My kids like places like Buffalo Wild Wings. But with money being tight lately I wanted to give them a taste of Buffalo chicken without breaking the bank. I found a worthy recipe in the Feb/Mar 2009 issue of Cook’s Country magazine. After making this recipe a couple of times, I’ve found that the amount of cornstarch and egg whites can be reduced so I’ve included my amounts in this recipe.
Adapted from Cook’s Country
Boneless Buffalo Chicken
In step 3, the fried chicken pieces can be held in a 200-degree oven for 30 minutes before being tossed in the sauce. A relatively mild cayenne pepper-based hot sauce, like Frank’s, is essential; avoid hotter sauces like Tabasco.
3 or 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk
1 teaspoon salt
3/4 cup hot sauce (Frank’s is preferred)
1/4 cup water
1/4 teaspoon sugar
1 Tablespoon unsalted butter
1 cup cornstarch
3 large egg whites
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 to 4 cups vegetable oil
1. Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes. Remove from heat.
2. Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of the chicken with the egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate dusted with a little bit of the cornstarch mixture and repeat with remaining chicken.
3. Heat oil in large saucepan or Dutch oven over medium-high heat until the oil registers 350 degrees. Fry half of the chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
4. Warm the hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve.