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Buffalo Chicken Strips With Blue Cheese Salad

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 2 tablespoons butter
  • 3 tablespoons ketchup
  • 1 to 2 tablespoons hot sauce
  • 1 1/2 cups (spooned and leveled) all-purpose flour
  • 2 large eggs
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
  • 4 cups vegetable oil
  • Blue Cheese Salad

Cook's Note

A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.

Directions

  1. Step 1

    In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.

  2. Step 2

    In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.

  3. Step 3

    In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.

  4. Step 4

    In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).

  5. Step 5

    Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.

  6. Step 6

    Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Source
Everyday Food, October 2005

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Reviews (10)

  • 11 Aug, 2010

    This is one of my favorites is easy and delicious i pan fry it because i don't usually eat anything fried. Wondering how it will be baked.

  • 31 Mar, 2010

    Can you freeeze this?

  • 25 Jun, 2008

    I pan-friend and used extra firm tofu instead of chicken. Freeze tofu overnight to give it an even "meatier" texture. Add a healthy amount of cornstarch to your dredging mixture, or otherwise make pure cornstarch the second dredge. Crispy tofu rules!

  • 25 Jun, 2008

    Has anyone tried not deep frying? I wonder how they would turn out baked or panfried? They sound yummy ;)

  • 24 Jun, 2008

    Love these. We added 1 tablespoon of vinegar to the sauce (for a more traditional Buffalo sauce) and loved it. The salad is a wonderful complement, too.

  • 25 May, 2008

    I've made this three times, and it's been a winner each time. We absolutely love the sauce. While it's great poured on the chicken (I make extra sauce), we also like to dip it in the sauce then in the blue cheese dressing...yummy!

  • 28 Mar, 2008

    Fabulous recipe! The chicken is tender and flavorful.

  • 28 Jan, 2008

    Ron usually bar b ques these little wings, and it is good for a couple days, until all is gone.

  • 26 Dec, 2007

    This is a great recipe for "wings". I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.

  • 26 Dec, 2007

    This is a great recipe for "wings". I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.