Barbecue Boneless Chicken Wings
Parmesan Potato Tots and Celery Sticks
Ingredients
- 1½ cups buttermilk
- 1 Tbsp hot sauce
- 2 lb boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 cups crushed cornflakes cereal
- ¼ cup all-purpose flour
- 1 (18-oz) bottle sweet and spicy barbecue sauce
Instructions
- Whisk together buttermilk and hot sauce in a large bowl. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Add chicken to buttermilk mixture. Chill 4 hours or up to 2 days.
- Preheat oven to 400°F. Stir together cornflakes and flour in a bowl. Remove chicken from buttermilk mixture; season lightly with salt and pepper. Dredge chicken in cornflake mixture, pressing gently to adhere.
- Place chicken on a lightly greased wire rack on a rimmed baking sheet. Bake 20 minutes or until chicken is done.
- Meanwhile heat barbecue sauce in a small saucepan over medium-low heat. Dip chicken in sauce to coat.
Side Dish Ingredients
- 1 (32-oz) pkg frozen potato tots
- ½ cup grated Parmesan cheese
- 6 stalks celery, cut into sticks
Side Dish Instructions
- Bake or fry potato tots according to package directions; sprinkle with cheese and desired amount of salt and pepper.
- Serve celery sticks alongside wings.
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