Make no bones about it: Buffalo chicken breasts and homemade fries

The Roommate and I like to sometimes go to Wing Stop.  We love their boneless wing deals because there’s more meat and we don’t have to fight with the bones.  We love the spicy wings, the garlic parmesan, Hawaiian, teriyaki, hickory bbq…these are just really good.  However, they’re also costly, and it’s a few streets over, and sometimes, we want the food but not the inconvenience of putting on pants and bras to go get tasty chicken.

So a few weeks ago, I went searching the web, as you do, for the perfect buffalo wing recipe, knowing that I could adapt it easily for chicken breasts once I found it.  I scanned through several on random sites, and then I turned to my trusty friend Allrecipes dot com, and  lo and behold, after sifting through a couple of them, I found this beauty that was simple, straight forward, and easily, easily adaptable.  The actual recipe can be found here: Restaurant-style Chicken Wings, but I will be posting it here with my adaptations for chicken breasts.

Now, because this recipe is adaptable, I’m going to attempt my own versions  of the ever-tasty garlic parmesan, Hawaiian, teriyaki, and many other varieties that I think I can come up with (I’m envisioning some kind of spicy mango here that I’ll have to play around with to see what I can come up with).

As far as the accompanying homemade French fries, these are easy, quick, fairly mess-free, and they’re not fried.  Oh I’m sure you could stick them in a deep fryer in order to turn them into something a little more akin to what you’d get at a fast food restaurant, but I don’t have a deep fryer (and don’t intend to get one — that’s a lot of oil investment right there!), and I think these taste just as good this way.



2-6 potatoes (depending on how many people you’re cooking for)

2 tbsp vegetable oil

2-4 tbsp season salt (depending on how seasoned you want them!)

Peel the potatoes and wash them off.  Dry them as much as you can and then cut them into several slices.  These can be as thick or as thin as you want, but keep in mind that if they’re too thin, then when you cut them into the actual “fries” and put them in the oven, they could burn easier.  So once they’re sliced, cut each slice into the thickness of fries you want.  Once more, try to get as much of the moisture out of them so that the oil actually holds to them and so that they’ll cook better.  Put them into a bowl big enough to hold all of them.  Pour the vegetable oil over them and mix them around with your hands until they’re completely coated.  Add the season salt and stir around with a spoon until they’re all coated with as much of the seasoning as you want.  Place the fries onto a lightly greased cookie sheet (I use generic Pam for this), and spread them out.  If you need to add more season salt here because some aren’t as seasoned, go for it.  You can also use seasonings other than season salt, but this is what the Roommate and I prefer, especially with burgers or the Buffalo chicken.  Place the sheet into the oven that’s been heated to 425° and cook for 25-30 minutes (depending on your oven).

Potatoes Sliced potatoes Potatoes cut for fries

Potatoes cut and dried Potato fries tossed with veggie oil and season salt Potato fries ready to go into the oven


Either before you put these into the oven or while they’re cooking, prep your chicken breasts and Buffalo sauce.



1/2 cup all purpose flour (or a little more depending on how many breasts you’re coating)

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

2-3 chicken breasts, all fat removed; cut slightly and pounded out with a tenderizer so that they’re thinner and will cook more evenly (could also be cut into strips or nuggets)

2-3 tbsp oil for light pan frying

1/4 cup butter

1/4 – 1/3 cup Louisiana hot sauce

1 dash black pepper

1 dash garlic salt (or garlic powder)

In a shallow “bowl,” (I use my pasta bowls for this because they’re the perfect size for holding bread crumbs and flour and other breading for chicken or fish or cube steaks when I need to bread them) mix the flour, paprika, cayenne, and salt until everything is blended together.  Take the chicken breasts that you’ve already cut the fat from and ‘tenderized’ down until they’re thinner, and therefore easier to fry more evenly, and dredge them through the breading, then set aside on a plate.  If you cut the chicken into nuggets or strips, you probably won’t need to pound them out before hand.

Heat the oil in the frying pan on a medium-high heat, and when it’s hot enough, place the chicken breasts in.

Flour and spices for chicken Chicken lightly breaded Chicken frying in the pan


While the chicken is cooking, begin the sauce in another pan.  This will honestly take no time at all.  Place the butter into the pan on a medium-high heat, and while it starts to melt, add in the hot sauce, pepper, and garlic salt/powder.  Stir with either a spoon or whisk, and keep stirring until it’s all blended in together then set aside on a low heat.

Butter Hot sauce Buffalo sauce for chicken


Once the chicken is completely done, take it out of larger pan and set onto a plate with a couple of paper towels, which will absorb away the excess grease.  Pour the oil out of the pan into whatever container you keep oil in before throwing it away.  DO NOT POUR OIL DOWN YOUR SINK DRAIN BECAUSE IT WILL HARDEN AND CLOG YOUR DRAINS!  Turn off the heat on the stove completely, set the large pan back down and pour the sauce into the larger pan.  Take the chicken breasts and set them into the sauce in the pan, using tongs to turn them over and over until they’re completely coated in the sauce.  Take the fries out of the oven (as they should be done by this point.

Chicken cooked and draining off the oil Chicken in the sauce Potato fries cooked


Finally, plate this badass meal up and if you’re incline to, spoon some of the excess sauce onto the chicken.  Finally, eat the hell out of this.  If you want, you can put ranch dressing (or if it’s your preference for bleu cheese, go for it) into a small dish for dipping.  I suspect that if you want this spicier (as this seems to come out around the mild side of hot), then find a hotter hot sauce to use or add pepper flakes to the sauce.  Also, if you want to try the other flavors of sauces, I’m going to assume that it would work to melt the butter and salt and add whatever other sauces you want — find or make a Hawaiian marinade, add teriyaki sauce, bbq sauce, whatever — and just do the same process.  I think for the garlic parmesan, you would just have the butter melted with the salt, then coat the chicken breasts then liberally sprinkle the parmesan on them once you plate them up.

Buffalo chicken and fries


4 Comments Add yours

  1. Eve says:

    Trace it all looks so deli-OMNOMNOM!

    1. Thank you! It is soooooooooooooo good, and it’s so easy! I want to get some hamburger buns one of these times, toast them and have the spicy chicken as sandwiches.

  2. Katy says:

    This looks great! My old roommate and I used to go to Buffalo Wild Wings to eat pretty often… sounds like they have a bunch of similar flavors. If you figure out any super awesome sauces you can make, you should share those in a future post, too, though your suggestions sound pretty good for how to make them.

    1. I went to Buffalo Wild Wings in Corpus twice, I think, and it tasted good, but the prices were ridiculous. Wing Stop was much cheaper in comparison. And here, we have a Wing Stop but not the other. I imagine there’s at least one BWW in Austin, but usually when we go there, we’re trying more local, non-chain places. I love the spicy chicken, though, and the other flavors. I’m pretty sure they’d be easy enough to duplicate or even improve on. The spicy mango will take playing with since none of the other places have something like that. Garlic-parm will probably be the easiest.

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