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Buffalo Chicken Wings
24 chicken wings | 1 cup hot pepper sauce |
4 tablespoons butter | 1 teaspoon salt |
2 tablespoon distilled white vinegar | 1 teaspoon pepper |
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10 minutes), Remove from fryer, drain on paper towels.
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Remove from sauce and serve while warm. Makes 4 servings.
Chicken Fingers
3 pounds skinless, boneless chicken breast halves, cut into 1⁄2 inch strips
1 egg, beaten
1 cup buttermilk
1⁄2 teaspoons garlic powder
1 cup
1 cup seasoned breadcrumbs
1 teaspoon salt
1 teaspoon paprika
1⁄4 teaspoon black pepper
1 teaspoon baking powder
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and gently shake to coat. Refrigerate at least 2 hours or over night.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt, paprika, pepper and baking powder. Remove chicken from refrigerator, and drain. Place chicken in flour mixture bag. Seal, and gently shake to coat.
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and carefully lower basket into the preheated oil. Fry until golden brown and juices run clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.
Fried Chicken
1 | 1 teaspoon poultry seasoning |
8 pieces | 1⁄2 teaspoon salt |
1 cup | 1 teaspoon ground black pepper |
1 teaspoon paprika |
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In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake bag gently to coat chicken, remove from bag and let set for 10 minutes.
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully lower basket into the preheated oil Fry until meat has reached and internal temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain on paper towels. Makes 8 servings.
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