Cooks Country Boneless Buffalo Chicken
Indulge in the bold and tangy flavors of Cooks Country Boneless Buffalo Chicken, a crowd-pleasing appetizer or game-day favorite that’s as easy to make as it is addictively delicious. Juicy bite-sized pieces of chicken are coated in a light, crispy batter made from flour, cornstarch, and just the right touch of seasonings, then fried to golden perfection. Tossed in a mouthwatering blend of melted butter and hot sauce, these Buffalo bites deliver the perfect balance of heat and richness in every bite. Serve with cooling ranch or blue cheese dressing and crispy celery sticks for a satisfying pairing that’ll have everyone coming back for more. With simple ingredients, straightforward steps, and a quick cooking time, this homemade Buffalo chicken recipe is sure to become a hit at your next gathering!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 large Egg
- 1 cup Cold water
- 4 cups Vegetable oil (for frying)
- 0.5 cup Hot sauce (e.g., Frank's RedHot)
- 4 tablespoons Unsalted butter
- Optional: Ranch or blue cheese dressing
Instructions
Cut the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes. Pat them dry with paper towels.
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
In a separate small bowl, beat the egg with the cold water to form a smooth mixture.
Gradually add the wet egg mixture to the dry ingredients, stirring gently until a thick, smooth batter forms.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in batches, dip the chicken pieces into the batter, ensuring they are fully coated. Carefully place them in the hot oil, avoiding overcrowding the pan.
Fry the chicken pieces for about 4-5 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature should read 165°F (74°C).
Remove the fried chicken from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
In a small saucepan, melt the unsalted butter over low heat. Add the hot sauce and stir until combined. Remove from heat.
In a large mixing bowl, toss the fried chicken pieces with the Buffalo sauce until evenly coated.
Serve immediately with ranch or blue cheese dressing on the side, along with celery and carrot sticks if desired.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.1 g | 330% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
