Boneless Buffalo Wings

Boneless/skinless chicken breast cut into 1inch x 1inch pieces.
Season with salt, pepper, garlic (and anything else you like)

1 cup flour, seasoned with salt, pepper, garlic

1/2 c buttermilk

1 bottle frank's buffalo wing sauce
1 stick of butter

In a 9x8 oven proof dish pour in Franks and add the butter. Place in a heated oven until the butter is melted and the sauces is bubbling. 15 min max usually for my oven. When you open the oven the vinegar scent will be strong. Try to keep your eyes and nose adverted or you will burn a little and tear from the hot sauce. Set the pan aside and mix the butter and sauce well. It will be hot and slightly thick.

Dip seasoned chicken bits into buttermilk, roll in the flour mixture and deep fry until lightly golden.

Remove from oil. Drain on paper toweling. When drained place in the dish with the sauce and roll them around until well covered. Leave them in the sauce.

Continue until all chicken is cooked and coated. Serve with celery sticks and blue cheese dressing.

If you are only making this with 3 breasts of chicken you can cut back on the sauce. Use 1/2 bottle and 1/2 stick of butter. You don't have to use it all and can easily adjust it to suit your needs.

For low carb eating:

Roll the chicken bits in the floor then put them into a seive and shake as much flour as possible off. Do not soak them in buttermilk as they will absorb alot of flour and then the carb count is outregeous.

I use the 1 cup meausre of flour, seasoned, and the last time I cooked these, after dusting as much off as possible, measured the remainder and found I used barely 1/8 of a cup. Dividing the flour carbs and suace carbs between 4 people we figured it at best between 2 and 3 carbs for the fried chicken bits. Not alot of carbs really but not something to go willy nilly wasting your carbs on very often either.