You can take the boy out of upstate but you can’t take the upstate out of the boy. If I was going to spend a substantial amount of time eating one food, it’d have to be something I really like and Buffalo wings, invented right up Rt 90 from here, are near the top of my list. The problem with this is that chicken skin is full of PUFA (it doesn’t have to, check out Firebrand Meats for details), which is a tragedy. In addition to be crunchy and delicious, chicken skin second only to pork skin as a source of available glycine, necessary for your anti-oxidant system. If the goal of my meal was to macro-dose Saturated fat, how does chicken play a role in that?
As I’ve said before, pancakes are the most absorbent starch. And what is battered fried chicken other than lean chicken wrapped in pancakes? When you fry them in suet, they soak it up like a sponge!
I use chicken tenders for the chicken and I cut them into small pieces to maximize surface area for the batter to adhere to. Kind of like popcorn shrimp. This allows me to eat the little pieces with a fork after I dunk them into the buffalo chicken sauce, which I make with Frank’s hot sauce and literally every type of dairy.
Here are the macro ratios I got for 10 Oz of cut up chicken tenders starting weight. I weighed the flour and starch before and after, the leftover batter in the bowl that didn’t stick and the weight of the oil before and after frying to get these numbers. The Buffalo wing dip adds a massive does of fat and calories with some protein, K2, B12 and calcium.
|Grams||Calories||% Of Calories|
- Fry pot filled with beef suet
- 10 Oz Chicken Tenders
- 5 Tbsp All-Purpose Flour
- 4 Tbsp Cornstarch
- 2 Tsp Baking Powder
- 1/2 Cup Water
- To taste Salt
- 2 Tsp Garlic Powder
- 1 Tsp Oregano
- Cut the chicken into bite sized pieces, removing the tendon if you're using tenders
- Mix the dry ingredients in a bowl. Add the water. It will probably be too dry. Add more water little by little until it's a smooth batter. Don't overstir it or gluten will start to develop and the batter will get chewy.
- Submerge the chicken in the batter.
- Heat you deep fryer oil up to 350.
- Add the pieces of chicken to the fat one by one. You can do this with two forks: one to stab the pieces and the other to dislodge the piece from the first fork.
- Do not overload the fryer. This will cook better in two small batches than one big one.
- When the temperature of the oil comes back to around 350, they're done! If you don't have a thermometer, just wait until they're golden brown.
Buffalo Chicken dip.
- Oven or toaster oven
- 4 Oz Cream Cheese
- 4 Oz Sour Cream
- 4 Oz Shredded Mozzerella
- 4 Oz Crumbly Blue Cheese
- 4 Oz Butter or SA Enhanced butter
- 8 Oz Frank's Red Hot Sauce
- Soften the cream cheese by mashing it and stirring in the sour cream. You can work it with a wooden spoon in a bowl, in a food processor or get right in there with your fingers until the texture is homogenous
- Add the mozzarella and crumby blue cheese and mix until everything is evenly distributed.
- Melt the butter in a skillet, whisk in the Frank's until you get a smooth hot sauce and it has come to a simmer.
- Fold the red sauce into the dry ingredients. Don't stir it completely together, leave streaks of sauce and streaks of cheese
- Put a thin layer into a low sided baking dish and bake it at 400 for 20 minutes.