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Boneless Buffalo Wings Recipe

   
 

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     Boneless Buffalo Wings

Category   Appetizers
Sub Category   None
Servings   4

Ingredients
3 tbsp hot sauce
3 tbsp white vinegar
2 lb boneless chicken tenders
6 tbsp flour
6 tbsp cornmeal
1/2 tsp cayenne pepper
2 tbsp canola oil
2 cups carrots
2 cups celery
 
1/2 cup ranch dressing
3 tbsp buttermilk

Instructions
Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
Remove the chicken from the marinade and roll in the flour mixture until evenly coated. Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery, and ranch


Originally Submitted
8/13/2013





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