I love a good Buffalo Wing, but having food sensitivities dampens dining out. So I've developed an easy, gluten free and tasty alternative.
Total Time: 45 minutes
Yield: 3 servings
Ingredients:
- 3 chicken breasts or 6 tenders, cut into chunks
- vegetable oil to fry at least 1/2" deep in your pan
- 1/3 cup corn starch
- 1/2 cup rice flour
- 1/2 tsp salt
- 1/4 cup butter or margarine
- 1/2 cup Frank's style Hot Sauce (any generic will work)
Steps:
- Cut chicken into chunks approx. 2 inches square.
- Mix rice flour, cornstarch and salt into either a bowl or bag to dredge chicken.
- Heat oil in a skillet on med high heat. Drop chicken pieces one at a time into the skillet, making sure they don't touch.
- In a sauce pan, mix hot sauce and butter over med heat till butter melts. Whisk to mix well.
- Finish cooking chicken pieces on all sides till nice and crispy. Drain.
- Put chicken in sauce pot and cover with sauce.
- Serve and enjoy!
Great served with the traditional celery and carrot sticks and a dipping sauce of Ranch Dressing if you like. Also great with some bread sticks.
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