Rob's Spicy Sweet Buffalo Chicken Recipe - Allrecipes.com
Rob's Spicy Sweet Buffalo Chicken Recipe
  • READY IN 40 mins

Rob's Spicy Sweet Buffalo Chicken

Recipe by  

"Spicy yet slightly sweet chicken dish! Toss chicken in wing sauce and serve with blue cheese and celery."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Whisk together the flour, garlic powder, onion powder, paprika, black pepper, nutmeg, dried parsley, and chili powder in a bowl until thoroughly combined. Transfer half the flour mixture into another bowl. Beat eggs in a third bowl.
  2. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Dredge chicken pieces into flour mixture in the first bowl, then dip into beaten egg; finally dip each piece in flour mixture from the second bowl. Place 3 or 4 breaded chicken pieces at a time into the hot oil, and deep-fry until the chicken is golden brown, 5 to 8 minutes. An instant-read meat thermometer inserted into the center of a chicken piece should read 165 degrees F (75 degrees C).
  4. Stir the hot sauce with soy sauce in a saucepan over low heat; slowly stir the honey into the sauce, mixing until well combined. Stir butter into the sauce. Place the deep-fried chicken into a bowl, and toss with the sauce to serve.
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Footnotes

  • Cook's Note
  • For a hotter Buffalo sauce, add less butter.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2011

Tastes great as is or make it your own. I made this as written and all the flavors came through, nice and simple. Thanks for sharing this recipe!

 
Most Helpful Critical Review
Jul 06, 2014

To much breading. Tasted like soy sauce had to add more hot sauce.

 

12 Ratings

Oct 16, 2011

wow, this was great! My husband is a big fan of buffalo wings, but doesn't like how much "work" it is to get enough meat off the wings, so this sounded perfect for him. I only had 2 boneless skinless breasts (.88 lb) so I cut the recipe in half. I just barely had enough of the flour/spice mix to cover the meat, I think if I had had a full pound of chicken, I would have needed more. The sauce didn't look like enough, but turned out to be the exact right amount. It was the perfect combination of spicy and sweet for us, not too much of either. Even my two year old loved it! Thanks for the great recipe.

 
Oct 08, 2011

looks and sounds really good

 
Apr 16, 2012

This was really good. The recipe calls for chicken breast pieces cut into chunks, but I used bone-in wing pieces, only because that is what my husband likes. The sauce was very good and flavorful. Just enough kick to it, not overly hot with a touch of sweetness. I will make this again.

 
Aug 13, 2012

AMAZING! Added a little curry powder because my family particularly enjoys curry and I wanted a little more heat. My boyfriend thought I had brought this from a restaurant!

 
Jan 24, 2014

I followed the recipe just the way it's written at first. However when I tasted the sauce it just tasted like soy sauce to me so I added more hot sauce. Also after tossing the chicken in the sauce I threw it under the broiler for a bit and I think that made it way better. I will make this again but I will use my own fried chicken tender recipe. I wasn't big on the flavors used in this one. It wasn't bad I just like mine better. Also I will cut way down on the soy sauce next time and continue to broil the chicken for a few minutes after covered in sauce. All in all this tasted a lot more like teriyaki to me than buffalo flavor. Still good and worth making though.

 
Jul 26, 2014

Great mixture of seasonings. I don't measure my seasonings just go with what looks and feels right. I will definitely use this recipe again. Forgot to rate with first submission.

 

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Nutrition

  • Calories
  • 465 kcal
  • 23%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 690 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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