies the recipe and obviously those breasts do not have the tenders. Just watching that will give you an idea as to how much chicken is used compared to what you had.
Another good reason for giving weights in recipes, eh?

I didn't use all 4. Just the 3 it called for and used the other elsewhere. What are tenders?

 

[dragnlaw]

Not even going to go there pictonguy, not even going....

 

[Cooking4Fun]

yes, by rack use a cooling rack. Not only to air dry but to cook as well.
As Andy says, obviously your chickens were much larger and may still have had the tenders on. You say you had 4 breasts, right there you should have increased your flour amounts. Nothing wrong with doing up another batch of seasoned flour.
I also just watched the video that accompanies the recipe and obviously those breasts do not have the tenders. Just watching that will give you an idea as to how much chicken is used compared to what you had.
Another good reason for giving weights in recipes, eh?

Just watched video. I cubed the chicken to make them look more like boneless wings and less like chicken strips or fingers.

 

[dragnlaw]

Most times when you buy chicken breasts the 'tenders' have already been removed. After all, they sell for premium price as such. But sometimes you get breasts that seem to be extra large and heavy. Flip them over to the rough side (as against the smooth skin side). Here you will see a section that you can easily slip your fingers under. Just grab that section and pull. You end up as in the picture above.
When I get a package of breasts like that I separate them all and package all the 'tenders' together and mark it for 'stir-fry'. They defrost super fast, instant supper.

 

[dragnlaw]

Perhaps you crowded the chicken on the pan too much. that could easily explain the extra moisture. They need space.

 

[dragnlaw]

Here are two recipes from Recipe Tin Eats for Oven Fried Chicken
Style #1 and Style #2

I have done #2 and absolutely love it. It sounds a bit weird at first but I have made that batter for pork strips as well. Really good.

 

[caseydog]

View attachment 71646 Most times when you buy chicken breasts the 'tenders' have already been removed. After all, they sell for premium price as such. But sometimes you get breasts that seem to be extra large and heavy. Flip them over to the rough side (as against the smooth skin side). Here you will see a section that you can easily slip your fingers under. Just grab that section and pull. You end up as in the picture above.
When I get a package of breasts like that I separate them all and package all the 'tenders' together and mark it for 'stir-fry'. They defrost super fast, instant supper.

Tenders is short for tenderloins. There are two on every chicken, and yes, they are usually cut off and sold for a higher price.

CD

 

[msmofet]

I don’t like tenderloins because of the tough tendon. It’s not pleasant to eat and a PITA to remove.

 

[jennyema]

I make oven fried chicken all the time. Usually with tenders.

Seasoned flour, then egg, then back into seasoned flour.

Onto a baking sheet with a wire rack.

Bake at 425 for about 15 minutes.

 

[dragnlaw]

Yes, tendon is a bit difficult to remove. I do it by angling a sharp knife and grab the tendon with a paper towel, then just pull - just like taking the skin off salmon.
Also saw a video with using a fork, place the end of the tendon between the tines, again using a paper towel for grip, pull the tendon thru the tines and it's done.
Have never tried it, will 'one day'.

You're right casey, my bad, just assumed everyone knew that. (tenders being an abbreviation for tenderloins.)

 

[Sir_Loin_of_Beef]

I don't normally make boneless wings unless I get stuck with some breasts and I don't know what to do with them.

First of all, they ain't gonna look or taste like regular chicken wings unless you deep fry them. There is no way around it. That said, here is my recipe, which has turned out perfect every time:

BonelessBuffalo Chicken Wings​

Ingredients:

• 3 boneless, skinless chicken breasts, cut into 1/2-inch strips
• 2 tsp salt
• ½ tsp ground black pepper
• 1 cup unbleached all-purpose flour
• 1 egg
• 1 cup milk
• ¼ lb butter
• 1 cup Frank's Original Hot Sauce
• 2 Tbs white vinegar
• 2 Tbs granulated sugar
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion salt

Directions:​

Heat oil in a deep-fryer or large saucepan to 375F.

Combine flour, salt and black pepper ina large bowl.

Whisk egg and milk together in a small bowl.

Dip each piece of chicken in egg mixture, then roll in flour mixture.When each piece has been coated, repeat to double-coat. Refrigerate for 20 minutes.

Melt the butter in a medium sauce pan over low heat, add the sugar, hot sauce and vinegar and stir until sugar dissolves.

Whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over lowheat for 20 minutes.

Pour the sauce into large sealable storage bowl (I use a Pyrex bowl to resist staining), add the chicken wings,seal the bowl, and shake the hell out of it, until the wings are completely coated.

Fry chicken strips in hot oil to 165F for 5 to 6 minutes, until golden brown. Do not overcrowd.

NOTE: This sauce is the original Teresa Bellisimo recipe from the Anchor bar.

 

[Cooking4Fun]

I don’t like tenderloins because of the tough tendon. It’s not pleasant to eat and a PITA to remove.

P.I.T.A, lol. Took me a second.