Paula's Boneless Buffalo Wings

Combine flour, salt, peppers and paprika in a medium bowl. In a small bowl, whisk together egg and milk.

Slice each breast into 6 pieces. Dip each piece of chicken into first the egg mixture then into the breading blend; repeat so that each chicken piece is double coated.

Place onto a movable flat surface so that after each piece is double coated it can be chilled for 15 minutes.

Place individual pieces into preheated oil and cook for 5 to 6 minutes or until each piece is browned. This will take several batches.

Remove onto a paper towel covered plate for draining.

In meantime combine hot sauce and butter into small microwave safe dish and cook for 20 to 30 seconds, just until butter is melted. This process can also be done on stove top.*

Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover and then shake gently until each piece of chicken is coated with sauce.

Pour the chicken onto a plate and serve with bleu cheese dressing and celery.

*An extra amount of sauce may be prepared for dipping as well. However this is not necessary.

Ranch Dressing may be substituted if desired.