BUFFALO WING BITES
yes, they warrant all caps.
Recipe:
3 or 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk
1 teaspoon salt
3/4 cup hot sauce (Frank’s is preferred)
1/4 cup water
1/4 teaspoon sugar
1 Tablespoon unsalted butter
1 cup cornstarch
3 large egg whites
1/2 cup all-purpose flour
1/2 teaspoon baking soda
3 to 4 cups vegetable oil
1. Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours.
2. Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons 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 the chicken with the egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate dusted with a little bit of the cornstarch mixture and repeat with remaining chicken.
3. Heat oil in large saucepan or Dutch oven over medium-high heat until the oil registers 350 degrees. Fry half of the chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
4. Combine chicken & hot sauce in a large bowl & coat to toss
January 8, 2010
8/365