sheplovr
12-23-2007, 02:17 PM
This is used alot for summer cook outs, but also good now entertaining for many, double size as it is only for about 4 servings. Once made you will know how much for size of settings your having. Good clean ups if you use paper plates also: I also add more chicken than called for as makes it better!!
Description: This is a boneless variation of the popular Buffalo chicken wings served in Buffalo, New York. The original is an American favorite, fried spicy chicken wings in hot buttery sauce, served with blue cheese dipping sauce and celery stalks.
Serving size: 4
Preparation time: about 45 minutes or less
http://www.goodcooking.com/wpe11.gif
Amount/Measure/Ingredient:
Slaw:
1 quart celery, washed and sliced very thin
1 cup coleslaw (make your own or store bought)
1 cup quart blue cheese dressing
2 tbsp. cilantro, chopped
2 tsp. salt
1/4 tsp. pepper, ground
Sauce:
1/4 cup sugar
1/4 cup white vinegar
2 tbsp. paprika
2 tbsp. Tabasco Sauce
1 tsp. salt
Chicken:
1 1/4 pounds boneless and skinless chicken breast, cut in 3/4 inch chunks
1 cup flour
1 tsp. salt
1 cup canola oil
Garnish:
12 ounces corn relish (store bought corn relish)
4 scallions, cut to make scallion brushes
A picture of Moran's Corn Relish
A recipe for Spicy Corn Relish
http://www.goodcooking.com/wpe12.gif
Preparation:
Mix celery, coleslaw, blue cheese dressing, salt and pepper and cilantro to make a slaw and refrigerate.
Cook the sugar, vinegar, paprika, Tabasco and salt until the sugar is dissolved then turn it off. Cut the chicken and dip in flour seasoned with salt. Fry until golden in a large frying pan on medium-high heat, about 6 minutes total. Turn the chicken when it is browned, then drain 1/2 of the oil, add the hot sauce, stir to coat and then turn it off and spread the chicken out onto a baking pan to cool to room temperature.
To plate spread a ring of corn relish around the outer edge of the plate to the rim, fill the center with slaw, leaving a center well. Place 5 ounces of cooked Buffalo chicken in the center well, mounding the pieces. Garnish the chicken pieces with a scallion brush that appears to be growing out of the center of the chicken.
Suggestion: Serve chicken at room temperature.
Description: This is a boneless variation of the popular Buffalo chicken wings served in Buffalo, New York. The original is an American favorite, fried spicy chicken wings in hot buttery sauce, served with blue cheese dipping sauce and celery stalks.
Serving size: 4
Preparation time: about 45 minutes or less
http://www.goodcooking.com/wpe11.gif
Amount/Measure/Ingredient:
Slaw:
1 quart celery, washed and sliced very thin
1 cup coleslaw (make your own or store bought)
1 cup quart blue cheese dressing
2 tbsp. cilantro, chopped
2 tsp. salt
1/4 tsp. pepper, ground
Sauce:
1/4 cup sugar
1/4 cup white vinegar
2 tbsp. paprika
2 tbsp. Tabasco Sauce
1 tsp. salt
Chicken:
1 1/4 pounds boneless and skinless chicken breast, cut in 3/4 inch chunks
1 cup flour
1 tsp. salt
1 cup canola oil
Garnish:
12 ounces corn relish (store bought corn relish)
4 scallions, cut to make scallion brushes
A picture of Moran's Corn Relish
A recipe for Spicy Corn Relish
http://www.goodcooking.com/wpe12.gif
Preparation:
Mix celery, coleslaw, blue cheese dressing, salt and pepper and cilantro to make a slaw and refrigerate.
Cook the sugar, vinegar, paprika, Tabasco and salt until the sugar is dissolved then turn it off. Cut the chicken and dip in flour seasoned with salt. Fry until golden in a large frying pan on medium-high heat, about 6 minutes total. Turn the chicken when it is browned, then drain 1/2 of the oil, add the hot sauce, stir to coat and then turn it off and spread the chicken out onto a baking pan to cool to room temperature.
To plate spread a ring of corn relish around the outer edge of the plate to the rim, fill the center with slaw, leaving a center well. Place 5 ounces of cooked Buffalo chicken in the center well, mounding the pieces. Garnish the chicken pieces with a scallion brush that appears to be growing out of the center of the chicken.
Suggestion: Serve chicken at room temperature.