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Buffalo Chicken Two Ways — Beginner and Expert

From pickled jalapeños to chipotle chile chocolate bars, I love spicy food, but if I were forced to pick a favorite, I'd have to go with spicy buffalo chicken. Not only is it the ultimate comfort food, but the tender chicken is also crispy, zippy, and tangy all at once.

Whether you're looking for the perfect Super Bowl party platter or you simply want something to fulfill your quest for spice, look no further than these buffalo chicken recipes.

The first, made with breast tenders and breaded for crunchiness, is a simplified version of the classic buffalo wing. Alternately, pull out your frying pan and try your wing hand at a traditional recipe for buffalo chicken. Both are definite crowd pleasers.

To see either recipe,

.

Beginner Buffalo Chicken

Beginner Buffalo Chicken

Beginner Buffalo Chicken

Ingredients

2 1/2 cups breadcrumbs
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 large eggs
4 chicken tenders
1/3 cup extra-virgin olive oil
2 tablespoons butter
6 tablespoons hot pepper sauce
3/4 cup crumbled blue cheese

Directions

  1. Preheat the oven to 425°F. In a medium bowl, combine the breadcrumbs, salt and pepper. In a shallow bowl, beat the eggs. Coat a chicken piece with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
  2. In a large, heavy skillet, heat 1/4 cup olive oil over medium-high heat until shimmering. Add half of the chicken tenders and cook, turning once, until golden, about 4 minutes. Transfer to a baking sheet. Repeat with the remaining chicken. Bake until cooked through, about 10 minutes.
  3. Microwave the butter at medium power until melted, 45 seconds. Stir in the hot sauce.
  4. Place the chicken tenders on a large platter, drizzle with the sauce and top with the blue cheese.

Serves 6.

Expert Buffalo Chicken

Expert Buffalo Chicken

Expert Buffalo Chicken

Ingredients

Blue-cheese dressing:
1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)
Wings:
3 pounds chicken wings (12 to 14)
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
1/4 cup unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
4 celery ribs

Directions

  1. Make dressing: In a bowl, whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered.
  2. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
  3. Deep fry wings: In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
  4. Make sauce: In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
  5. Serve chicken wings warm or at room temperature with dressing and celery sticks.

Makes 6 hors d'oeuvre servings.

Around The Web
Join The Conversation
TidalWave TidalWave 7 years
Okay I tried to salvage the recipe and came out with something somewhat decent but really <b>I do not recommend using that bleu cheese recipe</b> at all.Here is the one I went with and came out a million times better:10 oz blue cheese crumbled1 tbsp white vinegar2/3 cup buttermilk1/2 tsp sugar2/3 cup sour cream1/2 tsp garlic powder1/4 cup mayo1. mash blue cheese and buttermilk until mixture resembles cottage cheese2. add remainining ingredients and blend throughly3. add salt and fresh pepper to taste. 4. Refrigerate until ready to serve; Serve the same day
TidalWave TidalWave 7 years
Okay I tried to salvage the recipe and came out with something somewhat decent but really I do not recommend using that bleu cheese recipe at all. Here is the one I went with and came out a million times better: 10 oz blue cheese crumbled 1 tbsp white vinegar 2/3 cup buttermilk 1/2 tsp sugar 2/3 cup sour cream 1/2 tsp garlic powder 1/4 cup mayo 1. mash blue cheese and buttermilk until mixture resembles cottage cheese 2. add remainining ingredients and blend throughly 3. add salt and fresh pepper to taste. 4. Refrigerate until ready to serve; Serve the same day
TidalWave TidalWave 7 years
That bleu cheese dressing recipe is not very good at all. It came out tasting like mayo. I tried to salvage it with some vinegar, salt, sugar and garlic powder but it still didn't have the flavor I was looking for. I'm going to try one that uses sour cream, butter cream, mayo, salt, sugar, garlic powder tonight -- you know, something with real flavor!
emalove emalove 7 years
My husband is so obsessed with buffalo wings.
aimeeb aimeeb 7 years
:drool:
aimeeb aimeeb 7 years
:drool:
telane telane 7 years
I do mine differently, too - I rub them with garlic powder, salt, and black pepper, grill them (or broil them) until almost done, then toss in sauce, grill until sauce is cooked onto/into skin, and then repeat the last two steps 2-3 times until there's plenty of sauce cooked onto them. I toss in sauce one last time, and then serve. I made the recipe up because I love the sauce, just not the breading.... I also avoid fried foods like the plague, and I think it might be healthier, too? I don't know. My family loves the recipe, though.
pioneers pioneers 7 years
I live in Buffalo, so this is pretty much a staple of my diet. (Coincidentally, I live 3 blocks away from the place where the first buffalo wing was ever made.)
TidalWave TidalWave 7 years
I have never even thought of making my own bleu cheese dressing! I am totally going to do that next time I make wings!I do my wings completely differently though. I oven-fry them by coating them in flour and baking them on a pan coated in butter. I bake for about 10 minutes, then flip them over for another 10 minutes. I also don't use any vinegar in the buffalo sauce (I don't like the "kick" it adds) but I do throw in some chili powder and soy sauce. I always make two sauces too; one spicy and one sweet (add some brown sugar and honey).
TidalWave TidalWave 7 years
I have never even thought of making my own bleu cheese dressing! I am totally going to do that next time I make wings! I do my wings completely differently though. I oven-fry them by coating them in flour and baking them on a pan coated in butter. I bake for about 10 minutes, then flip them over for another 10 minutes. I also don't use any vinegar in the buffalo sauce (I don't like the "kick" it adds) but I do throw in some chili powder and soy sauce. I always make two sauces too; one spicy and one sweet (add some brown sugar and honey).
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