Boneless buffalo chicken is great as an appetizer, for a meal, or our favorite way — served in Buffalo Chicken Firecracker Wraps (recipe forthcoming). Finding a recipe that was easy to make, could be made in large batches and then frozen, and that the entire family loved was one of the best decisions I ever made. Although I’ve only been making it for about a two years, this is one of the most requested ways to prepare chicken I get.
Actually, much of the credit for me even looking for a Buffalo chicken recipe should be given to Grace. She loves to eat out and when she eats out she is always looking for things on the menu that I don’t make at home. When she finds something that she really loves at a restaurant though, the first thing she does is ask me if I can make it. Eating out is expensive. Grace might be out of college, working full-time, and still living at home, but she still realizes how important it is to save her money and not throw it away on frivolous things like eating out — too much.
Boneless Buffalo Chicken
- 3 – 4 Pounds Boneless, Skinless Chicken Breasts
- 1 – 1½ Cups Buttermilk
- 1 tsp. Salt
- For Sauce:
- ¾ Cup Hot Sauce
- ¼ Cup Water
- 2 tsp. Corn Starch
- 1 Tbsp. Butter
- ¼ tsp. Sugar
- For Coating:
- 1½ Cups Corn Starch
- ½ Cup Flour
- ½ tsp. Baking Soda
- Oil for Deep Frying
Tenderize the Chicken:
- In order to make the chicken breasts juicy and tender, there are several steps necessary prior to cooking. First you will need to either prick them all over with a fork, or if you are lucky enough to have a meat cuber, run the breasts through the cuber. Salt the chicken. Next, cut the pricked/tenderized meat into 1 ½ to 2” chunks. Place chicken in a large bowl and cover with buttermilk. Let sit 45 minutes or up to 2 hours.
Prepare the Buffalo Sauce:
- Combine all ingredients for sauce in small saucepan.
- Whisk over medium heat until thickened, about 5 minutes.
- Set aside.
Preparing the Chicken:
- Stir together ingredients for coating.
- Add 6 tablespoons buffalo sauce mixture.
- Stir until mixture resembles coarse meal.
- Remove chicken from buttermilk and dredge in cornstarch mixture.
- Heat oil in Dutch oven or deep fryer to 350°.
- Fry chicken chunks until golden brown. This can take between 4 and 8 minutes, depending on how large your pieces are.
- Transfer chicken to paper-lined plate to drain.
- Warm remaining Buffalo Sauce over medium heat.
- Combine chicken and sauce in large bowl.
- Toss to coat.
I like to serve this chicken with either homemade ranch or a blue cheese dressing (click HERE for recipe) and some additional buffalo sauce.
When I make this chicken, I will typically use 10 pounds of chicken breasts so I can freeze a couple servings for later use. To do this, double the coating mixture and buffalo sauce. Once the chicken has been fried, tossed in the buffalo sauce, and cooled, I place it in a single layer on a baking tray and freeze for 2 – 3 hours, until completely frozen. Then I place in freezer bags or seal with my FoodSaver. Note: I do not recommend freezing any additional buffalo sauce unless you really like it hot. For some reason when I have frozen bags of the sauce to serve with the chicken, it comes out of the freezer super spicy. Grace, who really likes spicy food told me it was almost unbearably hot. I just make a little fresh sauce to serve on the side along with the ranch and blue cheese dressings.
Recipe by: Tilly Frueh – Simply Grateful Cooking 2018
I usually make a huge ten pound batch of Boneless Buffalo Chicken when boneless, skinless chicken breasts go on sale. Actually, by the time the family eats their fill, I have to make 20 pounds in order to have some to freeze. That’s okay, it’s just a testament of how good this recipe really is, and for that I am Simply Grateful.
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