This meal is a staple in our home.
When Derek and I were dating/engaged I was working incredibly hard to lose weight. (No, not bc of the wedding. Just bc I needed to!) Every Friday night at our school, the consession stand would have these amazing boneless hot wings. So every Friday I ate next to nothing so I could splurge on 2 hot wings and a 20oz Mountain Dew.
SO worth it.
I have yet to be as pleased with my own as I was with those.
Maybe it's because I didn't have to make those. I like to be served.
Anyway, here's the recipe. I have no idea how we got it.
WARNING: I don't measure anything in this recipe except the sauce. There will be a lot of "-ish"'s.
NOTE: Most of the pictures were taken after the cooking was done so they look nice and messy.
flour (3 cups-ish)
milk (couple cups)
cooking oil (enough to mostly cover chicken)
boneless, skinless chicken sliced into strips (1.5lb-ish)
1/2 cup Franks Red Hot
1. Heat oil over med-high heat. It's ready when you sprinkle a couple drops of water on it and it sizzles.
2. While you wait for the oil to heat, put flour in a wide bowl and milk in another wide bowl. (Sometimes I add salt and pepper and some cayenne pepper to the flour just for kicks. I'm really not sure if it makes a whole lot of a difference once you put the hot sauce on).
3. Use tongs to dip a strip of chicken into the milk, then into the flour, then into the milk, then into the flour. (It is important that you dip the chicken in each twice. It really affects the deliciousness).
4. Place flour-covered chicken into sizzling oil and cook. Flip eventually. Usually when it starts to float it is done. Cut one in half to be sure.
5. Repeat steps 3-4 for all the chicken strips until finished.
6. Melt the 1/3 cup of butter in a small bowl. Mix the 1/2 cup Franks Red Hot in the butter. Pour over chicken and toss til coated.
7. Serve with mashed potatoes and a veggie and a Mountain Dew. Ooo and be sure to drizzle left over sauce on your mashed potatoes.
8. Thank me later.
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