Boneless Buffalo Chicken
Just in time for Super Bowl Sunday!
Before I got this recipe, we used to make buffalo sauce by melting some butter in a sauce pan and adding Texas Pete brand buffalo wing sauce. Then we met our friends, Crystal and Ron, and they introduced us to what they think is the authentic Anchor Bar wing sauce. Ron is from Buffalo so he should know what he is talking about when it comes to buffalo wings. We call them buffalo wings but they tell me that people who live in Buffalo don’t call them buffalo wings, they just call them wings.
The fried chicken recipe is a recipe I have developed myself over the years. I also make a variation of this chicken served with mashed potatoes and chicken gravy. When I make it with the wing sauce, my husband likes to eat it with Jasmine rice. Or sometimes I’ll cut up the chicken in half and we’ll have buffalo chicken sandwiches. My husband loves it with pepper jack cheese, we got the idea from a local restaurant that serves their buffalo chicken sandwiches that way.
Getting ready for the buffalo sauce bath.
Add 1/4-1/2 cup of buffalo sauce and toss gently with tongs.
I have also had this wing sauce with bone-in chicken wings and it’s very tasty! Ron and Crystal made them for us.
Boneless Buffalo Chicken
2 cups flour, all-purpose, unbleached
1/2 tsp cayenne red pepper
1 tsp each salt and pepper
1 1/4 pound chicken breasts, cut into cutlets and then into fingers, whatever sizes you prefer
vegetable oil for frying
1 stick of margarine
1/4 tsp celery salt
1/4 tsp red pepper seasoning
1/4 tsp chili powder
1/4 tsp salt
1/2 bottle of Frank's red hot sauce
blue cheese dressing, I prefer Ken's Steakhouse
celery sticks, optional
- In frying pan or skillet, add enough 1 1/2 to 2 inch layer of vegetable oil and heat on low.
- Prepare plastic zip bag with all dry ingredients. Close bag and blend together ingredients with your hands.
- Place eggs into a shallow dish and beat them. Add 1-2 tsp of beaten egg to plastic bag, close and blend together with your hands.
- As you're cutting up the chicken, add to dish with eggs. When finished, add to plastic zip bag and close. Blend chicken with flour mixture with your hands making sure each piece of chicken is evenly coated.
- Adjust heat of pan up to medium or medium-high. Brown chicken pieces for 4-6 minutes on each side. Cook in batches if needed.
- Drain on plate with paper towels.
- Melt butter in sauce pan with all seasonings, then add Frank's.
- In batches, put some pieces of chicken into a glass mixing bowl and add 1/4-1/2 cup of the sauce mixture. Toss gently with tongs.
- Serve with blue cheese dressing and celery sticks (optional).
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I have used butter before when I didn’t have margarine on hand. My husband says he can’t tell the difference but I can, the consistency of the sauce is different and I think it tastes better with margarine. I have heard the authentic sauces are made with margarine and NOT butter.
Can you guess what we’re having on Super Bowl Sunday?
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