Boneless Buffalo Chicken

Name: Boneless Buffalo Chicken
Yield: Serves 4 to 6
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, cut into 1 1/2-inch chunks; 1/2 cup, buttermilk; 1 teaspoon, salt; 3/4 cup, hot sauce (see note); 1/4 cup, water; 1/4 teaspoon, sugar; 1 tablespoon, unsalted butter; 1 1/2 cups, cornstarch; 4 large, egg whites; 1/2 cup, all-purpose flour; 1/2 teaspoon, baking soda; 4 cups, vegetable oil for frying

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Appears in Cook's Country February/March 2009

Appetizers

Chicken

To capture the crunch and fire of this habit-forming bar snack, we wrestle with tough chicken, soggy crusts, and scorching burn.

SERVES4 to 6

TIME55 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

A fried chicken-style marinade of buttermilk and salt kept the delicate white meat in our Boneless Buffalo Chicken juicy and moist, and helped season it as well. For an extra crunchy coating, we turned to a technique we’ve used in the past:...

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