Prep 5 mins
Cook 15 mins
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 tomatoes
- 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.
Honestly, a really solid recipe. I baked it as another user recommended both times I made it (with sauce on the tenders) and coated in extra sauce once it was ready to be served. :) Got rave reviews.
This was my second time making this recipe. This time, I was asked to make enough for left overs! It is delicious. The only change I had to make was baking the chicken at 375 for 20 minutes after following the recipe exactly. The chicken was still tender and juicy, and the sauce is as good as a restaraunt's. Yum!!
Unfortunately I did not have much success with this recipe. I am not sure what I did wrong, but the sauce did not taste like buffalo sauce to me. Maybe my taste was off. I guess I do not care for skillet cooked chicken either. We ended up throwing it all away and eating something else. So sorry this did not work for us, but thanks for posting anyway.