I absolutely adore hot wings. I love the flavor so much that I don’t mind disposing of all table manners and just going at them like a rabid animal, gnawing the tiny bits of meat from the ridiculously small bones and coming up for breath with hot wing sauce from ear to ear and nose to chin. But my husband says they’re ridiculous and overpriced for the small amount of nourishment and the effort required. So, I’ve started making Buffalo Chicken Strips at home and now we can eat them at any time we like and as much as we want! It’s a glorious thing!
I’ve decided to share this glorious thing with you today and let you know how I do it. I’m sure there are a billion and 3 ways to do it, but here’s my way.
Buffalo Chicken Strips
– Serves 4
– Total Prep Time of 45 minutes.
– 2 Eggs
– 1/3 cup of milk
– 2 cups of flour
– 3/4 cup of hot pepper sauce
– 3 tablespoons of butter
– 1 teaspoon of vinegar
– 3 chicken breasts cut into strips
– Salt and pepper
– Please keep in mind my measurements are very approximate. I don’t ever measure on recipes like this.
– Pour oil into skillet until it’s about 1/2 deep or so. Set the burner to medium heat and let the oil get hot while you prepare your strips.
– Put milk and eggs into a small bowl and mix with fork.
– I like to put my flour and seasonings in a pie plate. Dump in a heap of flour and sprinkle in seasonings to taste. I don’t add tons because I have to keep a few strips out for the kids without sauce, and I want theirs to be pretty mild. Mix it all up.
– Take your breast strips and roll each one in the flour mixture, then in the milk mixture, and then back into the flour mixture. We have to make sure they’ve got a nice coating on them.
– By now your oil should be hot enough so throw in your strips and let them brown on one side. Flip them once and let the other side brown.
– While the chicken is frying, put your pepper sauce, butter and vinegar in a microwavable bowl. Zap it until the butter melts and then mix it up. Just smelling it will give you heartburn.
– When your chicken is cooked, drain it on a plate with paper towel. Pull out some for the kids and then dump the rest in a big Ziploc bag. Dump in your prepared sauce, too. Zip it up really tightly and shake it until your strips are good and coated.
Dump into a dish (Choose one that makes your food look plentiful, though. I did not.) Eat up and let me know what you think! This dish along with this summer salad recipe will be absolutely ideal for dinner.