When it comes to Buffalo Chicken Tenders, my mind can only conjure one word: Bugsy’s. This watering hole has been around for a quite a while now, being a memorable part my fresh-grad-slash-early-yuppie days when I had my first job as an advertising slave. It still serves as a meet-up spot for drinks with old chaps, and a great place to unwind after a long day of toiling behind the office desk.
So back to the main deal: their Buffalo Chicken Tenders. Honestly, these are probably the most commendable chicken tenders in town. For a little less than 200 bucks, you get a good serving of these spicy babies with a very generous portion of creamy bleu cheese dressing, which I slather like crazy because I don’t like fiery food (but these tenders are just too good to pass up on).
This is as close as we can get to the Bugsy’s version. We managed to capture the crunch and the heat of the chicken with paprika, while replicating the tangy aftertaste by using lemons. For the bleu cheese, we did our version of incorporating bleu cheese bits with some sour cream and a dash of salt. Paired with a nice, cold bottle of beer and you’ve just made it in time for a very happy hour.
Ingredients
- 500 g chicken thigh fillet with skin, slice into strips
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1 pc beaten egg
- 1 cup flour
- 1/2 cup cornstarch
- Oil for deep frying
- 1/4 cup melted butter
- 1/3 cup buffalo hot sauce (we used Frank's)
- Lemon wedges
Procedure
- Marinate chicken in paprika, salt and pepper for 30 minutes.
- Add in egg and mix well.
- Mix together flour and cornstarch.
- Dredge chicken in flour mixture.
- Deep fry in oil for 3-5 minutes or until golden brown and crispy.
- Drain in paper towel.
- Toss in melted butter and hot sauce.
- Arrange in plate.
- Squeeze lemon juice all over.
- Serve.
Comments
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Mikka Wee
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Ana
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Mikka Wee
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Mayenni
