Boneless Buffalo Chicken

Nate is a Boneless Buffalo Chicken Wing connoisseur. He loves them so I really wanted to find a recipe to make them at home. We tried this one tonight and they were SO GOOD. He liked them better than any we've ordered in restaurants, which is high praise indeed. Enjoy!












Serves 4-6

4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2 cup buttermilk
1 tsp salt
1 1/2 cups Frank's Buffalo Wing Sauce
1/2 cup water
1/2 tsp sugar
2 TB unsalted butter
1 1/2 cups cornstarch
4 large egg whites
1/2 cup flour
1/2 tsp baking soda
4 cups vegetable oil

Combine chicken, buttermilk, and salt in a large ziplock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 4 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.

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 chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.

Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of 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.

Warm remaining hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve with blue cheese dressing on the side.

Recipe Source: Cook's Country Magazine