I love buffalo chicken.
With bleu cheese.
I love it to a shameful degree. I more than love it: I lurve it; I luff it with two F's. But why is it always wings--the most impractical, messy, meatless part of the chicken? And what's with all the frying? Is that really necessary?
Well, here's my take on things. Note: David Squires, this is for you.
INGREDIENTS:
- 2 lb. boneless, skinless chicken thighs
- 1 1/2 cups bread crumbs
- 1 1/2 cups crushed-up corn flakes
- 4 eggs, beaten
- 1 1/4 cups Frank's Red Hot Wings sauce
- Preheat the oven to 450ยบ.
- Combine half the bread crumbs and half the corn flakes in a large bowl. Put the eggs in a separate bowl. Prepare a broiling pan.
- Coat the chicken thighs on both sides with egg, then coat in the bread crumb mixture, and then place on the broiler. When the breadcrumbs become soggy (after 2-3 thighs), start over with the second half of the mixture.
- Broil the chicken for 12 minutes on each side or until the juice is golden when the chicken is pricked with a fork.
- Immediately before serving, put the hot sauce in a shallow bowl or casserole. Coat each thigh on both sides; serve immediately.
2 comments:
Having just polished off a stack of these, I would like to commend Mr. Borenstein for an excellent recipe. I would also like to suggest barbecuing the chicken rather than broiling to give it some extra crackle.
Right on with the barbecue. I don't have a grill, alas, so I am forced to fall back on indoor methods. I'm glad you liked it!
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