Food recipes
Cornmeal Crusted Buffalo Wing Strips
Cornmeal Crusted Buffalo Wing Strips Ingredients: milk, buttermilk, fluid, cultured, lowfat spices, pepper, black vinegar, distilled chicken, broiler or fryers, breast, skinless, boneless, meat only, raw wheat flour,...
Cornmeal Crusted Buffalo Wing Strips
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
vinegar, distilled
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, pepper, red or cayenne
oil, canola
Directions:
Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined.
Add chicken; toss to coat.
Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish.
Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
Remove the chicken from the marinade and ll in the flour mixture until evenly coated.
(Discard remaining marinade and flour mixture.)
Sprinkle both sides of the chicken with cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add half the chicken, placing each in a little oil.
Cook until golden brown and cooked through, 3 to 4 minutes per side.
Transfer to a serving platter.
Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary.
Transfer to the platter.
Drizzle the chicken with the reserved hot sauce mixture.
Serve with carrots and celery.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
vinegar, distilled
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, pepper, red or cayenne
oil, canola
Directions:
Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined.
Add chicken; toss to coat.
Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish.
Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
Remove the chicken from the marinade and ll in the flour mixture until evenly coated.
(Discard remaining marinade and flour mixture.)
Sprinkle both sides of the chicken with cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add half the chicken, placing each in a little oil.
Cook until golden brown and cooked through, 3 to 4 minutes per side.
Transfer to a serving platter.
Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary.
Transfer to the platter.
Drizzle the chicken with the reserved hot sauce mixture.
Serve with carrots and celery.