Boneless Buffalo Chicken – Recipe Part 1

Happy Friday!! Woo Hoo!

We thoroughly enjoyed this recipe.  As you can see, we gave these Buffalo chicken fingers 5 Stars 🙂  Mike said this recipe was just as good as the Sweet & Sour Chicken…Yum!  Those are our top 2 recipes so far. Enjoy!

Boneless Buffalo Chicken

Category Rating (1-5*) Weight Stars
Taste 5 40% *****
Portion Size 5 15% *****
Healthy 4 30% ****
Repeat 5 15% *****
Overall 5 100% *****

*5 = Best

Boneless Buffalo Chicken

Rated: 5/5 By
Submitted By: BETTYCOOK 
Photo By: LauraChristine 
Prep Time: 10 Minutes 
Cook Time: 20 Minutes 
Ready In: 50 Minutes 
Servings: 3 

“It’s easy to make pub-style boneless chicken wings at home. Just bread boneless 
chicken bread strips, fry in hot oil, and toss with a spicy butter and hot sauce blend. 
Don’t forget to serve the crispy strips with blue cheese dressing for dipping.” 

oil for deep frying (about 1/4 to begin)
1 cup unbleached all-purpose flour 
2 teaspoons salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon cayenne pepper 
1/4 teaspoon garlic powder 
1/2 teaspoon paprika 
1 egg 
1 cup milk 
3 skinless, boneless chicken breasts, cut 
into 1/2 inch strips 
1/4 cup hot pepper sauce 
1 tablespoon butter 

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 

2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a 
large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of 
chicken in the egg mixture, and then roll in the flour blend. Repeat so that each 
piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. 

3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and 
the juices run clear, 5 to 6 minutes a batch. 

4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until 
melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat. 

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