Someday I’ll research my own homemade buffalo sauce recipe. Until that day I’ll stick with Frank’s Red Hot Buffalo Sauce. It’s pretty delicious. Boneless buffalo chicken strips are super easy to make — you don’t need much in the way of ingredients. Serve these with blue cheese or ranch dressing or nosh on them sans a creamy dressing and enjoy the pure taste of buffalo sauce.
- skinless boneless chicken breasts or strips
- 1 egg (preferably organic), beaten
- breadcrumbs (homemade or store-bought)
- garlic powder
- red chili flakes
- Canola oil
- Frank’s Red Hot Buffalo Sauce
- If you don’t buy skinless boneless chicken strips, cut your skinless boneless chicken breasts into strips. Preheat canola oil in a shallow pan or pot over medium heat. (Medium high if you want your breading to come out darker.)
- Stir bread crumbs, garlic powder and red chili flakes (season to taste) in a deep narrow bowl.
- Dip chicken strips in egg and coat with egg (I find organic egg yolks seem to cover the meat better than non-organic).
- Dip egg-coated strips into bread crumb mixture.
- Place in pan or pot and fry 2 to 3 minutes per side. Cook in batches and dry on a paper towel covered plate to soak up the grease.
- Place slightly cooled chicken strips in a Ziploc bag. Add enough buffalo sauce to coat. Shake the bag to coat the chicken strips. Serve with your favorite dipping sauce.
There are few things I miss about Arizona. Namely Kiki and Colton and the spattering of friends I made in the Gilbert/Chandler area for the two milliseconds that I lived there. Another one of the things that I miss about Arizona is Fresh ‘n Easy. When I asked Sis if they have Fresh ‘n Easy’s here in Portland, she gave me a look like she’s never even heard of the store. Sigh. Instead I’ve been shopping at Winco — a discount grocery store where you can buy a lot of dried goods in bulk from bins. Perhaps not entirely unrelated: I bought approximately a dozen skinless boneless chicken strips at Winco for about $6.