Thursday, February 19, 2009

Hot and sweet Chicken

Here's a New England twist on Buffalo chicken, and can be used as a meal or a snack food.

2 Tablespoons butter
2 Tablespoons Tabasco
1 Tablespoon Worcestershire sauce
2 tablespoons Maple syrup
1/2 cup flour
2 teaspoons cayenne
1 teaspoons sugar
1 to 2 pound boneless skinless chicken, cut into strips
1 cup vegetable oil
blue cheese or ranch dressing

  1. To make sauce, in a saucepan over medium heat, melt butter and whisk in Tabasco, Worcestershire, and maple syrup. Remove from heat and set aside.
  2. In bowl, combine flour, cayenne, and sugar until blended.
  3. Add chicken to flour and toss until coated.
  4. Add oil to a skillet and hear over medium high heat.
  5. When hot, fry chicken. Add chicken gradually, being sure to shake off excess flour.
  6. Fry chicken in a few batches, being sure they are cooked through.
  7. Remove strips and "dry" on paper towel lined plate.
  8. When finished, place all strips in a mixing bowls and drizzle sauce over them. Toss strips to coat.
  9. Serve on a platter and serve with choice or dressing and celery sticks.
  10. Place finished strips on

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