Buffalo Chicken Strips

2 T vegetable oil
2 T butter
1 pound skinless boneless chicken breasts, cut crosswise into 1/2-inch pieces
flour seasoned with salt and pepper (1/2 cup flour, 1 tsp kosher salt, 1/2 tsp coarse pepper)
6-8 T Franks hot sauce, or to taste

Heat the oil and butter in a large, nonstick skillet.
Dregde the chicken in flour mixture.
Cook the chicken over medium-high heat, until lightly browned on both sides and almost done, 2-3 minutes per side.
Add the hot pepper sauce to the pan, and stir to coat chicken.
Cook until sauce is thickened and chicken is done.

Serve with celery sticks and blue cheese dressing.


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