Good Monday morning, everyone!
Well, I took the last of the antibiotics this morning, and am halfway through the steroid treatment. As far as the horrible cough goes, it’s getting better but I’m still really tired. The steroids aren’t helping, of course; they make me jittery and irritable when it’s already hard enough to “rest and take it easy.” But whatcha gonna do?
I’ll tell you what – you make this!
I had a package of boneless, skinless chicken breasts in the fridge that needed to be used and no idea what to do with them. I don’t know what possessed me to cut them into bite-sized pieces, fry them up and toss them in a traditional buffalo sauce, but I am glad I did – these were good, y’all. The Young One ate them with great enthusiasm, even if he wouldn’t touch the ranch dressing or watermelon salad (recipe for that tomorrow or Wednesday) I served with them. There were absolutely NO leftovers.
We ate this for dinner, but it would also make a great appetizer or party fare.
Note: While buffalo chicken “purists” insist the sauce be made with Frank’s Red Hot Pepper Sauce. any Louisiana-style hot sauce will do (in fact, I used Louisiana brand hot sauce). Louisiana hot sauce isn’t all that hot – at least not to this Texan’s palate; it’s really more sharp and vinegary. So how hot your sauce is depends on the amount of cayenne you use, if any.
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 cups tapioca flour
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon freshly-ground black pepper
- 2 – 3 cups palm oil shortening
- 1 tablespoon wheat-free tamari or soy sauce
- 1 tablespoon dry sherry
- 2 egg whites
- 1/2 cup ghee or butter
- 1/2 cup Louisiana hot sauce
- 1 1/2 tablespoon white vinegar
- 1/2 teaspoon garlic powder
- pinch of salt
- 1/8 teaspoon cayenne pepper (optional)
- In a large bowl, combine the marinade ingredients. Add the chicken, and stir to coat; cover and refrigerate for 30 minutes.
- Whisk together the sauce ingredients in a heavy, shallow skillet over low heat. Simmer, stirring occasionally, while frying the chicken.
- In a large bowl, stir together the 1 1/2 cups tapioca flour with the salt and pepper. Toss the marinated chicken in the tapioca mixture to coat; shake off any excess before frying.
- In a wok or large, deep skillet, melt the palm oil shortening over high heat to 350 F. Working in batches, fry the chicken cubes until golden brown outside and just cooked through inside, about 4 minutes per batch. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all of the chicken has been fried.
- Transfer the fried chicken to the pan with the buffalo sauce and toss to evenly coat the chicken. Remove to a plate with a slotted spoon, allowing any excess sauce to drain from the chicken.
- Serve immediately with ranch or bleu cheese dressing, carrot and celery sticks.
- Nutrition (per serving): 482 calories, 36.5g total fat, 116.2mg cholesterol, 1027.6mg sodium, 506mg potassium, 10.7g carbohydrates, <1g fiber, <1g sugar, 26.9g protein.