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.
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
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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?