Ingrédients pour Tsr Versionof Chili's Boneless Buffalo Wings By Todd Wilbur
- All Purpose Flour
- 1 teaspoon salt
- Black Pepper
- Cayenne Pepper
- 1 tablespoon paprika
- 1 large egg
- 1/4 cup milk
- Chicken Breast Fillets
- 4-6 cups vegetable oil, for deep frying
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite brand)
- 1/4 cup margarine (or butter)
- Bleu Cheese Salad Dressing
- Celery Rib
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Comment préparer Tsr Versionof Chili's Boneless Buffalo Wings By Todd Wilbur
- In a medium bowl, whisk together the flour, salt, black pepper, and paprika.
- In a separate small bowl, whisk together the egg and milk.
- Slice each chicken breast into 6 pieces.
- Preheat 4-6 cups of vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accuracy.
- Dip each chicken piece into the egg mixture, ensuring it's fully coated. Then, dredge in the flour mixture, pressing gently to adhere the breading.
- Repeat steps 5 to ensure each piece is double-breaded.
- Arrange the breaded chicken on a wire rack or plate and refrigerate for 15 minutes.
- Carefully place the chicken pieces in the hot oil, frying in batches to avoid overcrowding (fry 3-4 pieces at a time). Fry for 5-6 minutes, or until golden brown and cooked through.
- While the chicken fries, combine the hot sauce and margarine in a small microwave-safe bowl or saucepan.
- If using the microwave, heat for 20-30 seconds, or until the margarine is melted. Stir to combine. If using a saucepan, melt the margarine over low heat, stirring until combined with the hot sauce.
- Remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
- Transfer the fried chicken to a large, covered container (such as a resealable bag or bowl with a lid).
- Pour the hot sauce mixture over the chicken. Seal the container and gently shake until all pieces are evenly coated.
- Serve immediately with bleu cheese dressing and celery sticks.
Nutrition Information (Approximate per serving)
Sodium
134 g
Sugar
2g
Fat
24g
Carbs
18g
