Monday, November 21, 2011

Boneless Buffalo Wings & French Fries

My mouth is just watering looking at the picture! One of my favorite appetizers at a well known food chain here in the good ol' US of A.  By no means is this a healthy meal, but we rented a movie and I wanted it to almost be like we went out on a date.  Deep frying is delicious but I definitely do it only on rare occasion.  Anyway, these really did taste just like from the restaurant, but was actually really cheap to make- it's just oil, chicken, potatoes, some egg and flour (and spices of course).

Traditionally, buffalo wing sauce is hot sauce and butter (or margarine) but look around at your local supermarket- I used Steve and Eds Buffalo Wing Sauce- which tastes perfect (and has like no calories or fat). 

Basically, this is Applebee's and McD's all rolled into one delicious finger food meal that you can do at home!  No special equipment is required- but having a mandoline makes life soooo much better.  You will also need a fry or candy thermometer- they cost like 3 bucks- invest in one, I use mine more often then I thought I would.  (I used a little fry basket too- if you don't have one just use a slotted spoon, no big deal)  I also have to note that this meal does need some prep work and depending on your frying vessel- might take a while.  Read through the recipe first to see what I mean.

Other things to know:

  • Oil: peanut would be ideal, because that's what they all use in those commercial deep fryers because of the neutral taste and high smoke point.  I used Canola.  You can use any light colored neutral flavored oil- you could use vegetable too- I would stay away from olive oils though.
  • Potatoes: there are so many different varieties of potatoes, which one do you use? A high starch potato is best (because that's what they use in restaurants) like a russet.  I cut my potatoes using a mandoline into uniform cuts on the smaller fry size.  It's important to make them as uniform as possible for even frying/cooking time.  Another point about potatoes is that after you cut them they begin to oxidize- i.e. turn brown- so have the pot of water ready so you can just cut and dump as you go.

French Fries

Ingredients: Potatoes, Oil, Salt

Soak: First things first, get a large bowl or pot and fill with cold water, then slice your potatoes (as many as you want- I used about 8 baseball sized potatoes in all with the skin on) and then put your potatoes in the water.  Make sure they are covered with the water.  Cover the pot and put in the fridge- let the potatoes soak for at least one hour.  This is helping wash away all the starch on the potatoes so they will fry correctly.  You really don't want to skip this step- this is how the professionals do it.

Prep: After the soaking drain and pat dry all the fries.  While they air dry a bit, get your frying station set up.  You will need a dutch oven or large sauce pan.  Fill it with oil but LEAVE AT LEAST THREE INCHES from the top of the pot, when stuff goes into the fryer it will bubble up and you DO NOT want a hot oil spill/fire.  Set your thermometer on the pot and turn the heat on high.  We are looking for 350-375 degrees F.

See how it bubbles up?
  Drying Area: You will also need to set up a drying area- I used a large sheet pan with a couple paper towels. 

First Fry: When the oil gets hot enough take a large handful and carefully add to the oil.  Stir so they aren't stuck together and fry for 5-6 minutes.  This is the first fry- they shouldn't look done.  Let them all cool and then we can start round two.  Important note: when you add food to the oil this is going to drop the temperature of the oil- do not add too much or the oil will get too cold, adjust your heat source accordingly to try and keep the oil around 350 degrees as much as you can. 

Second Fry: You will do the same thing but only fry them for about 2-3 minutes or until golden brown- don't let them get too brown- they will continue to brown and crisp after you pull them out of the oil.  When you pull them out put them on the drying area and sprinkle them with salt.

We do the double fry method because the first one is blanching and cooking the inside, then the second is to crisp up the outside without the fry becoming oil-logged and mushy.

Boneless Buffalo Wings


  • 2 boneless chicken breasts- diced into small bite sized pieces
  • 1 1/2 cup of flour
  • 2 eggs- mixed with a splash of milk
  • 1 tablespoon of paprika, garlic powder, salt and pepper
  • 1 tsp of cayenne pepper
  • Buffalo wing sauce (if you have to make your own- its 1/2 cup of hot sauce to 1/4 cup of butter)
  • same oil we used for the fries (I like to do the fries first because I feel they don't dirty the oil as much)

Now the chicken also needs time to set up- we do the double dredge plus let it rest in the fridge uncovered to set up.

  1. Cut the chicken into bite sized pieces
  2. Add the spices to the flour and combine in one bowl
  3. Beat the eggs with the milk in another bowl
  4. Dip the chicken in the egg, then the flour, then the egg, then the flour again.

  5. Put on a dish or plate and continue with the rest of the chicken
  6. When all done dredging put the plate in the fridge (away from everything else-it is still raw chicken) and let sit for at least 15 minutes
  7. Take out of the fridge and fry at 375 degrees F a couple at a time for 6-8 minutes or until crisp and golden brown
  8. Take out of the oil and let drain on paper towels
  9. Try and mix them with the buffalo sauce when still warm

Enjoy!!!! We sure did!!

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