Prepare the Chicken: In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. In a separate bowl, add the buttermilk. Dip each chicken piece into the buttermilk, then coat it thoroughly in the flour mixture.

Heat the Oil: Fill a large skillet or deep pot with about 1 inch of oil and heat it to 350°F (175°C). Using a cooking thermometer ensures the oil is at the right temperature for perfect crispiness.

Fry the Wings: Carefully place the coated chicken into the hot oil in small batches to avoid overcrowding the pan. Fry for 4-6 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

Make the Sauce and Toss: While the chicken is frying, whisk the melted butter and hot sauce together in a large bowl. Once the chicken is cooked, remove it from the oil and drain on a paper towel. Immediately transfer the hot chicken to the bowl with the Buffalo sauce and toss until every piece is evenly coated.

Serve: Serve the boneless buffalo wings immediately with your favorite sides like celery sticks and a creamy dip. And if you want a healthy option, you can choose healthy buffalo sauce or keto buffalo sauce.