Tuesday, 5 February 2013

Buffalo Chicken

Greetings sports fans and ambivalent friends - it was a big weekend! Not for me, because I'm a person with no TV and no friends who are interest in football. But for many, the weekend was devoted to watching [insert team A] beat [insert team B]. So in honour of you fine folks, I decided to whip up a Superbowl themed taco, using the wing-inspired ingredient of true American football fans: Buffalo Chicken.

Now, if I'd been smart I would have posted this last week. But (spoiler alert) this was actually the failed recipe I mentioned a couple weeks ago. The first time I made this I thought I could just bake the chicken, but we all know that good Buffalo Chicken requires some deep fried, crispy goodness. It gives the sauce something to hold onto. So I went back and revamped this recipe with deep fried chicken strips. The sauce and chicken are a little tart together on their own, but with the toppings and tortilla this is a can't-miss meal (or should I say...touchdown?)

Buffalo Chicken Recipe

Serves: 20 tacos            Prep Time: 5 min.            Cook Time: 20 min.

4 chicken breasts
2 cups flour
1 cup milk
1 egg
2 tbsp pepper
1 tbsp salt
1 cup vegetable oil

Buffalo Chicken Sauce

1/4 cup Frank's Red Hot (or other hot sauce)
1/4 cup butter
2 tbsp white vinegar
1/2 tbsp Worcester sauce
1/2 tsp cayenne pepper
1/2 tsp garlic powder

Corn tortillas
Blue cheese

Ranch Crema

1 part sour cream
2 parts Ranch dressing
Squeeze of lime

Prep the Chicken

In one shallow bowl, beat together the egg and milk. In another shallow bowl, mix flour, pepper and salt. Cut the chicken breasts width-wise into strips no thicker than an inch. Dredge the chicken strips through the flour mix, then the egg mix, then the flour mix again.

Heat the Chicken

Ideally, use a deep fryer. Alternately, in a non-stick skillet heat vegetable oil over high. Once it reaches 350 degrees, place the chicken strips into the oil (I fit about one breast at a time). Cook each side for 2-3 minutes. Remove from oil and place on a paper towel lined plate.

Note: In my case, the oil could only withstand about a breast and a half before it got really burnt and smoky. Be aware - throw the oil away and start again if necessary. Or buy a deep fryer.

Make the Sauce

In a small pot, mix all Buffalo Chicken sauce ingredients. Heat over medium, stirring constantly until butter melts. Let it come to a simmer and remove from heat. I stirred in about a teaspoon of flour to thicken it a bit - it's not necessary but it helps more sauce stick to the chicken.

Combine and Serve

Toss the chicken and Buffalo Chicken sauce together in a large bowl. Serve in a warm corn tortilla topped with crumbled blue cheese, thinly sliced carrots, cilantro and ranch crema.

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