Ingredients
2chicken breasts,boneless skinless
1½cupsflour
1tspLawry’s seasoned salt
1tspground pepper
1tsppaprika
1cupmilk
1egg
vegetable oil
honey bbq sauce
Preparation
Cut chicken into small chunks.
Whisk together milk and egg in a bowl.
Pour flour, salt, pepper and paprika in a bag. Shake well.
Dip the chicken chunks into the milk/egg and then toss into the flour bag. Dip back into the bowl (milk/egg mixture) and again in the flour bag making sure the wings get double covered.
Put the wings on a baking sheet covered with wax paper and refrigerate for 30 minutes.
Five minutes before removing from fridge, heat the vegetable oil in a sauce pan about 1 inch deep, on medium heat.
In small batches, place the chicken in the oil. Cook about 6 minutes, turning the chicken half way through. Cook until the breading is golden brown. Set wings on paper towels to cool.
Heat honey BBQ sauce on medium heat and toss chicken around until well coated. Enjoy with cold ranch dressing!
