Kickin’ the ’cocks Boneless Buffalo Wings

{Disclaimer: I am aware this title is a bit on the edge. We are playing South Carolina this week and they’re the gamecocks. Come on, you know it’s funny. The twelve year old inside you is laughing right now.}

It’s Friday friends! It’s finally here. This week has been d.r.a.g.g.i.n.g. Why? Because the Kiwi’s parents are coming to town! We love having folks over, but we especially love it when those folks are our folks.

But before I run pick them up at the train station, I wanted to share a quick game day recipe for your tailgate this weekend. Last week was close, but my dawgs didn’t finish the drill. Hopefully they can make it happen this weekend, and hopefully I will be able to convince the crew that what they really want to do on their only Saturday night in Munich is watch an American football game.

Kickin’ the ’cocks Boneless Buffalo Wings

Kickin’ the ’cocks Boneless Buffalo Wings

The Chicken
2 chicken breasts
buttermilk

The Breading
3/4 cup almond meal
1/4 cup whole wheat bread crumbs
1 tbsp paprika
1/4 tsp chili flakes
salt and pepper

To Cook
1/2 cup canola oil {enough for there to be about 1cm of oil in your pan}
1 cup hot sauce {or for the lightweights, BBQ sauce}

Get started by slicing your chicken breasts into strips. Put the strips in a tupperware container and pour in the buttermilk until the chicken is just covered. Let the it soak in the buttermilk for at least an hour, but if possible, overnight is best.

When you’re ready to eat, start heating the oil in a frying pan on medium heat and preheat your oven to broil {or grill for the Kiwis}.

Mix together all of the breading ingredients in a shallow bowl. When the oil is hot, coat the chicken strips with the breading and pop them in the oil. Shallow fry for about 3-5 minutes on each side. When the breading is crispy, transfer the chicken to a paper towel and let some of that grease drain off. Discard the used cooking oil that’s still in the pan.

Grab a bowl and pour your hot sauce {or BBQ sauce} in it. One by one dip the chicken strips in the sauce and then return to the frying pan. Once all of your chicken is back in the pan, pop it in the oven for about 5-7 minutes. This will finish cooking the chicken and crisp that breading even more. Yum!

Serve it up with some blue cheese dipping sauce and dig in!

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