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Directions
Combine the dry ingredients in a shallow dish. Coat chicken wings, drummettes or cut up chicken breasts thoroughly in flour mixture (some recommend dipping chicken in beaten egg before dipping in the flour). Refrigerate for 1 hour. Coat chicken again in flour mixture.
In 2-quart saucepan heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes, turning once or twice.
Drain chicken on paper towels for 30 seconds, then immediately toss into buffalo sauce mixture and remove with slotted spoon.
Serves 4.
To adjust the "heat" of the sauce:
Mild: use 3/4 cup butter to 1/4 cup Frank's.
Medium: follow recipe.
Hot: use 1/4 cup butter and 3/4 cup Frank's.
Use ranch or blue cheese dressing as a dipping sauce. Serve with celery sticks for tradition.
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