BONELESS BUFFALO CHICKEN

A lot of recipes have gone down in history yet still remain on trend. Buffalo wings is an old time classic yet still so popular. Unfortunately, not all are created equal. I am sorry to say that I have been disappointed too many times by these little niblets. Fried chicken wings doused with hot pepper sauce just doesn't make the grade.

This is how I want my buffalo chicken to taste like. Sweet, spicy, crispy, sticky, succulent and well flavoured. Chicken wings are nice but boneless chicken meat just cuts to the chase and let's you get to the best part fast. 

The meat is coated just so. Both the meat and flour gets fried to a crisp. My choice of sauce has a balance of all the flavours that make people drool. To keep the crispness of the coating, the glaze is boiled first before the chicken is added in. No wet dripping sauce!

Yield: 4 appetizer size servings

Ingredients for the fried chicken:

6 chicken thighs, deboned, each piece cut into 4 strips

1/2 c. milk

1 tsp. lemon juice

1 tsp. salt

1 tsp. garlic powder

1 tsp. paprika

1 tsp. celery salt

1/2 tsp. ground pepper

1 c. flour

1/2 tsp. baking soda

1/2 tsp. baking powder
cooking oil for frying

Method:

Marinate the chicken strips with the milk, lemon juice and salt for 30 minutes. Drain off the liquid. 

Mix the rest of the ingredients together in a separate bowl. Add half to the chicken and stir. The mixture will be sticky. 

Add the rest of the flour mixture and stir to coat. 

Fry a few pieces at a time in hot oil for 3-5 minutes per batch until golden brown, crisp and cooked through.

Ingredients for the buffalo style glaze:

2 tbsps. butter

2 tbsps. catsup

1 to 2 tsps. hot sauce

1 tbsp. paprika

1 tbsp. lemon juice

2 tsps. worcestershire sauce

1/2 tsp. celery salt

1/4 c. sugar

1/4 c. water

Method:

Mix all ingredients together in a big pan. Bring to a rolling boil. 

Add the chicken and stir quickly to coat and glaze the pieces. The chicken should be nicely glazed and still crispy. 

Transfer to a serving dish.

Ingredients for the dip:

1/2 c. cream cheese

1/3 c. milk

1/2. tsp. celery salt

1/2 tsp. garlic powder

1 tbsp. chopped chives

carrot and celery sticks for dipping

Method:

Gradually add the milk to the cream cheese while whisking. Add the seasonings and the chopped chives. Serve the dip with the vegetable sticks with the buffalo chicken.

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