Lemon pepper wings

 

INGREDIENTS

• 3 boneless skinless chicken breasts (cut into ½” pieces)
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup milk
• oil (for frying)
• Lemon Pepper Sauce-
• 3 tablespoons olive oil
• 3 tablespoons butter (melted)
• lemon pepper (to taste)
• The juice of a ½ lemon
• ½ teaspoon garlic powder

INSTRUCTIONS

1. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together the egg and milk.
2. Dip each piece of chicken first into the egg mixture, then roll in the flour mixture. Repeat this process one time to that the chicken is double coated. Refrigerate the breaded chicken for 20 minutes.
3. Heat oil in a deep-fryer to 375 degrees F. Deep-fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.), about 5-6 minutes per batch. Drain on a plate lined with paper towels.
4. In a small bowl combine olive oil, melted butter, lemon pepper, lemon juice, and garlic powder. Pour the sauce over the cooked boneless wings and toss to coat.