Cooks Country Boneless Buffalo Chicken Recipes
COOKS COUNTRY BONELESS BUFFALO CHICKEN
I got this out of the Cooks Country Feb/March 2009 Magazine. Hubby and I loved it, both of us prefer the boneless style "wings". For the hot sauce, Cooks Country recommends Franks (which we used) over Tabasco. We served it with the standard Blue Cheese dressing (I made the Cooks Country version) and celery. Prep time is a total guess since I have not made this since last year. I can update it when I make it again (this weekend!).
Provided by TexasKelly
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate: Cut chicken into about 1 1/2 inch chunks. 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 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
- Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp 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 chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
- Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken.
- Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat.
- Serve :).
Nutrition Facts : Calories 2361.9, Fat 224.6, SaturatedFat 30.9, Cholesterol 84.4, Sodium 2086, Carbohydrate 58.5, Fiber 1, Sugar 2.5, Protein 31.6
MOUTHWATERING BAKED BUFFALO CHICKEN
A chicken dinner with a cayenne pepper kick!
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Combine Hellmann's® or Best Foods® Real Mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
- Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.
BAKED BUFFALO CHICKEN
When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. -Beth Zimmerman, Willingboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
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