“Buffalo” Chicken Nuggets
Originally created at the Anchor Bar in Buffalo, NY in 1964 as a late night snack, Buffalo wings (drumsticks and flats) are great, but they tend to be a bit messy which is okay at a cookout or when tailgating but for a cocktail party I prefer to make chicken nuggets with boneless chicken breasts that can be eaten with a fork. Same great flavor but a bit more “civilized” as the bride says.
1 pound boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon granulated onion
1 teaspoon baking powder
Oil for frying
For the “Buffalo” sauce:
2/3 cup Frank’s hot sauce (the one used at the Anchor Bar)
1 stick (eight tablespoons) unsalted butter
1 1/2 tablespoons distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground cayenne
1/4 teaspoon granulated garlic
For the blue cheese dipping sauce:
1/2 cup good-quality mayonnaise
1/4 cup crumbled blue cheese
1/4 cup half and half
1 tablespoon sour cream
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon coarse kosher salt
2 dashes Worcestershire sauce
Freshly ground black pepper
Trim the chicken and cut into bite-size pieces (about 3/4-inch by 3/4-inch).
Heat 2 1/2 inches of oil in a large deep skillet (I use a 6 1/2-quart deep skillet and it takes about a quart of oil to fill it half-way) over medium-high heat until a deep-fry thermometer) registers 375 degrees F. (I use a Thermapen.) Set a rack on a rimmed baking sheet or half sheet pan.
Thoroughly mix the flour, paprika, granulated onion and baking powder in a shallow dish or pie plate. Pour the buttermilk in another dish. Dredge the chicken in the flour mixture to coat, shaking off any excess. Dip the dredged chicken in the buttermilk and again in the seasoned flour, shaking off any excess. Fry the chicken nuggets in batches, turning as needed, until cooked through and golden brown, about eight to 10 minutes. (Be sure the oil returns to temperature between batches.) Remove the fried chicken with tongs or a spider and transfer to the rack to drain.
Meanwhile, combine the hot sauce, butter and honey in a medium saucepan over medium heat stirring until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about five minutes. Toss the wings in the hot sauce until coated.
Transfer the nuggets to a serving dish. Serve with the blue cheese dip and slices of carrot and celery.
Buffalo sauce cooking on the stovetop
Deep-fried chicken nuggets added to the sauce
Time to eat!
