Buffalo Chicken

• 1- 1/4 pound Chicken Tenders
• 1 cup Buttermilk
• 2- 1/2 teaspoons Cayenne Pepper, Divided
• 2 cups Flour
• 1- 1/2 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1- 1/2 ounce, fluid Tabasco Sauce
• 2 Tablespoons Butter
• Oil, For Frying

1. Rinse and dry the chicken and then cut them 1 1/2 cubes.
2. Stir the buttermilk and 1 1/2 teaspoon cayenne into a shallow bowl and soak the chicken in the buttermilk mixture for at least 30 minutes to an hour (8 hours max).
3. Mix together the flour, garlic powder, salt, pepper and remaining cayenne in an additional shallow bowl.
4. Heat about 3/4 oil in a skillet over medium-high heat until a drop of flour sizzles but doesnt smoke.
5. (Or use a deep fat fryer.)
6. Drain the chicken and then coat it in the flour mixture, the put it back into the buttermilk and coat it, and then another coat of the flour mixture.
7. Preheat oven to 350 degrees.
8. In batches, lightly drop the coated chicken pieces into the oil.
9. Once the chicken has turned a light golden brown (about 2-3 minutes) turn the chicken pieces and cook the other side until light golden brown.
10. Remove to a wire rack, allowing the excess oil to drain.
11. Heat the butter and Tabasco in a small saucepan over low heat.
12. Once all of the chicken is fried and drained, transfer the chicken to a large bowl and toss with the Tabasco mixture.
13. Transfer to a foil lined baking sheet and bake for 10 minutes.
14. This recipe makes hot buffalo chicken.
15. If you would rather have mild buffalo chicken, leave out the butter and Tabasco sauce.

chicken, buttermilk, cayenne pepper, flour, garlic, salt, pepper, tabasco sauce, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/buffalo-chicken/ (may not work)