Football Friday: Boneless Buffalo Wings and Blue Cheese Dipping Sauce

I really don't even know what to say about this recipe.  They were good. Really good.  Gray and I devoured this whole plate in just minutes.  I have a feeling we are going to be using this recipe a lot in our house!  This recipe is from The Taste Tester.  For real y'all, I think I might text my husband and ask him to pick up some chicken on the way home so we can have these for dinner! They were THAT good.

3 large boneless skinless chicken breasts
2 cups flour
2 tsps salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 eggs
1/2 cup milk
2-3 cups vegetable oil
1 (12 oz) bottle Frank's Red Hot Buffalo Wing Sauce (they have several levels of heat!)
Some sort of container with a tight lid for tossing in the sauce

Heat oven to 200.  Line a cookie sheet with tin foil.  In a medium size bowl combine the flour, salt, pepper, cayenne, garlic powder and onion powder.   In a separate bowl whisk together the eggs and milk.  Cut the chicken breasts into cubes.  First dunk them into the flour mixture, then the egg mixture and then the flour mixture again.  Continue with each chicken piece, placing them on a plate as you go. Heat the oil in a nonstick skillet over medium high heat.  You want the oil to be at least 1 inch thick.  When the oil is ready, drop several pieces of the chicken into it.  Fry for 3 to 4 minutes on each side.  Remove and drain on a plate lined with paper towels. After they have drained for 3 or 4 minutes place them onto the cookie sheet and put them in the oven.  Continue until all the chicken is fried.  Place the chicken into the container with 1/2 cup of wing sauce.  Place the lid on top and shake until the chicken is coated, add more sauce if necessary.  Serve right away.

Blue Cheese Dipping Sauce

1/4 cup blue cheese crumbles
1/4 cup sour cream
1/4 mayonnaise

Mix all of the ingredients together, use a fork to break up the blue cheese crumbles until you get it at your desired consistency.  Refrigerate for at least 2 hours before serving.