Wednesday, October 13, 2010

Boneless Buffalo Chicken

Serves 4-6

4 Boneless, Skinless Chicken Breasts
(Cut into 1 1/2 inch cubes)
1/2 cup Buttermilk
1 tsp Salt
3/4 cup Frank's Hot Sauce(however hot you like)
1/4 cup Water
1/4 tsp Sugar
1 Tbl Butter
1 1/2 cup Cornstarch
4 Large Egg Whites
1/2 cup Flour
1/2 tsp Baking Soda
4 cup Vegetable Oil

Blue Cheese Dressing

3/4 cup crumbled Stilton Blue Cheese
3/4 cup Mayonnaise
6 Tbl Sour Cream
1 1/2 Tbl Apple Cider Vinegar
1/4 tsp Pepper
1/8 tsp Garlic Powder

Combine the chicken, buttermilk and salt in large Ziploc and refrigerate 30 min to 2 hours. Combine hot sauce, water, sugar, butter, and 2 tsp of the cornstarch in a saucepan. Whisk over medium heat until thickened, about 5 min.

Whisk the egg whites in a shallow dish until foamy. Stir the flour, baking soda, remaining cornstarch, and 6 Tbl of the hot sauce mixture in a shallow dish until the mixture resembles a course meal. Remove the chicken from the marinade and pat dry with paper towels. Coat half of the chicken with the egg whites, then dredge in the cornstarch mixture. Transfer the chicken to a plate and repeat with the remaining chicken.

Heat the oil in a Dutch oven(I used a Wok on my stove) over medium high heat until the oil registers 350 degrees. Fry the chicken until golden brown, about 4 min, turning each piece halfway through cooking. Transfer the chicken to a paper towel lined plate.

Warm the remaining hot sauce over medium-low heat until simmering. Combine the chicken and hot sauce mixture in a large bowl and toss to coat.

Combine all the ingredients for the dressing in a food processor and process till smooth, scraping down the sides if necessary. Serve.

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