Fleur de Lis

Fleur de Lis

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Saturday, September 17, 2011

Buffalo Chicken "Fries"



Received a free preview issue of Cuisine at Home.  This recipe caught my eye because I love hot wings, hot wings sauce, hot sauce, you get the idea.  Sweet Harold is not a fan of Buffalo anything because, to him, the sauce is "twangy."  Oooooook.  To each his or her own.  He agreed to try this one because instead of using a traditional wing sauce, this is simply your favorite hot sauce (which for him is Louisana Hot Sauce) http://www.louisianapepper.com/, butter and honey. 

1/3 cup hot sauce
1/2 stick unsalted butter, melted
1 T. honey
1 lb. boneless, skinless chicken breast halves
  sliced length-wise into 1/2 inch wide strips, seasoned with salt and pepper
1/3 cup all-purpose flour
1/4 cup vegetable oil, divided

Preparation

Whisk together hot sauce, butter, and honey in a large bowl.


Cut chicken tenders into 1/2 inch strips.  Salt and pepper them.



Toss chicken strips with flour in a large, resealable plastic bag until coated; shake off excess flour.



Heat 2 T. oil in a large saute' pan over medium-high; add half the chicken strips, saute' until browned, about 2 minutes per side



Transfer to hot sauce mixture and toss to coat.  Repeat with remaining oil and chicken strips.  Place in a pretty serving dish and serve with celery sticks.



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