Buffalo Recipe
tangy 'Buffalo' marinade, flash fried, served with ranch dressing
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Ingredients
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Buffalo-marinated chicken
Breading and frying
Finishing sauce & serving
Method
Buffalo-marinated chicken
- 1
make the buffalo marinade
In a small saucepan over low heat, combine 0.75 cups hot sauce, 2 tbs butter, 1 tbs apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Warm gently, stirring, until butter is melted and sauce is homogeneous. Remove from heat and let cool slightly (3–5 minutes).
- 2
marinate the chicken
Place the 1.5 lbs cut chicken pieces in a mixing bowl or resealable bag. Pour about 3/4 of the cooled buffalo marinade over the chicken (reserve remaining for finishing). Toss or massage to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Breading and frying
- 3
prepare breading station
In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to blend. In a second bowl whisk together 1/2 cup buttermilk and 1 large egg until smooth.
- 4
coat the chicken
Remove marinated chicken from refrigerator. Working in batches, dip pieces first into the buttermilk-egg mixture, letting excess drip off, then dredge in the flour mixture, pressing lightly to form an even coating. Place breaded pieces on a wire rack while you heat the oil. Repeat until all pieces are breaded.
- 5
heat oil and fry
Pour about 4 cups vegetable oil into a heavy skillet or Dutch oven to reach 1.5–2 inches depth. Heat to 350°F (175°C) — medium-high heat. Fry chicken in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain ~350°F. Transfer cooked pieces to a wire rack set over a sheet pan to drain briefly; keep warm in a low oven (200°F/95°C) if necessary.
Finishing sauce & serving
- 6
- 7
toss and serve
Place the fried chicken in a large bowl, pour the warmed finishing sauce over the pieces, and toss quickly to coat evenly. Transfer to a serving platter. Serve immediately with 1/2 cup ranch dressing for dipping, celery sticks, and an optional sprinkle of chopped chives or parsley. Yield: about 4 servings.