buffalo chicken recipe?

nemesisenforcer

January 19, 2007 18:35

anyone have a good recipe for buffalo chicken breasts? We buy the boneless skinless chicken and have tried to get it to taste like they do at the restaurants, but to no avail. Just can't seem to get the breading to stick to the chicken. is there any other way besides frying it and THEN buffaloing it up?

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  Slow_Hand

  January 19, 2007 19:31

  quote:Originally posted by nemesisenforcer
  anyone have a good recipe for buffalo chicken breasts? We buy the boneless skinless chicken and have tried to get it to taste like they do at the restaurants, but to no avail. Just can't seem to get the breading to stick to the chicken. is there any other way besides frying it and THEN buffaloing it up?
  
  
  In the process of breading, do you first dredge the chicken breast in seasoned flour so that it's fully coated AND completely dry? Next, a dip in some egg and then a thorough pressroll into bread crumbs? Lastly, do you refrigerate the breaded chicken breasts for several hours so that the egg dries and the breaded solidifies?

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  1911a1-fan

  January 20, 2007 03:41

  mix a few eggs, and milk, soak briefly, then roll into your favorite flour mix, spice flour if you like, unless you are going to use a sauce
  
  the milk and eggs do something to the chicken, try to make it all room temp before frying, i have put this simple recipe on menus at three restaurants, believe me it is the key to tender chicken, but if you soak it to long in the milk it will turn chicken with the skin on black after frying, it will not hurt anything, it will just make the skin look odd, so do not soak for more than a few minutes

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  chappsyny

  January 20, 2007 07:38

  Franks red hot sauce and butter. The more butter you put in the milder it is. Heat the hot sauce up and melt the butter in it then soak breaded, pre-fried, chicken pieces in it.

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  sharpshooter039

  January 20, 2007 10:15

  quote:1911a1fan Posted -
  mix a few eggs, and milk, soak briefly, then roll into your favorite flour mix, spice flour if you like, ,,
  
  thats the same way I do it except we add a little buttermilk to the mix to thicken it alittle,,,,,same way I fry deer backstap too,,,makes a good crust and fork tender

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  1911a1-fan

  January 20, 2007 10:49

  for sauce, franks is good, but i prefer crystal with a bit if butter, brown sugar, and some ketchup to thicken it up a bit
  
  
  has anyone tried the new "Tyson tabasco wings"????, they come pre cooked, they are the absolute best hot wing i have ever had

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  El Kabong

  January 20, 2007 15:09

  REAL "Buffalo" wings (hot wings around here) do NOT have breading on them.
  
  Why not try then sans breading, just cook them (bake or deep fry like wings), then dip in the Franks/butter mixture. More authentic wing taste IMHO. Add some of "Dave's Insanity Sauce" if you want then sparkier

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  nemesisenforcer

  January 20, 2007 16:56

  thanks for the suggestions. have to give one or more of them a try this week.

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