Red Meat Allergy Friendly Party-Style Buffalo Fritters
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Learn more →Ingredients
8 servings
For the fritters
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup buttermilk
- 1 large egg
- vegetable oil, for frying (about 4 cups)
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
- 1 tbsp white vinegar
- ½ tsp worcestershire sauce
- ¼ tsp garlic powder
For serving
- celery sticks, for serving
- blue cheese dressing or blue ranch dressing, for serving
Can be omittedblue cheese dressing
- sliced scallions, for serving (optional)
Instructions
- 1
Set a wire rack over a rimmed baking sheet and place it near the stove. Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches and heat over medium-high heat until it reaches 350°F (175°C) on an instant-read thermometer.
- 2
While the oil heats, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, salt, and black pepper in a large mixing bowl. Add the buttermilk and egg and stir until a thick, shaggy batter forms — it should cling to a spoon without running off.
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