I’m 100% undoubtedly a fan of Applebee’s boneless wings, which is why I had to figure out how to remake these and have them taste as close as possible to the real thing. With several trial and error I have derived the solution and am happy to say these things are spot on, minus sitting under a heat lamp for 30 minutes.
Make your breading station by combining all the dry ingredients listed in one bowl and all your wet ingredients in another bowl.
Cut your chicken breast into 1 inch cubes, bigger or smaller depending on your preference and soak in a brine solution of salt, sugar and water for 6 hours in refrigerator. This will combine the fibers of the chicken breast making it tender, moist and juicy.
Now toss your chicken directly into the four mixture, then into your egg wash, back into your flour, back into your egg and then one more time in your flour. Set these aside on some wax paper and freeze for 30 minutes.
In a small pot, mix and heat the following ingredients above to make your hot sauce adding the corn starch in as the last step once everything has melted and combined.
In a small dish combine your favorite blue cheese dressing with some Gorgonzola chunks to get a tasty chunky blue cheese dip.
Deep Fry the chicken for 4 minutes at 350°F and then fry again for 2 minutes right before serving.
Toss the chicken into a big bowl with some hot sauce and toss it around until fully coated.
Plate chicken with some celery stalks and a small ramekin of chunky blue cheese and you a have yourself a copy cat Applebee's boneless buffalo wing appetizer!
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