Quick Buffalo Chicken (inspired by Cooks Illustrated) (Serves 2-3)
3 Tb butter
1/2 cup hot sauce (Frank's is my favorite)
a few splashes to 1 tsp Tabasco sauce
1 Tb dark brown sugar
2 tsp cider vinegar
2 boneless skinless chicken breasts
peanut or vegetable oil for frying
1 tsp cayenne pepper
1 tsp ground black pepper
1 tsp table salt
3 Tb cornstarch
Melt butter in small saucepan over medium heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Bring to a boil, then lower to a simmer for 2-3 minutes. Remove from heat and set aside.
Heat 2 1/2 inches of oil in a Dutch oven or heavy-bottomed saucepan over medium-high heat to 360 degrees. While oil heats, whisk together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels cut into bite-size pieces (I like mine long and skinny). Place chicken in a bowl or ziplock bag with the spice mix and toss until well coated. Fry the chicken pieces in batches until golden and crisp, 8-10 minutes. With slotted spoon, transfer fried chicken to a papertowel covered plate. When all the chicken is fried, place it in a bowl, drizzle sauce over and toss to coat. Serve immediately, with ranch or blue cheese dressing. (Sauce can be refrigerated for a few days, and re-heated in the microwave. Just DON'T reheat it in a plastic or tupperware container, the sauce will destroy it!)