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    Gifts for the Gourmand.

    Buffalo Chicken Clubs

    Everyone has heard about Buffalo Wings, some like them hot some not so much. I like the taste yet always seem to want more of those tiny chicken pieces. I took the time tested favorite and made them a tad more satisfying.

    You will need:

    • Chicken Legs &#151 3/serving
    • Flour &#151 enough to coat legs
    • Peanut Oil &#151 enough to have &#188″ coating in sauté pan
    • Frank’s Hot Sauce &#151 approximately &#188 cup
    • Unsalted Butter &#151 &#8531 cup

    This first step isn’t mandatory however it gives the chicken legs a nice appearance and reduces the mess left on your guests fingers so take the time here you won’t regret it.

    With a sharp knife “French” the legs. This is done by making a cut all around the bone of the leg starting at a point just below the meat. Cut all the way through the skin and fat down to the bone then scrape everything off the bone leaving a club like leg with bare bone below. There will be some sinew that might be hard to remove but don’t worry it is easily pulled off once the chicken is cooked.

    Lightly dredge chicken in flour patting off any excess. In a sauté pan large enough to hold all pieces cook until legs have a nice golden crust, remove from pan, place on an oven proof pan and finish cooking in oven at 350&#176 F. In the interim put butter in a sauce pan and cook just until all the butter is melted, do not let it brown. Add hot sauce whisking vigorously to combine and emulsify. Put chicken in a bowl large enough to hold all of the pieces, add hot sauce mixture and toss or stir until well coated. Serve immediately.

    Leg before frenching.

    Frenched Leg

    Leg after protein is pushed up the bone to form a club.

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