Boneless Buffalo Bites

Buffalo wings are sold everywhere these days.  Sport bars, chain restaurants and most of them contain the same ingredients.  Breaded or deep-fried wings and hot sauce.  This one is a little different.  The chicken is marinated as in a fried chicken-style marinade of buttermilk and keeps the white meat juicy and moist.  It might take a few extra minutes, but the result will be a crunchy, juicy, fiery and tender boneless buffalo chicken.

You will need:

• 4 boneless, skinless chicken breasts, cut into 1-1/2 inch chunks
• 1/2 cup buttermilk
• 1 tsp. salt
• 3/4 cup hot sauce (I sincerely hope you use Frank's Original)
• 1/4 cup water
• 1/4 tsp. sugar
• 1 Tbsp. unsalted butter
• 1-1/2 cups cornstarch
• 4 large egg whites
• 1/2 cup all-purpose flour
• 1/2 tsp. baking soda
• Canola oil for frying

Marinate:  Combine chicken, buttermilk, and salt in a large zip-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 white 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 the 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 over medium-high heat until oil registers 350 degrees.  Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking.  Transfer chicken to paper towel-lined plate.  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 with Creamy Blue Cheese Dressing.

Creamy Blue Cheese Dressing:

• 3/4 cup crumbled blue cheese
• 3/4 cup mayonnaise
• 6 Tbsp. sour cream
• 1-1/2 Tbsp. cider vinegar
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder

~Adapted from Cook's Country 2009

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