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Buffalo Chicken Wings
Ingredients:
24 chicken wings (about 4 pounds)
4 cups oil for deep frying
4 tablespoons butter
1 tablespoon white vinegar
2 to 5 tablespoons hot sauce, to taste
salt and pepper to tasteIn a large skillet or deep fryer, deep fry chicken wings in oil until done, about 10 minutes. Remove chicken and oil from skillet/fryer, drain oil and reserve chicken.
Melt butter/margarine in skillet, add vinegar and hot sauce. Season with salt and pepper to taste. Stir all together. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm
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<center><font size=4><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=4>
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雪 山 臭 狐 </blink></marquee></font color=green>Buffalo Chicken Fingers
Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites beaten with 1 tablespoon waterPreheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
Cut chicken into finger-sized pieces
In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
Shake the chicken pieces with the seasoned flour. Dip each floured chicken piece into the egg mixture, and roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
Bake for about 8 minutes. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken is tender.<hr>
<center><font size=4><font color=red>季常會永遠名譽會長 </font color=red> </center></font size=4>
<font color=green><marquee><blink>
雪 山 臭 狐 </blink></marquee></font color=green>
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