I can only assume it’s a product of my redneck lineage but my love of buffalo wings is SO intense I fear that it might one day eclipse my passion for chili cheese fries. Clearly I know a thing or two about trailer trash food, so enjoy the fruits of my trans-fat-ridden-labor.
I made buffalo chicken wings (with two different sauces) green beans with garlic and caramelized onions, and spicy basil oven fries.
Buffalo Strips
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 teaspoons salt
- 2 teaspoons chili garlic sauce
- 2 tablespoons Frank’s Red Hot
- 1 cup low fat buttermilk
- 1 tablespoon apple cider vinegar
- 1 1/2 cups whole wheat panko crumbs
- 8 tablespoons whole wheat flour
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon cayenne
- 1 1/2 teaspoons salt
- Cooking spray (olive or canola oil)
- 1/4 cup Frank’s Red Hot
Preparation
- Whisk together buttermilk, chili-garlic sauce, Frank’s, buttermilk, vinegar and salt. Add chicken and marinate overnight.
- Preheat oven to 450 degrees. Spray wire rack with cooking spray.
- Combine panko, flour, paprika, cayenne and salt in a large bowl.
- Dredge chicken in flour mixture, shake of access and place on wire rack. Repeat with all chicken pieces.
- Spray chicken breasts with cooking spray, making sure to hit all parts of the chicken.
- Cook for 10 minutes. Take out, turn chicken pieces over, spray again, and return to oven for another 5 minutes, or until all pieces are golden brown and chicken reaches 155 degrees.
- Meanwhile, in a small food processor add ingredients for gorgonzola dip. Process until smooth.
- When chicken strips are done, with a pastry brush, brush strips with Frank’s Red Hot. Serve with gorgonzola sauce and carrot and celery sticks
Alternative Titles for this post:
Indian Trail, NC: a bastion of low-brow cuisine
I need a touch-up, my roots are showing
Fat: wanna fight about it?
Corey
Katie
