Buffalo Chicken Recipe

Before you begin, ensure that your oil is heated to 375 degrees F (190 degrees C) in a deep-fryer or large saucepan. In a large bowl, combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika, whisking them together to create a flavorful coating for the chicken. In a separate small bowl, mix together the egg and milk to create a binding mixture.

Dip each piece of chicken into the egg mixture, ensuring that it is fully coated before rolling it in the flour blend. For an extra crispy finish, repeat this process to double coat each piece of chicken. Place the breaded chicken in the refrigerator for 20 minutes to allow the coating to set.

In batches, fry the chicken in the hot oil until the exterior is golden brown and the juices run clear, approximately 5 to 6 minutes per batch. While the chicken is frying, combine hot sauce and butter in a small bowl. Microwave the sauce on High for 20 to 30 seconds, or until the butter is melted.

Once the chicken is cooked, pour the hot sauce over the crispy pieces and mix well to ensure every bite is coated in the deliciously spicy and buttery sauce. Serve your double-coated fried chicken hot and enjoy the flavorful crunch with each bite. This recipe is a favorite among my customers, and I'm confident it will become a staple in your kitchen as well. Bon appétit!.

Matthieu (matthieu10)

Cherbourg-Octeville, France

Welcome to my kitchen, where passion meets precision. I combine traditional techniques with modern twists, crafting dishes that look stunning and taste even better. Join me in this culinary adventure, where every bite is a masterpiece.

Ingredients

• Chicken thighs

• Qty. 1.5 kilograms (1,500g)

• DRUMSTICKS

• Qty. 1.5 kilograms (1,500g)

• Sea salt

• Qty. 180 grams (180g)

• Dark brown sugar

• Qty. 90 grams (90g)

• Fragments of chilies

• Aisle Spices and Seasonings Qty. 2 tablespoons (11g)

Price