Buffalo Chicken Sauce

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1.5 pounds
• All-purpose flour: 1 cup
• Salt and black pepper: to taste
• Vegetable oil, for frying: 1 cup

For the Buffalo Sauce: * Butter: 1/2 cup * Hot sauce (e.g., Frank's RedHot): 1/2 cup * White vinegar: 1/4 cup * Honey: 1/4 cup * Brown sugar: 1/4 cup * Cayenne pepper: 1/2 teaspoon * Garlic powder: 1/2 teaspoon

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Cut the chicken breasts into bite-sized pieces.
2. In a shallow bowl, combine the flour, salt, and pepper.
3. Dredge the chicken pieces in the flour mixture.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken pieces in batches until golden brown and cooked through.
6. In a separate saucepan, melt the butter over medium heat.
7. Whisk in the hot sauce, vinegar, honey, brown sugar, cayenne pepper, and garlic powder.
8. Bring to a simmer and cook until the sauce thickens slightly.
9. Add the fried chicken to the sauce and stir to coat.
10. Serve immediately with celery sticks and blue cheese dressing.

Nutritional Information:

Per Serving (1 cup)

• Calories: 450
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 600mg
• Carbohydrates: 30g
• Protein: 30g

Dish Characteristics:

• Savory and spicy
• Crispy and juicy chicken
• Tangy and flavorful sauce
• Perfect for game day or casual gatherings

User Comments:

• "This buffalo chicken sauce is amazing! The perfect balance of heat and flavor."
• "I love how easy it is to make. It's always a hit at parties."
• "The crispy chicken and tangy sauce are a match made in heaven."
• "I've tried many buffalo chicken sauces, but this one is by far the best."
• "I highly recommend this recipe for anyone who loves spicy and flavorful dishes."

Special Precautions and Tips:

• If you prefer a milder sauce, use less hot sauce.
• Adjust the cooking time depending on the thickness of the chicken pieces.
• For a crispy exterior, fry the chicken until golden brown.
• Serve the sauce immediately to prevent it from congealing.