We had a caesar salad and made Buffalo Chicken "Fries" for dinner tonight. We followed a new recipe that I found in a Cuisine at Home magazine. Here's the recipe followed by a couple notes.
BUFFALO CHICKEN "FRIES"
Makes 4 servings (1 lb.)
Total time: 20 minutes
Ingredients:
1/3 cup hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 Tbsp. honey
1 lb. boneless, skinless chicken breast halves, sliced lengthwise into 1/2-inch-wide-strips, seasoned with salt and black pepper
1/3 cup all-purpose flour
1/4 cup vegetable oil, divided
Directions:
1. Whisk together hot sauce, butter, and honey in a large bowl.
2. Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess flour.
3. Heat 2 Tbsp. oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.
Notes:
1. I used chicken tenders instead of chicken breasts. They truly seem to be more tender and it took less time to cut up the pound of chicken.
2. I didn't let the chicken brown quite enough. I was worried about overcooking the chicken since the recipe said it would probably take only 2 minutes per side to brown.
3. The sauce was tasty, but not nearly hot enough to be called "buffalo". I used the regular Frank's hot sauce. Next time, I'll try the really hot variety to see if that makes a difference. Ben thought the sauce tasted too much like honey and wanted more punch from the hot sauce.
4. I ended up eating the leftovers for lunch one day and dipped them into McDonald's buffalo sauce...yum! Now, that's the flavor we were hoping for with the recipe.
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