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version of
Chili's Boneless
Buffalo Wings
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This clone of
Chili's new menu items gives us the zesty flavor of
traditional Buffalo chicken wings without the bones or
skin. That's because these "wings" are actually
nuggets sliced from chicken breast fillets that are
breaded and fried, then smothered with the same type of
spicy wing sauce used on typical wings. If you like
Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese
dressing on the side for dipping. Now you can actually
eat Buffalo wings with a fork!
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine
On the side
bleu cheese dressing (for dipping)
celery sticks
1. Combine flour, salt, peppers
and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6
cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into
the egg mixture, then into the breading blend; then
repeat the process so that each piece of chicken is
double-coated.
5. When all chicken pieces have been breaded, arrange
them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into
the hot oil and fry for 5-6 minutes or until each piece
is browned.
7. As chicken fries, combine the hot sauce and margarine
in a small bowl. Microwave sauce for 20-30 seconds or
just until the margarine is melted, then stir to combine.
You can also use a small saucepan for this step. Just
combine the hot sauce and margarine in the saucepan over
low heat and stir until margarine is melted and
ingredients are blended.
8. When chicken pieces are done frying, remove them to a
plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such
as a large jar with a lid. Pour the sauce over the
chicken in the container, cover, and then shake gently
until each piece of chicken is coated with sauce. Pour
the chicken onto a plate and serve the dish with bleu
cheese dressing and sliced celery on the side.
(http://www.topsecretrecipes.com)
Serves 2-4 as an appetizer.
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