No game-day is complete without a buffalo chicken dish, and these bites are the real deal. Standard buffalo sauce gets upgraded to a silky smooth, not too spicy, slightly sweet rendition that fully coats each piece of chicken. Dip these bites in a creamy and bright blue cheese dressing for the grand finale—you won't regret it. Wondering what the sugar is doing with the chicken? It helps achieve a golden brown crust. Oh, and the cornstarch? That keeps them crispy long after they've been fried. Cheers to a game-day dish that is all too reminiscent of the best sports bar food you’ve ever had.
For the chicken:
3 pounds boneless, skinless chicken breasts, cut into 1-in. pieces
¾ cup whole buttermilk
vegetable oil, for frying
2 cups self-rising flour
½ cup cornstarch
¼ cup powdered sugar
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
For the buffalo sauce:
½ cup buffalo-style hot sauce (such as Frank’s RedHot)
½ cup (1 stick) cold unsalted butter, cut into ½-in. pieces
1 tablespoon light brown sugar
For the blue cheese dressing:
1 (8-oz.) container crumbled blue cheese
½ cup whole buttermilk
¼ cup apple cider vinegar
1 teaspoon black pepper
How to Make It
Prepare the chicken: Combine chicken and buttermilk in a large bowl; toss to coat. Cover and chill 1 to 2 hours.
Prepare the buffalo sauce: Heat hot sauce in a small saucepan over medium-high just until bubbling, 1 to 2 minutes. Whisk in butter and brown sugar until smooth. Remove from heat, and set aside.
Prepare the blue cheese dressing: Stir together blue cheese, buttermilk, vinegar, and pepper, mashing lightly to desired consistency.
Fry the chicken: Place oil in a large, heavy-bottomed pot and fit with a deep fry thermometer. Heat oil to 350°F. Stir together flour, cornstarch, powdered sugar, salt, black pepper, cayenne, and garlic powder in a large, shallow baking dish. Drain chicken, and discard buttermilk. Working in 4 batches, dredge chicken in flour mixture, shaking off excess. Gently lower chicken into hot oil and fry until golden brown, 5 to 6 minutes per batch. Transfer to a plate lined with paper towels to drain and repeat with remaining chicken.
Transfer chicken to a large bowl and toss with buffalo sauce. Serve with blue cheese dressing and toothpicks.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.