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Full Online Book HomeLearning KitchenPoultry - Chicken Appetizer - Buffalo Wings By Suefreeman
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Poultry - Chicken Appetizer -  Buffalo Wings By Suefreeman Post by :linsapp Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3036

Click below to download : Poultry - Chicken Appetizer - Buffalo Wings By Suefreeman (Format : PDF)

Poultry - Chicken Appetizer - Buffalo Wings By Suefreeman

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side:
bleu cheese dressing (for dipping)
celery sticks

Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.

When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
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Poultry - Chicken Appetizer -  Cajun Chicken Bites Poultry - Chicken Appetizer - Cajun Chicken Bites

Poultry - Chicken Appetizer -  Cajun Chicken Bites
Spice Mix: 1 teaspoon cayenne pepper 2 teaspoons ground black pepper 1 teaspoon white pepper 2 teaspoons thyme 1 tablespoon garlic powder Salt to taste Apricot Mustard: 1 1/2 cups apricot preserves 6 tablespoons Creole style mustard 5 boned skinned chicken breast halves cut into bite-sized pieces 2 tablespoons margarine 2 tablespoons vegetable oil To make spice mixture, combine all ingredients in a zip lock bag and shake. To make the sauce, heat the preserves and mustard over low heat until melted and blended. Cool. Sprinkle the chicken with the spice mix and let stand 30 minutes or up to several

Poultry - Buffalo Wings Poultry - Buffalo Wings

Poultry - Buffalo Wings
This recipe is supposed to be the real Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce--This makes enough for about 30 "wingettes" 6 Tbl. (3 oz.) of Frank'S® Louisiana Hot Sauce (now Durkee's®) 1/2 stick of margarine, no substitutes 1 Tbl. white vinegar 1/8 tsp. celery seed 1/8 to 1/4 tsp. Cayenne pepper 1/4 tsp. red pepper 1/8 tsp. garlic salt dash black pepper 1/4 tsp. Worcestershire Sauce 1 to 2 tsp. Tabasco Sauce Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted, stirring occasionally. Buffalo Wings Deep