Fireworks Buffalo Girl Chicken
A zingy coating and a finish of Hot and Sweet Drizzle over these oversized, fried incredibly crisp, crunchy chicken tenders make them outstanding. Fine flake sea or kosher salt is a key ingredient here. It is less salty than regular salt and a pure salt. If you cannot fine it, reduce salt 15-20 %. The best hot sauce for this recipe is Trappey's Red Devil Cayenne Sauce - it is salty, vinegary and just hot enough - it is a hot sauce even if you think you do not like hot sauce. Vist www.bgfoods.com. This is now a summer tradition at BetterBaking.com -this recipe is the hit of Canada Day or July 4th or any calendar day after that. It is just stupendous. The soda crackers in the coating is another secret here but the oversized white chicken tenders cook up fast and not greasy - making these kid and adult popular. I like serving them in tissue paper lined baskets, one per diner with sides of steak fries and homestyle coleslaw.
Chicken and Hot Sauce Brine
Special Seasoned Flour Coating Mix
Hot, Sweet and Sassy Drizzle Sauce
Canola Oil for Frying, about 5 cups, or as required
Make sure salt is fine, kosher or seas salt. It is available in the kosher section of most food markets or through food suppliers. If it is not available, reduce salt 20% (and use sea salt. Kosher salt is pure (no iodine aftertaste) and less salty than regular salt and is ideal in cooking and baking. Sea salt is also very good in this recipe.
Cut chicken into 4-5 inch lengths, about 1-1 ½ inches thick. Some pieces will be smaller (inner filet of chicken, etc).
In a large, non-reactive bowl, blend vinegar, hot sauce, salt, and sugar together and still to dissolve salt and sugar. Add in chicken pieces. Cover and refrigerate at least 4 hours and up to 12 – 6-8 hours is best.
For the Seasoned Flour Coating, first, whisk the eggs together in a large bowl. Set aside.
In a large (6-8 quart) bowl, blend all dry ingredients for Seasoned Flour Coating.
Drain chicken pieces (discard brine) and dip each first in flour, then in eggs, and then in flour again – as generously as you can. Lay each piece out on the parchment paper on the working surface. Repeat until all pieces are coated.
Place two 12 inch skillets on the range, and fill each 1/3 full with oil.
Heat to 375 F. Place a few pieces of the chicken back in the Seasoned Flour and re-coat them, shake off, and fry each, a few minutes each side, to golden brown.
Repeat (gently reflouring a few pieces at a time) and use tongs to remove browned pieces to baking sheets.
When all the chicken tenders are done, place in oven about 15 minutes until chicken tests done. (Oven finishes the cooking and shortens frying).
Serve in baskets, with carrot sticks, celery, Tropicana Mango, Grilled Onion and Vidalia Onion Salsa. I also suggest Cilantro Steamed Basmati Rice as a side dish or chili crusted Yukon Gold potato wedges.
Just before serving, drizzle some Hot, Sweet and Sassy Drizzle Sauce on the chicken, OR offer as a dipping sauce on the side.
For Hot Sweet and Sassy Drizzle:
Heat up ingredients to just simmering, about 3-4 minutes, on low, in a 2 quart saucepan. Remove from stove and offer as a dipping sauce or drizzle on chicken pieces.Serve chicken in individual baskets as a main dish.
Makes about 30-40 pieces, depending on size,
Serves 4-6, depending on if it is appetizer or main dish
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.