Pan-Fried Buffalo Chicken

Fried Chicken with Rice, Covered in Buffalo Sauce
Photography by Adam Latz

This is the first Eating in Bed Guest Post ever!  The recipe is for a delicious pan fried buffalo chicken dish that’s on top of a bed of rice with sauteed vegetables.  So now, for the first time ever, enjoy a guest post!

 

FROM: Adam Latz and Steven Perkins

INGREDIENTS

  • 1/2 Cup Peas
  • 1/4 Cup Green Onion – Diced
  • 1/4 Cup White Onion – Diced
  • 1 Med Tomato – Chopped Rough
  • 3 Cloves Garlic – Minced
  • 2 Shallots – Chopped
  • 4 Baby Bell Peppers – Sliced
  • 1 Seeded Jalapeno – Sliced Lengthwise
  • 2 Large Bone in Skin On Chicken Breast Halves
    – you can pound out the breasts to help with marinade absorption and lowering the cook time
  • 1-1/2 Cup White Rice

SAUCE

  • 1/2 Cup Butter
  • 1/2 Cup Frank’s Hot Sauce

BREADING

  • 2 Large Eggs
  • 1/2 Cup Bread Crumbs

 

RECIPE

  1. Melt butter and add hot sauce
  2. Cool to room temperature
  3. Marinate chicken breasts in sauce for 30 minutes
  4. Heat a pot to medium high heat add 3 cups water
  5. Add 1 Tbsp Salt to water
  6. Bring to a boil
  7. Add rice
  8. Lower to a simmer
  9. Cover
  10. Cook 20-25 minutes stirring more frequently as the liquid dissolves
  11. In a medium sized pan over medium high heat, add 1 tbsp olive oil
  12. Saute the vegetables for 5-10 minutes, until they become translucent
  13. Add the vegetables to the rice
  14. Let chicken breasts come to room temperature
  15. Heat a medium pan to medium high heat
  16. Add vegetable oil until it is 1 inch deep
  17. In one bowl whisk together the eggs
  18. in another bowl add your bread crumbs with 1 tsp each salt & pepper
  19. Dredge the chicken in the egg
  20. Then in the bread crumbs
  21. Place chicken in hot oil skin side down
  22. Cook 4-7 minutes until skin is browned
  23. Flip, repeat until golden brown
  24. Do this until it reached an internal temperature of 175
  25. Set on baking rack to drip, let cool for 5 minutes
  26. Heat the Marinade to a boil for 1-2 minutes then simmer for 3 minutes
  27. Plate your rice, top it with chicken, top that with the buffalo sauce and garnish with cilantro or parsley!
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