Saturday, November 11, 2006

Fricken' chicken

I had thought I would bring you along slowly, building up a basis for playing with food before I started including recipes, but I was inspired because tonight I had to make Fricken' Chicken for my husband, and I thought what better way to illustrate how food becomes part of our family life (maybe too much!)

This recipe definitely had a nicer name when we saw it on a Food Network special before the Super Bowl. It is like a boneless buffalo wing only, if you can believe it, more habit-forming. I made it for my family and then
the nightmare began. For about the next 6 weeks every time I asked my husband what he wanted for dinner, he would say, "How about that buffalo chicken recipe?" (I then stopped asking!) After about the fifth (or fiftieth) time, I finally had had enough and answered, " I am not making that fricken' chicken again!" Thus the name. I am giving you a recipe that should feed 3 people, but I am telling you, you should be prepared to double or triple this recipe... And I apologize up front because I know a similar moment is coming for you!

Fricken' Chicken

5 boneless, skinless chicken thighs cut into 1-2 inch chunks (I use these because they are cheaper and more flavorful, but you could use breasts)
~2/3 cup of flour
1/2 tsp salt
1/2 tsp poultry seasoning
1/4 tsp paprika
2 cups canola oil

1/2 stick of butter
1 cup hot sauce (I use Texas Pete, but you can use whichever is your favorite)

Pour oil into saucepan or deep fry pan and heat till a bread cube sizzles with bubbles around. Mix flour with salt, herbs and spices, and put in a quart size ziploc bag and shake to mix. In batches, shake the chicken pieces in the seasoned flour and set on a plate (I use paper) until they are all done. In batches, fry the chicken pieces
until golden brown turning in the oil as necessary. Remove from oil and drain on paper towels. Meanwhile, melt the butter in the microwave and stir in hot sauce. Add the drained chicken pieces to the sauce. Set down on the table and get out of the way!!

I serve this with a simple wedge of iceberg lettuce with finely chopped tomato, blue cheese dressing and crumbled bacon. It is a nice alternative to the usual celery sticks.

1 comment:

Chung said...

colleen made this for me while back, and told me that it was your recipe, it was deeeelicious :) now i have the recipe from the source, one of these days i will try to recreate.