This is a tried-and-true recipe that never fails to please. The secret is the second-run through the egg wash. It allows the breading to set up better. The result is a fantastically light, crunchy coating enhanced by the addition of corn starch which helps keep it from getting too dense, while locking in the juices. You can use a digital meat probe to test for doneness. The chicken should be golden-brown and read 165° F in the thickest part. If you trim the pieces as indicated, you will not have any issues. You’ll also get great results using wings — keep in mind they cook faster, so watch them carefully.
A note on the wing sauce — this is a favorite of mine from Buffalo, New York; the undisputed wing capitol of the United States. It is, however, by no means “suicidal.” It has plenty of heat and a lot of tang; the balance being just right for my taste. Try it. I think you’ll agree.
2 large boneless, skinless chicken breasts
1.5 quarts peanut oil
Original Anchor Bar Suicidal Buffalo Wing Sauce
~For the Egg Wash:
2 large eggs, beaten
1/2 – 3/4 cup buttermilk
2 tbs. fresh-squeezed lemon juice
~For the Seasoned Flour Dredge:
3/4 cup white flour
1/4 cup corn starch
1 tsp. garlic granules
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. smoked Spanish paprika
1/2 tsp. ground ancho chili powder
1/4 tsp. ground cayenne pepper
~For the Breading:
equal parts plain, unseasoned bread crumbs and Japanese Panko bread crumbs
~For the Sides:
Buffalo Bleu Cheese Dressing
Thinly sliced scallion as a garnish
4-inch celery stalk planks
Using a large cutting board, lay out the chicken breasts and cover with a double-folded piece of plastic wrap. Pound flat with a meat mallet. This ensures even cooking with no underdone spots in the middle.
Cut the chicken into 1″ strips against the grain to ensure they are tender. Then trim the strips so they are about 3 to 4″ in length.
Prepare the egg wash mixture by whisking the eggs in a wide, shallow bowl. Add the buttermilk and lemon juice. Whisk again. Add the chicken pieces. Coat well and set aside for at least 20 minutes.
Prepare the flour dredge ingredients in a separate bowl and mix well. Prepare the breading mixture in another bowl.
Preheat 1.5 quarts of peanut oil in a heavy cast-iron 4-quart chicken fryer until the temperature reaches 375° F.
Using a tongs, remove the chicken pieces from the egg wash and dredge in the flour mixture until evenly coated. Shake off the excess flour and set them aside on another plate while you work. Then quickly dip the tenders back in the egg wash and roll in the breading.
Working in batches of 3 or 4 tenders, carefully dip them into the hot peanut oil. A Chinese spider-strainer works great for this. Cook for no more than two minutes per batch, turning once at one minute until golden-brown. Remove and set aside on paper towel.
Place the tenders in a large mixing bowl and add the wing sauce to taste. Carefully toss until evenly coated.
Serve with the Buffalo Bleu Cheese Dressing and celery planks.
Garnish with the green scallion, sprinkled over the top.
Serves 4 comfortably.
Each breast will yield about eight tenders.
Note: Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.