TZUTC: -0600   
   MSGID: 53412.fido_cooking@1:124/5016 2c2402a4   
   PID: Synchronet 3.20c-Linux master/23b26a232 Feb 24 2025 GCC 11.4.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chili's Boneless Buffalo Wings   
    Categories: Copycat, Wings   
         Yield: 2 Servings   
      
         1 c  All-purpose flour   
         2 ts Salt   
       1/2 ts Black pepper   
       1/4 ts Cayenne pepper   
       1/4 ts Paprika   
         1    Egg   
         1 c  Milk   
         2    Chicken breast fillets   
         4 c  Vegetable oil; up to 6 c   
       1/4 c  Crystal or Frank's Louisiana   
              - hot sauce   
         1 tb Margarine   
      
   MMMMM------------------------ON THE SIDE-----------------------------   
              Bleu cheese dressing;   
              - for dipping   
              Celery sticks   
      
     This clone of Chili's new menu items gives us the zesty flavor of   
     traditional Buffalo chicken wings without the bones or skin. That's   
     because these "wings" are actually nuggets sliced from chicken breast   
     fillets that are breaded and fried, then smothered with the same type   
     of spicy wing sauce used on typical wings. If you like Buffalo wings,   
     you'll love this recipe. Serve these babies up with some celery   
     sticks and bleu cheese dressing on the side for dipping. Now you can   
     actually eat Buffalo wings with a fork!   
      
     Combine flour, salt, peppers and paprika in a medium bowl.   
      
     In another small bowl, whisk together egg and milk.   
      
     Slice each chicken breast into 6 pieces. Preheat 4 to 6 cups of   
     vegetable oil in a deep fryer to 375?F.   
      
     One or two at a time, dip each piece of chicken into the egg mixture,   
     then into the breading blend; then repeat the process so that each   
     piece of chicken is double-coated.   
      
     When all chicken pieces have been breaded, arrange them on a plate and   
     chill for 15 minutes.   
      
     When the chicken is done resting, drop each piece into the hot oil   
     and fry for 5 to 6 minutes or until each piece is browned.   
      
     As chicken fries, combine the hot sauce and margarine in a small bowl.   
     Microwave sauce for 20 to 30 seconds or just until the margarine is   
     melted, then stir to combine. You can also use a small saucepan for   
     this step. Just combine the hot sauce and margarine in the saucepan   
     over low heat and stir until margarine is melted and ingredients are   
     blended.   
      
     When chicken pieces are done frying, remove them to a plate lined   
     with a couple paper towels.   
      
     Place the chicken pieces into a covered container such as a large jar   
     with a lid. Pour the sauce over the chicken in the container, cover,   
     and then shake gently until each piece of chicken is coated with   
     sauce. Pour the chicken onto a plate and serve the dish with bleu   
     cheese dressing and sliced celery on the side.   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426