Buffalo-style Chicken Tenders
Although there are several versions recounting the origin of “Buffalo Wings,” the commonly accepted account credits the Anchor Bar in Buffalo, NY for first preparing the wings in 1964 as a late night snack for an unexpected bar room crowd. Numerous recipes abound on the Internet for variations from the original, some good others not so good.
While I enjoy traditional wings – unbreaded, deep-fried and coated with cayenne pepper sauce – using chicken tenders makes for easier (and less messy) eating.
Even though the Patriots won’t be in New Orleans here’s what I’m doing for the Super Bowl!
1 pound chicken tenders (or three skinless, boneless chicken breasts, sliced into strips)
1/2 cup hot sauce (I recommend Frank’s Original)
1 cup panko bread crumbs
1 1/2 teaspoons smoked sweet paprika
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon (0.1 ounce or 2.5 grams) coarse kosher salt
1/2 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
Canola oil for frying
Celery and carrots sticks, if desired
For the sauce:
1/2 cup hot sauce
4 tablespoons (1/2 stick) margarine (not butter)
1/2 teaspoon celery seed
1/2 teaspoon granulated garlic (or two cloves garlic, finely minced)
1 teaspoon cornstarch combined with one teaspoon cold water
For the dipping sauce:
1/2 cup sour cream
1/2 cup crumbled blue cheese or Stilton cheese
1/2 cup good-quality mayonnaise
1 tablespoon white vinegar
1 clove garlic, finely minced (or 1/4 teaspoon granulated garlic)
Place the tenders in a resealable food-grade bag and add the hot sauce. Marinate, refrigerated for at least one hour or up to four hours.
Combine the bread crumbs, paprika, Cajun seasoning, salt, cayenne and black pepper in a shal-low bowl or pie plate. Stir well to combine. (If you’re using commercial Cajun seasoning you may not need to add the salt.)
Remove the chicken from the marinade and drain. Discard the marinade.
Dredge the chicken in the crumb mixture and place on a wire rack over a rimmed baking sheet. Refrigerate, uncovered, for 30 minutes to allow the coating to set. (I’ve found if the tenders aren’t chilled, the coating will fall off during cooking.)
Prepare the dipping sauce by combining all the ingredients in a small mixing bowl. Refrigerate at least one hour to allow the flavors to blend. (The dipping sauce will keep, covered and refrigerated, for one week.)
Prepare the sauce: Melt the margarine in a small saucepan over medium heat. When the marga-rine stops foaming, add the hot sauce and bring to a simmer. Add the celery seed and garlic. Cook, stirring, for two minutes. Add the cornstarch slurry and cook until slightly thickened, about three minutes. (If the sauce is too thick, add some chicken stock to thin it.) Remove from the heat and keep warm.
Preheat the oven to 250 degrees F. Heat the oil in a deep fryer or cast iron skillet to 375 degrees F. Fry the chicken pieces in batches for four to six minutes or to an internal temperature of 165 degrees F. When each batch of chicken is cooked, transfer the tenders to a rack over a rimmed baking sheet and keep warm in the oven while the remaining chicken is fried. (If desired the chicken could be prepared to this stage and held up to six hours. Reheat before adding the sauce.)
When all of the chicken is cooked, add the sauce and chicken to a large mixing bowl. Toss to coat.
Serve immediately with the dipping sauce and, if desired, celery and carrot sticks. (Tenders may also be kept warm wrapped in foil in a low oven.)
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