- 1 c All-purpose flour
- 1 tbsp Cornstarch
- 1 tsp Salt
- 12 oz Beer (about one bottle)
- 2 lb boneless Chicken Breast, cut into cubes
For the Buffalo Sauce
- 1 c Butter
- 12 oz Cayenne Pepper sauce (about one bottle)
- 3 to 4 dashes Hot Sauce
- 3 to 4 dashes Worcestershire Sauce
1. Heat 3 to 4 inches of oil in a heavy pot over medium-high heat to at least 350 degrees. Also preheat your oven to 325 degrees.
2. Meanwhile, combine the flour, cornstarch, and salt in a medium bowl. Whisk in the beer, adding a little at a time until the batter is somewhat thin, but still thick enough to coat the chicken. (I found using around 3/4 of the beer made a better batter mixture but it's pretty much all up to you).
3. Add a few pieces of chicken to the batter and toss them around then lift them out of the batter with a wire mesh spatula and carefully lower them into the hot oil (any slotted spatula will work well as long as some of the oil can drain through).
4. Fry the chicken in batches until it's a deep golden brown, around 3 to 4 minutes. Remove to a paper towel-lined pan to drain.
5. To make the sauce, combine the butter, cayenne pepper sauce, hot sauce, and Worcestershire in a saucepan over medium heat. Melt it together, whisking to combine.
6. Transfer the chicken to a large bowl and pour on the sauce, toss the chicken to coat.
7. Transfer the coated chicken onto the pan and bake for 5 to 10 minutes to seal in the sauce. Serve them with toothpicks and ranch sauce and enjoy!!!!