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Nutrition Facts
Serving Size 170 g
(Approx. 7 Servings)
Amount Per Serving
Calories 460 Calories From Fat 270
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1700 mg 71%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 7%
Sugars 1 g
Protein 17 g
Vitamin A 6% • Iron 10%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Boneless Mild Chicken Wings

Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
Serves
7  People

Ingredients

Recipe makes 7 Servings

1 cup(s) flour
2 Tsp kosher salt
1/4 Tsp crushed red pepper
1/4 Tsp paprika
1 cup(s) whole milk
1 large egg
1 Lb chicken tenders
1/2 cup(s) Frank's Red Hot Sauce
1/4 cup(s) unsalted butter, melted
1 Qt vegetable oil
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Instructions

1
Combine flour, kosher salt, crushed red pepper and paprika in a bowl.
2
In a separate bowl, combine milk and egg. Whisk until combined.
3
Using one hand coat chicken tenders with flour mixture, then your other hand to dip chicken in egg wash, then back in flour mixture. For extra crispy wings, repeat this step. Place wings on a plate without letting them touch.
4
In a small bowl, mix hot sauce and butter. Set aside.
5
Meanwhile, heat quart of oil to 350°F to 375°F in small pot.
6
Fry chicken 3 to 5 minutes or until golden brown and cooked through. Place on a wire rack set on a cookie sheet to drain oil.
7
Coat chicken with sauce and place in a 450°F oven 2 to 3 minutes.
8
Serve with additional sauce or your favorite dip.
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