Boneless Buffalo Chicken
4 boneless, skinless chicken breast cut into 1 1/2 inch pieces
1/2 c. buttermilk
1 tsp. salt
3/4 c. hot sauce (like Frank's hot sauce)
1/4 c. water
1/4 tsp. sugar
1 Tbsp. unsalted butter
1 1/2 c. cornstarch
4 lg. egg whites
1/2 c. all purpose flour
1/2 tsp. baking soda
4 c. vegetable oil
Combine chicken, buttermilk and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter and 2 tsp. cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
Heat oil in Dutch oven over medium-high heat until oil registers 350. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel lined plate. Return oil to 350 and repeat with remaining chicken.
Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve.
*These are great with Blue Cheese Dressing
Recipe source: Cook's Country Feb/Mar 2009