And I am not above deep-frying to get there.
Say hello to some saucy, spicy bites of goodness. This recipe is not for the faint-hearted (or weak-stomached, or particularly health-conscious). This will set your mouth almost on fire (think half a cup of hot sauce and a whole lot of cayenne pepper). But it's not spicy just for the sake of destroying tastebuds; this is both spicy and delicious. Works great as an appetizer for a party or game day or as an entree. This recipe is also easy to halve or double.
Buffalo Chicken Bites (aka Boneless "Wings")
Adapted from a blog that no longer exists.
Serves: 4 as an entree, 6-8 for appetizers
You'll need:
1/3 c flour
2 t salt
2 t cayenne pepper (yup)
1/2 t ground black pepper
4 trimmed boneless skinless chicken breasts
oil for frying (dependent on the size of your pan, about 1 cup)
4 T butter
1/2 c hot sauce
It is important that you use actual hot sauce for this recipe, not Buffalo sauce, not Tabasco: actual cayenne pepper sauce. In my opinion, this is the only kind worth buying: Frank's Red Hot Original. I wish they sold this stuff in larger bottles. Like by the half-gallon.
Heat about 1" of oil over medium-low heat in a large pan. I use my 12" sauté pan. Start heating the oil before you do anything else. If you do it correctly on a low heat setting (I use 3.5 out of 10 on my burner settings), it is going to take a while to heat. If you forget, you might be tempted to turn the heat up too high to heat the oil faster. The problem with that method is that oil goes from hot to burnt in about half a second, and anything you fry in burnt oil will just taste like burnt oil, no matter how good your seasoning is. And, please, please, please, BE CAREFUL when heating oil. I have a friend (who shall remain nameless) who had the fire department in her kitchen after she attempted to fry onion rings. So. Get the oil on, low and slow, and keep an eye on it.
In a shallow bowl, mix together the flour, salt, cayenne, and black pepper.
So much flavor, and we haven't even gotten to the hot sauce yet.
Cut up your chicken. I cut each chicken breast into 10-12 pieces. I like each piece to be about two bites. Try to cut them all the same: equal size = equal cooking time. Meaning, you don't risk the little ones getting overcooked or the big ones getting undercooked.
When the oil is ready... wait, how do you know when the oil is ready? Take one piece of chicken and press it into the breading mixture on all sides. Slowly begin to lower it into the oil. The oil should immediately begin to sizzle. If nothing happens immediately, your oil isn't hot enough. Take that piece out and wait a few more minutes OR turn it up about half a notch. If it begins to bubble and nearly explode, your oil is too hot, and you need to let it cool ASAP before it burns.
So once you've determined the oil is ready, press the chicken into the breading mixture one piece at a time to coat...
... and lower them carefully into the oil.
Fry about 3-4 minutes on that side.
Meanwhile, begin to melt the butter in a saucepan over medium heat.
Flip the chicken CAREFULLY with some tongs and fry 3-4 minutes more. If you're concerned about doneness, you can always pull out one of the bigger pieces and cut it open.
(Repeat in batches as necessary until all the chicken is done.)
Drain the chicken on paper towels and TURN OFF THE BURNER.
Your butter is probably melted by now. Pour in the hot sauce and whisk over heat until they're combined.
Now, the original recipe says to put the chicken in a bowl and toss with the sauce to coat. However, I'm not a huge fan of making extra dishes. Plus, the Husband reminded me how they coated the "wings" at our favorite place back in OK. So, here's my technique: Remove the sauce from heat, add all the pieces...
... put the lid on, and, carefully holding that lid on, shake it - shake it - shake it!
Adapted from a blog that no longer exists.
Serves: 4 as an entree, 6-8 for appetizers
You'll need:
1/3 c flour
2 t salt
2 t cayenne pepper (yup)
1/2 t ground black pepper
4 trimmed boneless skinless chicken breasts
oil for frying (dependent on the size of your pan, about 1 cup)
4 T butter
1/2 c hot sauce
It is important that you use actual hot sauce for this recipe, not Buffalo sauce, not Tabasco: actual cayenne pepper sauce. In my opinion, this is the only kind worth buying: Frank's Red Hot Original. I wish they sold this stuff in larger bottles. Like by the half-gallon.
Heat about 1" of oil over medium-low heat in a large pan. I use my 12" sauté pan. Start heating the oil before you do anything else. If you do it correctly on a low heat setting (I use 3.5 out of 10 on my burner settings), it is going to take a while to heat. If you forget, you might be tempted to turn the heat up too high to heat the oil faster. The problem with that method is that oil goes from hot to burnt in about half a second, and anything you fry in burnt oil will just taste like burnt oil, no matter how good your seasoning is. And, please, please, please, BE CAREFUL when heating oil. I have a friend (who shall remain nameless) who had the fire department in her kitchen after she attempted to fry onion rings. So. Get the oil on, low and slow, and keep an eye on it.
In a shallow bowl, mix together the flour, salt, cayenne, and black pepper.
So much flavor, and we haven't even gotten to the hot sauce yet.
Cut up your chicken. I cut each chicken breast into 10-12 pieces. I like each piece to be about two bites. Try to cut them all the same: equal size = equal cooking time. Meaning, you don't risk the little ones getting overcooked or the big ones getting undercooked.
When the oil is ready... wait, how do you know when the oil is ready? Take one piece of chicken and press it into the breading mixture on all sides. Slowly begin to lower it into the oil. The oil should immediately begin to sizzle. If nothing happens immediately, your oil isn't hot enough. Take that piece out and wait a few more minutes OR turn it up about half a notch. If it begins to bubble and nearly explode, your oil is too hot, and you need to let it cool ASAP before it burns.
So once you've determined the oil is ready, press the chicken into the breading mixture one piece at a time to coat...
... and lower them carefully into the oil.
Fry about 3-4 minutes on that side.
Meanwhile, begin to melt the butter in a saucepan over medium heat.
Flip the chicken CAREFULLY with some tongs and fry 3-4 minutes more. If you're concerned about doneness, you can always pull out one of the bigger pieces and cut it open.
(Repeat in batches as necessary until all the chicken is done.)
Drain the chicken on paper towels and TURN OFF THE BURNER.
Your butter is probably melted by now. Pour in the hot sauce and whisk over heat until they're combined.
Now, the original recipe says to put the chicken in a bowl and toss with the sauce to coat. However, I'm not a huge fan of making extra dishes. Plus, the Husband reminded me how they coated the "wings" at our favorite place back in OK. So, here's my technique: Remove the sauce from heat, add all the pieces...
... put the lid on, and, carefully holding that lid on, shake it - shake it - shake it!
Voila. Nicely coated "wings."
Wait until your oil has cooled, then use a funnel to put it in something that seals tightly (like an empty spaghetti sauce jar) and throw it away.
In the meantime, serve up those Buffalo bites with some ranch dressing and/or blue cheese, carrots and/or celery, and a cold beverage. I like to serve ours with oven fries.
Wait until your oil has cooled, then use a funnel to put it in something that seals tightly (like an empty spaghetti sauce jar) and throw it away.
In the meantime, serve up those Buffalo bites with some ranch dressing and/or blue cheese, carrots and/or celery, and a cold beverage. I like to serve ours with oven fries.
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