Love this although I didn't have wings, so I used 1/2-inch cut chicken breast meat. The breading and the flavor are fantastic. Don't skip the refrigeration step, it sets the breading on the chicken for a nice crispy touch.
Since my chicken was boneless, I prepared a Buffalo Chicken Salad on individual plates, covering each plate with Romaine and Arugula, then added the buffalo chicken strips, and I topped it off with crisp-fried flour tortilla strips, crisp bacon and homemade bleu cheese dressing. the dressing counters just a bit of the heat from the buffalo sauce. A complete meal in one. Thank you for this recipe.
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Love this although I didn't have wings, so I used 1/2-inch cut chicken breast meat. The...