Baked Boneless Buffalo Wings

I've really been trying to behave myself the past few weeks since the wedding is next month. I bought my dress back in January, a few pounds lighter than what I am now.

Of course, as soon as I put my mind to eating healthier, I instantly crave all things obnoxious. Soda, cheesy meals, things covered in gravy, and deep fried anything.

So when I saw Ally post these Boneless Buffalo Wings I knew I hit the jackpot and bookmarked them right away!

Baked chicken is on the healthy end of the spectrum, but boneless wings with the finger licking sauciness would seem like I was indulging in a sinful meal!

I made a much larger quantity, and I had to change a few things due to what I had on hand.

6 boneless, skinless chicken breasts
~3 cups flour (Don't ask me how a box of Bisquick disappeared since we moved in- I know I unpacked it and put it in the cabinet under the microwave.)
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
3 eggs
1/4 cup milk
Buffalo sauce (I used Texas Pete extra mild)

Preheat the oven to 450°.

In a large bowl, beat the eggs and milk. In a second large bowl, stir together the flour, cheese, garlic powder, and paprika.

Cut the chicken into little 1" chunks. Soak in the egg bowl, then move the pieces into the flour bowl and toss to coat. Spread out onto two greased baking pans and bake for 20 minutes, flipping half way through.

Once cooked, put the hot chicken chunks into a large bowl. Pour the buffalo sauce over top. Fold with a large spoon to coat everything evenly.

Plate with celery sticks and bleu cheese or ranch dressing. Serves 6.

I didn't know it beforehand, but both Lyn (our company) and Johnny are not big fans of buffalo wings or bleu cheese. They both ate and ate and ate multiple servings of this, praising it highly.

This recipe is definitely a keeper. Quick, easy, and painless. Plus a lot of veggie-munching goodness!