Boneless Buffalo Chicken

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Appears in Cook's Country February/March 2009

To capture the crunch and fire of this habit-forming bar snack, we wrestle with tough chicken, soggy crusts, and scorching burn.

SERVES 4 to 6

TIME 55 minutes, plus 30 minutes marinating

Boneless Buffalo Chicken

WHY THIS RECIPE WORKS

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:...

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