Homemade Boneless Chicken Wings

In a large bowl or dredging container, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix until well combined.

In a separate bowl, whisk together the eggs and milk to create an egg wash.

Toss the bite-sized chicken pieces in the seasoned flour mixture until they are fully coated.

Transfer the flour-coated chicken to the egg wash, ensuring each piece is submerged.

Return the chicken pieces to the seasoned flour for a second coating. Shake well to ensure they are completely covered for an extra crispy crust.

Heat frying oil in a deep fryer or a large, heavy-bottomed pot to 400°F (204°C).

Carefully add the breaded chicken to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 4.5 minutes, or until golden brown, crispy, and cooked through.

Remove the cooked chicken from the oil and let it drain on a wire rack or paper towels.

In a large mixing bowl, toss the hot, fried chicken with your favorite wing sauce until evenly coated.

Serve immediately with ranch or blue cheese dressing for dipping.