So delish and a whole lot healthier than ordering out. I found this recipe in Redbook where it’s touted as being as good as Chili’s boneless buffalo wings appetizer but with half the calories (about 1200 in Chili’s and approximately 700 in these – based on my recipe modification, 550 for Redbook’s original recipe). I whipped some up for the Superbowl for my hubby and I to share. We needed some sort of consolation since our Eagles weren’t in it!
What you’ll need:
- 1/4 cup of all-purpose flour
- 1/4 cup of breadcrumbs (recipe called for whole wheat but I used regular)
- 2 tsp each of cayenne pepper (in spice section of grocery store) and salt
- 2 whites from large eggs
- 6 tbsp of hot red pepper sauce (such as Frank’s or Tabasco)
- 1 1/2 lbs boneless chicken breat, cut into 30 pieces
- 1/2 c of canola oil (Redbook asked only for 2 tbsp but I wanted these babies done)
- 2 tsp of unsalted butter
In a pie plate or shallow dish, combine the flour, breadcrumbs, cayenne and salt. In a separate bowl, beat egg white and 1 tbsp of the red pepper sauce.
Dip chicken pieces into egg mixture, then in flour mixture to coat.
In a large nonstick skillet, heat oil over medium-high heat. Add half the chicken and cook, 4-5 minutes each (flipping and stirring), until browned. Remove from skillet and set aside, covering loosely with foil to keep warm. Cook the rest of the chicken.
In a large, microwave-safe bowl, heat the remaining hot sauce and butter until melted; add cooked chicken to the bowl, tossing to coat.
Makes 4 entrée or 8 appetizer servings