Buffalo Chicken Fingers Recipe
Wings Without the Bones
I love spicy Buffalo Wings dipped in blue cheese dressing. They are even easier to eat when you make this Buffalo Chicken Fingers Recipe. No bones about it!
You don't have to own a buffalo wings franchise to be able to make hot wings. Using boneless skinless chicken breasts is the secret to keeping this an easy recipe.
This Buffalo Chicken Fingers recipe calls for the chicken to be soaked in a buttermilk bath for half an hour before cooking. This helps the chicken breast stay juicy. You can skip this step if you are pressed for time or you just don't feel like buying buttermilk.
The only drawback to not doing this is your chicken won't be as moist. Just don't leave it in the buttermilk mixture for more than two hours or it will taste salty.
Boneless Buffalo Wings
Ingredients:
- 4 skinless, boneless chicken breasts cut into 1 inch strips or bite size nuggets
- 1/2 cup buttermilk
- 1 tsp salt
- 3/4 cup hot sauce (Franks or Texas Pete)
- 1/4 cup cool water
- 1/4 tsp sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tbls unsalted butter
- 1 1/2 cups cornstarch
- 4 egg whites
- 4 cups vegetable oil
- Blue Cheese or Ranch Dressing
- Celery
Preparation:
- Combine chicken, salt and buttermilk in large sealable bag and put in refrigerator for 30 minutes but no more than 2 hours.
- Combine cool water, hot sauce, sugar, butter, and 2 tsp cornstarch in a pot.
- Stir over medium heat until it thickens.
- Beat egg whites in a small bowl until they get foamy.
- Stir remaining cornstarch, flour, baking soda, and 6 tbls of hot sauce mixture you previously made in second small bowl until mixture looks like sand.
- Remove chicken from buttermilk and drain on some paper towels.
- Put half of chicken in with egg whites and mix until well coated.
- Then cover chicken pieces with flour mixture
- Transfer coated chicken to plate and do the same with remaining chicken.
- Now they are ready to be cooked.
- Heat oil in pot over medium-high heat until oil reaches 350 degrees.
- Fry half of the chicken pieces until they get a light brown.
- Transfer chicken to plate covered in a few layers of paper towels.
- Cook remaining chicken.
- Warm remaining hot sauce mixture over medium-low heat on stove or in microwave.
- Put fried chicken in a large bowl, pour in hot sauce mixture and mix to coat
- Serve with celery sticks and Blue Cheese or Ranch dressing.
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