I have to admit, I'm a huge fan of a mild buffalo sauce too, but the extreme heat? Not so much. So I don't mind when he begs for buffalo ANYTHING because if I make it, I can control the heat level. He can add the heat later if he wants to, and trust me, he does.
The only thing I do NOT like about buffalo tenders or wings, is that they get soggy after a while. I mean I still will hork down fistfuls, don't get me wrong..... but there is something about a crispy, crackly coating and that vinegar based mild hot sauce that makes me wanna drape myself in an American flag and start belting out Toby Keith songs while doing shots of Jack Daniels.
I think you'll really enjoy these chicken bites. You can make them as mild or hot as you want them too. My basic recipe will set the tracks, and you can lead them wherever your heart desires.
Let's get cooking!
Crunchy Chicken Bites & Buffalo Sauce
Prep Time including marinate: 2 hours 20 minutes
Cook Time: 20 minutes
4 boneless skinless chicken breasts
1/2 cup of hot sauce (I use Frank's)
3/4 cup buttermilk
1 TBSP season salt
1 cup of all purpose flour
1/2 cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cumin
Vegetable oil for frying
3/4 cup hot sauce (I use Frank's)
4 TBSP butter
1/8 tsp cayenne pepper
juice of 1/2 lime
Place chicken on a clean, plastic cutting board. Pat dry with a paper towel. Slice in diagonal, thin slices from one end of the breast to the other. They should look like 1/2 inch thick medallions.
In a bowl large enough to hold all of the chicken, combine the buttermilk and hot sauce until mixed evenly. Drop the chicken pieces in, making sure each piece is fully coated. Cover and refrigerate 2 hours.
Remove chicken from the refrigerator. Take the chicken pieces out and place on a plastic cutting board. Season both sides with season salt.
Place the flour, cornstarch, garlic powder, onion powder and cumin in a bowl and mix to combine.
Dip the marinated, seasoned chicken pieces into the flour mixture and place on a cookie sheet, making sure to not overlap the pieces. Place back in the refrigerator for 5 minutes. (This will help the chicken stay crispy)
While the chicken is sitting in the refrigerator for those five minutes, get your vegetable oil heated up to 350 degrees. (I usually put about 2 inches in a cast iron skillet, but feel free to deep fry if you have a deep fryer!) If you don't have a thermometer, no worries. Take the end of a wooden spoon and place it in the oil. If it starts to bubble, your oil is ready!
Fry the chicken pieces until golden and crispy on both sides. About 3-4 minutes on each side depending on your oil temperature.
As you remove the chicken from frying, sprinkle with a little kosher salt and allow to rest.
For the sauce: In a small sauce pan, combine the hot sauce, butter, cayenne and lime juice. Heat over medium low heat until the butter is melted and the mixture is a smooth consistency.
Drizzle some sauce over the chicken pieces and put the rest on the side for dipping!
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