From the kitchen of Stephanie Knewasser.  These
boneless chicken wings even taste good plain thanks to
the seasoned flour, but to make authentic, coat them in
your favorite bottled sauce. We like BBQ.
Cut 2 lb chicken into strips.

Brine:
3 c water
3 Tbsp sugar
3 Tbsp salt
Place the chicken in the brine.
Cover & refrigerate for 30 minutes.

Flour mixture:
1 c flour
1/2 c cornstarch
2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 tsp paprika

Egg mixture:
1 egg, beaten
1 c milk

Coat chicken in egg mixture, then flour mixture.
Repeat egg, then flour double coating each piece of
chicken.

Fry chicken, in small batches, in
canola oil until internal
temp is 165 F. Move to a plate.

Add
1 Tbsp melted butter to 1 cup of bottled sauce of
choice- bbq, hot wing...
Coat chicken in sauce.
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