Spicy Buffalo Style Chicken

6 Min.
15 Min.
4-6
Ingredients
2
pounds chicken wings or drummettes
2 pounds chicken wings or drummettes
4
eggs, beaten or 1 cup of milk (optional)
4 eggs, beaten or 1 cup of milk (optional)
cooking oil, enough to cover chicken as specified
cooking oil, enough to cover chicken as specified
1
(9-ounce) box Shore Lunch® Chicken Breading Mix, Spicy Buffalo Style
1 (9-ounce) box Shore Lunch® Chicken Breading Mix, Spicy Buffalo Style
“Louisiana” Brand Wing Sauce™, as desired (optional)
“Louisiana” Brand Wing Sauce™, as desired (optional)
Directions

For Pan Frying

  1. Rinse and pat dry chicken pieces.
  2. Pour oil into large skillet and preheat oil to 350°F. Use a thermometer to ensure that the oil reaches 350°F.
  3. Place breading mix into a large resealable plastic bag and eggs or milk into a shallow bowl.
  4. For best results, moisten chicken in egg or milk, then place in plastic bag and shake to coat.
  5. Carefully place chicken pieces in preheated oil. Oil should cover chicken pieces about halfway. Fry chicken pieces until done, about 8-15 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear. Cooking time will vary by size of pieces. Larger pieces will take longer to cook.
  6. Remove cooked chicken from oil and drain on paper towels.
  7. For a more authentic flavor, toss cooked chicken pieces in wing sauce and serve with carrot and celery sticks and Ranch dressing. Enjoy!

For Deep Frying

  1. Pour oil into a large Dutch oven or deep fryer to a depth that allows the chicken pieces to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375°F.
  2. Prepare chicken as directed above and fry until done, about 4-8 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear. Cooking time will vary by size of pieces. Bigger pieces will take longer to cook.
  3. Drain chicken on paper towels and toss in wing sauce.