Boneless buffalo chicken strips
This dish needs no introduction, we have all had it at one point or another at many different American restaurants,. It’s so good that it keeps us all coming back for more!
2 pounds boneless chicken breasts or tenders, cut into small strips and marinated in a yogurt marinade: 1 cup plain yogurt, 1/4 cup olive oil, 1 tablespoon crushed garlic, salt and pepper), for at least 1 hour.
2 teaspoons corn starch
1/2 Cup AP flour
1 teaspoon garlic powder
t teaspoon onion powder
1 teaspoon cajun powder
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 L eggs
1 stick butter
3/4 Cup Frank’s hot sauce
2-3 Tablespoons Sambal Oelek chili paste (optional)
Canola oil for frying
Drain chicken from marinade and wipe the chicken clean with paper towels.
Sprinkle the corn starch on chicken in a bowl.
Mix the flour, garlic powder, onion powder, cajun powder, cayenne, salt and pepper.
Whisk the eggs and add to the chicken and mix well.
Add the seasoned flour to the chicken and mix thoroughly.
Heat the oil in a deep fryer or in a skillet where the oil is 2 inch deep, on medium heat.
Once the oil is hot enough, fry chicken pieces in batches for 3 minutes each side.
Place chicken on a cooling rack fitted inside a baking sheet.
Once all chicken is done, place in an oven proof baking dish and bake in a 350F or 180C preheated oven for 7-10 min.
For the buffalo sauce; in a small pot on low heat, melt the butter, frank’s hot sauce and the chili paste till all butter is melted and mixture is hot.
Drizzle the buffalo sauce over the chicken and serve with a blue cheese dip, enjoy!