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Boneless Buffalo Wings

 Boneless Buffalo Wings


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1. Mix ½ cup buttermilk and blue cheese crumbles, season, and set aside. In a pan on medium heat, toast panko in olive oil until golden, about 5 minutes.

2. Place panko in one bowl, buttermilk in another, and flour in a third. Season chicken with salt and pepper, the dredge in flour, then buttermilk (drain excess), then in toasted panko to coat. Place on a wire baking rack set inside a foil-lined baking sheet.

3. Bake at 475 degrees for 10 minutes. Pour sauces into a bowl and add chicken, using tongs to gently turn until all are well coated. Serve with carrot sticks and blue cheese dip.


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