"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Buffalo Chicken Strips Recipe

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This recipe for Buffalo Chicken Strips, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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2 1/2 lbs boneless chicken breasts cut into strips
2 cups Franks Red Hot Sauce (Favorite Wing Sauce of choice)
1 1/2 cups butter
2 cups flour
1 Tbsp pepper
1 tsp salt
1 tsp paprika (optional)
4 eggs

Cut Chicken breasts into thirds. Make sure the chicken is well thawed.
Crack the eggs into a bowl and mix them to an even consistency. Soak the chicken pieces in the eggs for about ten minutes.
Put the pepper, flour, salt, and paprika in a 1 gallon zip lock bag and mix them together. then put all the chicken into the bag. close the bag blowing as much air into the bag as possible. Shake the bag until all the chicken is coated. Pour into a bowl.
Pour about a half inch of oil into a frying pan letting it sit until it's nice and hot. (med high) With tongs, place four or five pieces of chicken into the oil at a time, browning each side. (4 minutes per side) After each piece is finished frying, set aside on paper towels to cool and the excess oil can be absorbed.
In a medium sized saucepan, melt the butter. When the butter is melted, pour in the wing sauce.
Take all the fried chicken and place in a 9x11' Baking pan, arranging them side by side. Pour the butter/hot sauce mixture over the chicken and cover with foil. Bake at 350 for about 45-60 minutes (depending on how tender you want the chicken)

Serve with dipping sauces, or over a salad.




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