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Boneless Buffalo Chicken "Wings" |
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| Ingredients: |
For the boneless wings:
2 cups buttermilk
2 tablespoons hot sauce (preferably Frank's)
2 tablespoons kosher salt, divided, plus more
2 pounds boneless, skinless chicken breasts, cut crosswise into 1" strips
3 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
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For the hot sauce:
5 tablespoons unsalted butter
1/2 cup hot sauce (preferably Frank's)
2 tablespoons pure maple syrup
For the blue cheese dip:
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons chopped chives, divided
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For frying and serving:
Vegetable oil (for frying)
4 celery stalks, cut crosswise into 4–5" pieces
Special Equipment
A deep-fry thermometer
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| Procedures: |
Prep the chicken:
Stir buttermilk, hot sauce, and 1 Tbsp. salt in a wide, shallow bowl. Add chicken and toss to coat.
Mix flour, garlic powder, paprika, cayenne, black pepper, and remaining 1 Tbsp. salt in a large bowl.
Working in batches, transfer chicken to bowl with flour mixture.
Toss to coat, then transfer to a rimmed baking sheet or large platter.
Working in batches again, dip in buttermilk mixture, allow excess to drip off, then dip again in flour mixture.
Transfer back to baking sheet and chill at least 15 minutes and up to 2 hours.
For the hot sauce:
Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat, stirring, until butter is melted and mixture is smooth.
For the blue cheese dip:
Whisk sour cream, buttermilk, blue cheese, pepper, salt, and 1 Tbsp. plus 2 tsp. chives in a small bowl. Top with remaining 1 tsp. chives.
Fry the chicken:
Preheat oven to 250°F. Set a wire rack over another rimmed baking sheet.
Pour oil into a large heavy pot fitted with thermometer to a depth of 2".
Heat over medium-high until thermometer registers 350°F.
Working in batches, fry chicken, turning occasionally, until crispy and golden brown and an instant-read thermometer registers 165°F, 4–6 minutes per batch.
Transfer chicken to prepared wire rack, season with salt, and keep warm in oven.
Right before serving, transfer fried chicken to a large bowl.
Pour hot sauce mixture over and gently turn with tongs until coated.
Serve with blue cheese dip and celery sticks alongside.
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| Notes: |
2021-01-17: Normally we follow a recipe explicitly on our first try. Today we decided not to do that. The chicken was cut into nuggets then
soaked in a mixture of buttermilk, Szechuan sauce and salt. It was then fried in small batches without soaking in any sauce.
2021-01-15: Added to cookbook
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02/11/2021
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