Since we’re having buffalo chicken on Sunday for football, we thought we’d go ahead and post our recipe, so you can have for your football goodness, too!
- 1 pound thinly sliced chicken breast
- 2 eggs, beaten (for coating)
- 2 cups flour (for coating)
- 2 cups plain bread crumbs (for coating)
- vegetable oil for frying
For Buffalo Sauce
- 1 cup Franks® Red Hot hot sauce
- 1/2 stick of unsalted butter
Heat the oil in the fryer to 350.
Thinly slice your chicken breasts at an angle for small bite (that’s what we did. I missed the slicing stage, so I don’t have pictures.)
Beat the two eggs together in a bowl. Put the chicken in the egg to coat.
Put the flour in a large ziplock bag. Add the chicken, draining off excess egg, and shake.
Put the bread crumbs in a large ziplock bag. Season them if you want, but we chose not to because of the sauce. Pull the chicken from the flour bag, place in bread crumb bag, and shake to coat.
Now, place the chicken in the fryer oil and let cook for five to ten minutes, depending on the size of your pieces. Our pieces were small and thin, so we left them in for five minutes. Too long and your chicken will be dry and yucky, but still edible.
Aren’t those bubbles awesome?
Here’s the fun part. In a small sauce pan, heat the butter and the hot sauce over medium heat until the butter starts to melt and the sauce turns from red to the signature buffalo sauce orange.
If you don’t want to use the stove top, you can use the microwave, too.
We didn’t coat our chicken in the sauce, because we wanted to dip it. If you want to coat the chicken, put the chicken in a large bowl, pour on the sauce, and toss to coat. Here’s what our final chicken looked like:
Soon, I’ll unveil my homemade alfredo sauce. Add in this buffalo sauce, and have a twist on the modern chicken alfredo the whole family will love.