Friday, 1 February 2013

Super Bowl Sunday #1 - Boneless Buffalo Chicken

Super Bowl Sunday is nearly upon us and for many, this means planning for the food as much as for the football.  If there's one thing America knows how to do, it's combine food with sporting events.  Many teams are arguably more famous for their food than for their sporting achievements and for fans, the big game is a great excuse to get together with friends and family to eat (and drink).  A lot.

It's easy to do the takeaway thing and order up a dozen wings and some pizza to go with the game.  With the excitement building for the main event though, it's good fun to encourage everyone to get involved and get cooking.  Variety is the key when it comes to a big crowd and a long night and so I hope some of these recipes might get you excited and encourage you to get cooking your very own super bowl feast.

Boneless Buffalo Chicken

Crispy, spicy, delicious finger food.

6 tablespoons plain flour
8 tablespoons breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried Italian herbs
Pinch of black pepper
1 egg
60ml/4fl oz semi-skimmed milk
1 large skinless, boneless chicken breast fillet (around 113g/4 oz weight)
Oil for deep frying
2 tablespoons hot pepper sauce (recommended brand: Frank’s Red Hot Sauce)
2 tablespoons butter

Spread the plain flour over a plate.  Set aside.

In a large bowl, combine the breadcrumbs, garlic powder, onion powder, dried Italian herbs and black pepper.  Set aside.

In a small bowl, combine the egg and milk and mix thoroughly.

Trim any excess fat from the chicken breast and cut into 5-6 long strips.  Keeping one hand dry, dip the chicken strips first into the plain flour, then into the egg and milk mixture, and finally into the seasoned breadcrumbs.

Heat the oil over a medium-high heat.  Carefully place the breaded chicken pieces into the oil and fry for 4-6 minutes, turning occasionally until the chicken is cooked through and the coating becomes crispy and golden.

Remove the chicken strips from the pan and drain off any excess oil.

At this stage, the chicken can be finished immediately with hot sauce, or allowed to cool and stored in the fridge for up to 48 hours.  If the chicken is allowed to cool, reheat it later in a preheated oven at 350F / 180C / Gas Mark 4 for 15-18 minutes or until fully reheated.





To finish the chicken, combine the hot pepper sauce and butter in a small pot.  Mix well over a low heat until piping hot.

Place the cooked chicken strips into a lidded container.  Add the hot pepper sauce / butter mixture.  Close the lid and shake the container well until all of the chicken pieces are fully coated in the hot sauce.

Serve the boneless buffalo chicken with coronation potatoes and coleslaw.




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