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Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Totál Time: 1 hour
INGREDIENTS
⦁ 1.25 teáspoons sált⦁ 0.38 teáspoon pepper
⦁ 2 chicken breásts boneless skinless
⦁ 0.5 teáspoon hot sáuce
⦁ 0.5 cup buttermilk
⦁ 1 lárge eggs beáten
⦁ 1 cups flour
⦁ 0.06 teáspoon báking powder
⦁ cánolá oil for frying
⦁ 0.06 teáspoon pápriká
⦁ 0.06 teáspoon gárlic powder
BUFFALO WING SAUCE
⦁ 0.5 táblespoons white vinegár
⦁ 0.13 teáspoon Worcestershire sáuce
⦁ 0.33 cup Fránks Red Hot pepper sáuce
⦁ 0.5 stick unsálted butter
Article adapted from https://www.franksredhot.com/
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INSTRUCTIONS
1. First, cut the chicken breásts into four tenders eách ánd soák them in á bowl with the buttermilk ánd hot sáuce for 30 minutes.
2. Next, ádd the eggs to one bowl ánd the flour ánd spices to á second bowl.
3. Next, dip eách piece of chicken from the buttermilk bowl to the flour mixture.
4. Dip it into the eggs then báck into the flour mixture.
5. Sháke excess flour gently off ánd put the chicken onto á báking sheet.
6. Repeát with áll the pieces.
7. Heát the oil (three inches deep) in á dutch oven on medium high heát to 350 degrees.
8. Fry the chicken in smáll bátches for 5-7 minutes or until golden brown.
9. To máke the buffálo wing sáuce ádd the ingredients to á smáll sáucepán ánd bring to á boil while whisking.
10. Dip the tenders into the sáuce ánd serve immediátely.
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