Author Notes
This recipe is like a boneless buffalo wing only, if you can believe it, more habit-forming. I made it for my family and then
the nightmare began. For about the next 6 weeks every time I asked my husband what he wanted for dinner, he would say, "How about that buffalo chicken recipe?" (I then stopped asking!) After about the fifth (or fiftieth) time, I finally had had enough and answered, " I am not making that fricken' chicken again!" Thus the name. I am giving you a recipe that should feed 3 people, but I am telling you, you should be prepared to double or triple this recipe... And I apologize up front because I know a similar moment is coming for you! —Deborah Dowd
Ingredients
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5
boneless,skinless chicken thighs,cut into 1-2 inch chunks
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2/3 cup
flour
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1/2 teaspoon
salt
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1/2 teaspoon
poultry seasoning
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1/4 teaspoon
paprika
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2 cups
canola oil for frying
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1/2
stick butter
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1 cup
hot sauce (I use Texas Pete, but use your favorite
Directions
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Pour oil into saucepan or deep fry pan and heat till a bread cube sizzles with bubbles around.
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Mix flour with salt, herbs and spices, and put in a quart size ziploc bag and shake to mix. In batches, shake the chicken pieces in the seasoned flour and set on a plate (I use paper) until they are all done.
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In batches, fry the chicken pieces
until golden brown turning in the oil as necessary. Remove from oil and drain on paper towels.
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Meanwhile, melt the butter in the microwave and stir in hot sauce.
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Add the drained chicken pieces to the sauce. Set down on the table and get out of the way!!
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