As promised and the last unhealthy recipe on this site for a while! Seriously, I think I’m done. I’ll be the one nibbling on the celery come Sunday, but at least the recipes served will be well tested. These really remind me of the boneless wings they serve at Chili’s…not sure whether you think that is a good thing or not, but in my book it is!

This recipe was inspired from Jamie Oliver’s Crunchy Garlic Chicken. His recipe is the first place I’d seen his method which uses butter in with the cracker crumbs to help it all stick together better and to brown and crisp up better. He also planted the idea to tenderize the chicken first which makes perfect sense, but not something I’d thought of. It really gives it a chicken mcnuggety texture (again, that’s a good thing in my book).

So, no deep frying required and perfect, finger-licking saucy, crunchy, boneless “wings” to show for it.

Other Super Bowl recipes:
Cheesy baked artichoke dip
Fried jalapeno poppers
Cute little Football Cookie Truffles

Gluten Free Boneless Buffalo “Wings”
Makes 9 … an appetizer order amount

1 large chicken breast (about 1 lb)
1-1/2 ups gluten free cracker crumbs (I use Glutino and highly recommend)
4 tablespoons butter, divided
2 eggs
1/2 cup buffalo sauce (I used Frank’s Red Hot Buffalo Sauce)
4 tablespoons Corn Starch
4 tablespoons Sweet Rice Flour

Pound and tenderize your chicken breast until uniformly 1 inch thick. I use the tool shown here, from Pampered Chef. Chop tenderized chicken into 1-1/2″ x 1″ chunks.

Make your cracker crumbs by whirling to smithereens in a food processor. Once finely ground add in 2 tablespoons of the butter and pulse a few times until butter is fully incorporated.

Break the egg into a bowl and lightly beat.

Add cornstarch and rice flour to another bowl to finish out your battering station setup.

Heat oil over medium high heat in a heavy bottomed pan. (I used my cast iron skillet). One by one dredge the chicken pieces through the flour then coat with the egg and roll in crumb mixture to thoroughly coat. Place all pieces in heated pan and cook 3-4 minutes on each side turning often to brown evenly. Then remove from pan onto a plate.

Add the buffalo sauce to a large microwaveable bowl. Check the sauce for spicyness and add in the other couple tablespoons of butter if seems too hot. Microwave suace, or butter and sauce, for 30 seconds to warm. Add cooked chicken into the sauce and toss gently with tongs being careful not to leave any pieces in too long or they’ll get soggy.

Plate and serve with celery, bleu cheese dressing, and plenty of napkins!

Enjoy!