COOKS COUNTRY BONELESS BUFFALO CHICKEN
I got this out of the Cooks Country Feb/March 2009 Magazine. Hubby and I loved it, both of us prefer the boneless style "wings". For the hot sauce, Cooks Country recommends Franks (which we used) over Tabasco. We served it with the standard Blue Cheese dressing (I made the Cooks Country version) and celery. Prep time is a total guess since I have not made this since last year. I can update it when I make it again (this weekend!).
Provided by TexasKelly
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours.
- Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
- Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal.
- Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
- Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken.
- Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat.
- Serve :).
Nutrition Facts : Calories 2361.9, Fat 224.6, SaturatedFat 30.9, Cholesterol 84.4, Sodium 2086, Carbohydrate 58.5, Fiber 1, Sugar 2.5, Protein 31.6
CREAMY BUFFALO CHICKEN NOODLE SOUP
All of the classics of a creamy chicken noodle soup paired with buffalo chicken. This soup is the perfect fusion of comfort food and sports bar fare. It's sure to warm you up on those chilly winter nights.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Yield 4
Number Of Ingredients 14
Steps:
- Cook egg noodles as directed on package, drain.
- Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
- Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
- Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 59.1 g, Cholesterol 175.2 mg, Fat 24.8 g, Fiber 4.6 g, Protein 44 g, SaturatedFat 11.2 g, Sodium 1648.4 mg, Sugar 6.6 g
BUFFALO ROAST CHICKEN
The taste of a buffalo wing in a whole roasted chicken! This would be great with a salad that has bleu cheese. Grandma clipped this from a "Woman's World" magazine and sent it my way. Spicy!
Provided by Slatts
Categories Whole Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Sprinkle chicken with salt and paprika. Place on rack in a roasting pan.
- Chicken should roast for 2 to 2 1/2 hours until a meat thermometer registers 180 degrees when inserted in the thickest part of the thigh. Avoid touching the thigh bone when checking the temperature.
- While chicken is cooking, combine the butter, hot pepper sauce, vinegar, garlic powder, and cayenne in a small bowl.
- Brush this mixture over the chicken several times during the last 20 minutes of cooking.
- Let the chicken sit 10 minutes before carving.
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