Boneless Buffalo Chicken Recipe and Blue Cheese Dressing Recipe

by Kimberly on December 31, 2012

Recipes for Boneless Buffalo Chicken Wings and Blue Cheese Dressing

Boneless Buffalo Chicken Recipe and Blue Cheese Dressing Recipe

I have a BIG Football fanatic in my house.  Sunday afternoons and evenings are spent watching lots of fun football games!   Today I treated my husband to some Homemade Boneless Buffalo Chicken and a delicious Blue Cheese Dressing that I also made from scratch.  My husband, Joe, is pretty picky about how his chicken is cooked, and no matter where we go for wings, they are never quite ‘done’ enough for him, and you can never seem to find really good chunky blue cheese dressing anywhere.  So, I decided to search through my recipe books and see what I could find.  I found this recipe in ‘The Best of America’s Test Kitchen’ Magazine 2010 issue.  This magazine is created by top chef’s across the country, who figure out a way to make their amazing dishes at home without all of the fancy equipment they have. So, I decided whip my hubby and the kids up a batch of Boneless Buffalo Chicken Wings and it was a HUGE hit!  They loved the wings and the dressing!

With the playoffs approaching, I thought this would be a great recipe to share with you all!

Boneless Buffalo Chicken Recipe and Blue Cheese Dressing Recipe
Cuisine: American
Serves: 4 to 6

  • 4 Boneless Skinless Chicken Breasts cut into 1½ inch chunks (about 1½ lbs)
  • ½ cup of Buttermilk
  • ¾ cup Frank’s hot wings Buffalo Sauce
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 tablespoon unsalted butter
  • 1½ cups cornstarch
  • 4 large egg whites
  • ½ cup unbleached all-purpose flour
  • ½ teaspoon baking soda
  • 4 cups vegetable oil
  • ¾ cup of High Quality Blue Cheese (I found a great block of Blue Cheese in the Deli Dept at my local Grocery store)
  • ¾ cup Mayonnaise
  • 6 tablespoons sour cream
  • 1½ tablespoons cider vinegar
  • ¼ teaspoon pepper
  • ⅛ teaspoon garlic powder

  1. Combine the Buttermilk and salt in a large Zipper-locked Bag and add the Chicken. Refrigerated for 30 minutes (up to 2 hours)
  2. Combine hot sauce, sugar, butter, water, and 2 teaspoons of the cornstarch in a saucepan. Whisk over medium heat until it thickens (about 5 minutes)
  3. In a separate mixing bowl, combine the flour, baking soda, remaiing cornstarch and 6 tablesppons of the hot-sauce mixture and stir until the mixture looks like a course meal.
  4. In a shallow (separate dish), whisk the egg whites until they are foamy
  5. Remove the Chicken from the marinade and pat dry with paper towels
  6. Coat half of the chicken with the egg whites, then dredge in the cornstarch mixture, transfer the chicken to a plate and repeat with the remaning chicken.
  7. Heat the oil in a Dutch oven (or deep saute pan) to 350 (I don’t have a thermometer, so I heated it on medium high heat. You want to be careful with this step….SEE NOTE BELOW
  8. Fry half of the chicken until golden brown (about 4- 5minutes) turning half each piece halfway through cooking
  9. Transfer the cooked chicken to a paper towel lined plate
  10. Return the oil to the correct temperature and repeat with remaining chicken
  11. Warm the remaining hot-sauce mixture in a large bowl and toss to coat
  1. Combine all of the ingredients in a food processor and process until smooth (or chunky if you like to have some chunks of blue cheese) Scrape down the sides of the processor if needed while blending.
  2. Serve
  3. (the dressing can be refrigerated for up to 1 week in an airtight container)

NOTES ON OIL TEMPERATURE: Be careful with this step…too hot and it will burn very quickly, too cool and the breading will fall off. Test a few pieces first to make sure you have the temp right. It should sizzle good as soon as you place the chicken in.

NOTES ON CHICKEN: I double this recipe when I make it for my family. I keep the chicken that I have cooked up in a cake pan in the oven at 200 Degrees while I cook the remainder of the chicken, then toss with sauce.

Recipe Credit:


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