Make no bones about it, in 15th century England if someone wanted to express their dissatisfaction with something they didn’t “make bones about it”.

The phrase is a reference to the unwelcome discovery of bones in soup.

Of course, if you have bones in your soup that was a bad thing and if you had no bones in your soup it was a good thing.

Today, when someone uses the phrase make no bones about it, it has less to do with dissatisfaction over bones in soup and more to do with saying clearly what you think or feel about something.

So let me be clear: chicken wings are great but chicken wings without bones are even better!

There is some inexplicable pleasure about being able to bite into a buffalo chicken wing without wasting time gnawing around bones.

Enter the boneless buffalo chicken wing!

You get all the buffalo chicken wing experience with no bones about it!

To help people on their journey to reduce the bones in life, we found a great sale at Lococo’s on Boneless Skinless Chicken Breast $4.88/lb.

And here is a great recipe for ZEG’s Boneless Buffalo Chicken Bites:

  1. Combine 2 1/4 cup flour, 1 tablespoon seasoned salt, 1/4 teaspoon ground cumin, 1/4 cup cornstarch, 1/4 teaspoon black pepper, 1 tablespoon paprika, 1 1/2 teaspoon chili powder,1 1/2 teaspoon salt in a bowl.
  2. In a separate bowl, whisk together 1 cup milk (buttermilk is best), 1 egg, 1 cup water.
  3. Cut chicken breasts into bite-sized pieces.
  4. Dredge the chicken pieces in flour mixture, dip into milk and egg mixture, then dredge the chicken again in the seasoned flour. Shake off excess flour.
  5. Deep fry coated chicken bites in hot canola oil until golden brown (internal temperature of 180°F). Drain on paper towels.
  6. Place chicken bites in a large bowl. Pour your favourite ZEG Sauces over chicken bites and toss to coat.

Serve boneless chicken bites with blue cheese or ranch dressing and of course celery and carrot sticks.

The little bites will burst with flavour I bet you can’t just eat one! Enjoy!

Savour the Flavour!

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(July 28 to Aug 1)

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Savour the Flavour!