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Boneless Buffalo Chicken

From

February/March 2009

Boneless Buffalo Chicken

A fried chicken-style marinade of buttermilk and salt kept the delicate white meat in our Boneless Buffalo Chicken juicy and moist, and helped season it as well. For an extra crunchy coating, we turned to a technique we’ve used in the past: dipping the chicken in beaten egg whites, then dredging it in a mixture of cornstarch, flour, and baking soda (for browning) that turned moist and lumpy with the addition of a little hot sauce. We started with the standard sauce of equal parts melted butter and hot sauce, but with the fried coating the dish was greasy. Cutting the butter way back solved that problem, but cutting back on the butter made the sauce slide off the nuggets in a scorching puddle. To solve this, we turned to cornstarch—just a few teaspoons yielded a thick, glazy sauce that coated the nuggets without undoing their crunch.

Serves 4 to 6

In step 3, the fried chicken pieces can be held in a 200-degree oven for 30 minutes before being tossed with the sauce. A relatively mild cayenne pepper-based hot sauce, like Frank’s, is essential; avoid hotter sauces like Tabasco. If desired, serve with our Creamy Blue Cheese Dressing.

Ingredients

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