Are you looking for something to spice up your life? Can you take the heat? Try this - you'll find out why I make it once a week! This recipe actually is for about 20 frozen wings, but to cut back on the fat content I now use it for 4 defrosted (skinless) boneless chicken breast.
- 4 defrosted chicken breasts or 20 frozen chicken wings
- 1⁄2 cup flour
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon salt
- 4 whole wheat bread or 4 whole wheat rolls, for sandwiches
- olive oil (for frying)
- 1⁄4 cup butter, melted (we use I Can't Believe its Not Butter, really no difference in taste)
- 1⁄4 cup frank red hot sauce
- 1⁄8 teaspoon garlic powder or 1 garlic clove, minced very fine
- 1⁄2-1 1⁄2 teaspoon cayenne pepper
- red pepper flakes, depending how much heat you want, to taste
- sliced tomato
- iceberg lettuce
- bleu cheese salad dressing (optional)
- You will also need: 1 Gallon size storage bag.
- Preheat skillet on stovetop.
- Add enough olive oil to cover the bottom of the skillet.
- Combine flour, paprika, and salt in storage bag.
- Give a good shake to coat pieces.
- Add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
- Remove chicken breasts and place on paper towels to drain off excessive oil.
- Combine melted butter, garlic and cayenne pepper in large bowl.
- To make a mild sauce, use 1/2 teaspoon of cayenne pepper.
- Read next step if wanting a hotter sauce.
- Whisk Frank's Red Hot Sauce with the melted butter combo.
- If dividing the sauce into mild and hot, pour half into another bowl.
- For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
- Add whatever amount of red pepper flakes you may like.
- I just shake it on to semi cover the buffalo sauce.
- Place cooked chicken breasts inside sauce and coat both sides.
- Make sandwich and enjoy!
- Special Note on wings: Flour coat wings frozen!
- Deep fry frozen wings for about 20-25 minutes.
- Sauce coat right before eating!
- Allowing the sauce to sit on the wings will make them gooey.