Crispy Buffalo Fried Chicken
Perk up your tailgating menu with these mildly spicy boneless chicken wings. Soaking the chicken in milk and hot sauce before frying lends a spicy, tender kick to the chicken and retains a delightful crunch.
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Servings: 8
Ingredients
Blue Cheese Ranch Dipping Sauce
- 2⁄3 cup mayonnaise
- 3⁄4 cup whole milk
- 1 (1-ounce) package Ranch dressing mix
- 2 tablespoons chopped fresh chives
- 1⁄3 cup blue cheese crumbles
- Lemon wedges
- Kosher salt
- Freshly ground black pepper
Crispy Buffalo Fried Chicken
- 1 (12-ounce) bottle hot sauce
- 1 cup whole milk
- 2 large eggs
- 3 1⁄2 pounds chicken drumettes
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1⁄2 teaspoon table salt
- Vegetable oil
- Celery and carrot sticks
Instructions
- To prepare blue cheese dipping sauce, whisk together mayonnaise, whole milk, Ranch dressing mix and fresh chives in a medium bowl until combined. Stir in blue cheese. Cover and refrigerate 1 hour.
- To prepare chicken, whisk together hot sauce, milk and eggs in a large bowl. Add chicken drumettes. Cover and refrigerate 4 to 24 hours.
- Remove chicken from hot sauce mixture, discarding hot sauce mixture. Stir together flour and next 4 ingredients in a medium bowl. Dredge chicken in flour mixture, shaking off excess.
- Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven; heat to 350˚. Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165˚ when tested using a thermometer. Drain on a wire rack over paper towels. Serve with blue cheese dipping sauce, celery and carrot sticks. Garnish with lemon wedges, if desired.
Notes
Source of recipe: Rebecca Gordon, Buttermilk Lipstick (as seen on “Tide & Tigers Today”)