Cooks Country Boneless Buffalo Chicken Recipes

BONELESS BUFFALO WINGS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
• Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
• Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

CROCK POT BUFFALO CHICKEN

Steps:

• Pour the hot sauce and the ranch dressing into the crock pot. Whisk together.
• Add the chicken and submerge it in the buffalo sauce.
• Cook on low for 4-6 hours.
• Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender. Once the chicken is shredded, stir in extra buffalo sauce from the crock pot until the chicken reaches your desired level of spiciness.

COOKS COUNTRY BONELESS BUFFALO CHICKEN

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 :).

BUFFALO CHICKEN BITES (BONELESS BUFFALO WINGS)

Steps:

• Combine the cornstarch, salt, onion powder, garlic powder, pepper, and paprika in a large mixing bowl. Whisk until thoroughly combined.
• Add the chicken to the cornstarch mixture; toss until evenly coated.
• Heat a 12" non-stick skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add half the battered chicken to the skillet in a single layer. Sautee 5 minutes until the breading is lightly golden brown, flip the pieces, and sautee 5 minutes on the other side. Remove the chicken using a slotted spoon and transfer to a plate. Repeat with the remaining chicken pieces, adding additional olive oil as needed.
• Add the butter to the skillet and melt, scraping up browned bits as it cooks. Add the buffalo sauces to the melted butter and whisk until combined.
• Add the cooked chicken to the buffalo sauce. Toss to coat all pieces in sauce, then cook an addition 3-5 minutes until the chicken is cooked through and the sauce slightly thickens. Serve immediately with blue cheese or ranch dipping sauce and sliced carrots and celery.

BONELESS BUFFALO CHICKEN

Steps:

• 1. MARINATE 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 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes. 2. COAT Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons 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. 3. FRY Heat oil in Dutch oven 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. Return oil to 350 degrees and repeat with remaining chicken. 4. 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.