Hot Boneless Wings and Strips

Combine all ingredients for the brine and bring to a boil. Reduce heat to low and simmer 10 minutes. Allow brine to cool.

Cut chicken into Strips or cubes. Add to the brine and mix gently to ensure seasoning coats all chicken. If using wings, poke hole in skin with knife so brine will penetrate into the meat. Refrigerate for 12 to 24 hours.

Combine the Spice Blend ingredients in a large container. Mix the egg and hot sauce in a large bowl.

Using a collender, drain the chicken but do not rinse.

Dredge the chicken in the spice blend, then the hot sauce, and back to the spice blend for a second coating.

Allow completed chicken to sit for 20 minutes to become tacky.

Deep-fry chicken at 350 F for the following times. 8 minutes for Strips. 4 minutes for cubes. 5 minutes for wings.

Remove cooked chicken to paper towels to remove excess oil.

NOTE: This procedure will work with wings also. Just pierce the skin in a few places to allow the brine into the meat better. Brine for 12 hours.