Cornmeal Crusted Buffalo Wing Strips Recipes

CORNMEAL BATTERED FRIED CHICKEN

Steps:

• Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
• Drain the chicken and pat dry with paper towels.
• For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
• Heat oil for frying to 365°F.
• Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
• Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
• Carefully remove and drain on paper towels, or paper bag.
• Keep warm while frying the remaining chicken.

THE BEST CRISPY BUFFALO WINGS RECIPE BY TASTY

Steps:

• In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
• In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
• Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
• Enjoy!

CORNMEAL CRUSTED BUFFALO WING STRIPS

Steps:

• Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
• Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
• Remove the chicken from the marinade and ll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side.
• Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter.
• Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots and celery.