BUFFALO CHICKEN

By ddma_34d

Ingredients

• BONELESS SKINLESS CHICKEN BREASTS
• 1 CUP BUTTERMILK
• 2 CUPS ALL PURPOSE FLOUR
• 1 TBSP SALT
• 1 TBSP PEPPER
• 1 TBSP PAPRIKA
• 2 CUPS HOT SAUCE (MIGHT WANT TO START OFF WITH 1 1/4 CUP AND THEN TO TASTE)
• 1/4 CUP BUTTER
• VEGETABLE OIL FOR FRYING

Preparation

Step 1

CUT CHICKEN INTO EQUAL CUBED PIECES. MARINATE IN BUTTERMILK FOR ONE HOUR. IN A BOWL, MIX THE FLOUR, SALT, PEPPER, AND PAPRIKA TOGETHER. DRAIN THE CHICKEN RESERVING THE BUTTERMILK AND THEN ROLL IN THE FLOUR MIXTURE. DIP THE CHICKEN ONCE MORE IN THE BUTTERMILK, AND THEN ROLL IN FLOUR MIXTURE AGAIN. FRY CHICKEN IN 350 FRYING OIL UNTIL GOLDEN BROWN. MIX THE MELTED BUTTER AND HOT SAUCE TOGETHER UNTIL THEY ARE INCORPORATED. WHEN THE CHICKEN IS COOKED, TOSS IT IN THE SAUCE MIXTURE AND SCOOP MIT OUT WITH A SLOTTED SPOON. SERVE WITH BLUE CHEESE DRESSING. EITHER STORE BOUGHT OR RECIEPE BELOW

BLUE CHEESE DRESSING

1 CUP MAYONAISE
2/3 CUP SOUR CREAM
1 CUP BLUE CHEESE CRUMBLES
1/2 CUP RED WINE VINEGAR
SALT AND PEPPER TO TASTE
CHOPPED PARSLEY FOR GARNISH