Zutaten für Boneless Buffalo Chicken Skewers
- Boneless Skinless Chicken Breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup hot sauce (or to taste)
- 1/2 cup melted butter
- Vegetable Oil
- Wooden or metal skewers
- Mayonnaise
- Sour Cream
- Blue Cheese
- Red Wine Vinegar
- Salt And Pepper
- Parsley
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Zubereitung von Boneless Buffalo Chicken Skewers
- **Prepare the Chicken:** Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- **Marinate:** In a large bowl or resealable bag, marinate chicken in 1 cup buttermilk for at least 1 hour (or up to 4 hours in the refrigerator).
- **Prepare the Breading:** In a shallow dish, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.
- **Double Dredge:** Remove chicken from buttermilk, letting excess drip off. Dredge chicken in flour mixture, ensuring it's fully coated. Dip back into buttermilk, then dredge again in flour mixture for extra crispy coating.
- **Fry the Chicken:** Heat 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully fry chicken in batches for about 5-7 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain excess oil.
- **Make the Buffalo Sauce:** In a medium bowl, whisk together 1/2 cup melted butter and 1/4 cup hot sauce (or to taste).
- **Toss and Skewer:** Add the cooked chicken to the buffalo sauce, tossing gently to coat. Remove with a slotted spoon to prevent excess sauce.
- **Assemble Skewers:** Thread chicken onto skewers.
- **Make the Blue Cheese Dip (optional):** Combine 4 oz cream cheese, 1/4 cup blue cheese crumbles, 2 tablespoons milk, and 1 tablespoon chopped chives in a blender or food processor. Blend until smooth.
- **Serve:** Serve skewers immediately with blue cheese dipping sauce. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
3g
Fat
12g
Carbs
2g
