Game Day Provisions 101: Hot Buffalo Fried Chicken

Game Day Entertaining & Tailgating Recipes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Tailgate Party Menus Cooking Baking Grilling & Smoking Tutorials Game Day Hostess TV Cooking Personality Birmingham Alabama Modern Southern Socials Southern Entertaining Southern Hostess Parties & FootballGame Day Entertaining

Starters

Hot Buffalo Fried Chicken

Tailgating socials are bound to offer a wide variety of foods & we always want to fill our plate with just a bit of everything that’s been prepared. Hot Buffalo Fried Chicken is the perfect game day snack as the petite size leaves room for all of the other flavors we crave. The seasonings mimic the spicy tastes of a traditional wing without the saucy mess to keep game day outfits looking their best. Expect a mildly hot flavor with tangy vinegar undertones filled with delightful crunch.

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickHot Buffalo Fried Chicken
makes 8 appetizer servings

The Basic Fundamentals

Cold fried chicken can be a wonderful tailgating addition if you want to tackle a little prep early. Fry up to a day ahead of time, cool 30 minutes, place in a zip-top plastic container & refrigerate. Before heading out the door to your tent location, simply grab the chicken & transport in your cooler. Place on a pretty platter when you arrive.

1 {12-oz} bottle hot sauce
1 cup whole milk
2 eggs
3 1/2 lbs chicken drumettes
2 cups all purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1/2 tsp table salt
Vegetable oil
Blue Cheese-Ranch Dipping Sauce
Celery & carrot sticks
Garnish: Freshly ground black pepper

Whisk together the hot sauce, the milk & the eggs in a large bowl. Add the chicken drumettes. Cover & refrigerate 4 to 24 hours. Remove the chicken from the hot sauce mixture, discarding hot sauce mixture. Stir together the flour & the next 4 ingredients in a medium bowl. Dredge the chicken in the flour mixture, shaking off the excess. Pour the oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven & heat to 350 degrees. Fry the chicken in 4 batches 7 to 8 minutes or until chicken registers 165 degrees. Drain on a wire rack over paper towels. Serve with Blue Cheese-Ranch Dipping Sauce, celery & carrot sticks. Garnish, if desired.

The Extra Point

The hot sauce may be omitted for a milder flavor. Adjust the recipe according to your personal tastes.

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buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlue Cheese-Ranch Dipping Sauce
makes about 2 1/4 cups

Run The Option

Substitute light mayonnaise in the dressing, if desired. 

2/3 cup mayonnaise
3/4 cup whole milk
1 {1-oz} package Ranch dressing mix
2 Tbsp chopped fresh chives or minced scallions
1/3 cup crumbled blue cheese

Whisk together the first 4 ingredients in a medium bowl until combined. Stir in the blue cheese. Cover & refrigerate 1 hour.

The Extra Point

Use this high flavored sauce as a salad dressing over mixed greens for a simple side dish for effortless weeknight meal solutions.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Set Up A Frying Station

Organization is key when frying large batches of food to serve guests when game day socials are in order. For additional pointers in regards to the subject, look to The Tailgaters Essential Frying Guide. In the meantime, arrange the lineup as follows.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 Set up a dredging station on your countertop or organize the food on half sheet pans on a small table if cooking outdoors. Line up the items in the order in which they will be used. Start to one side of the hot grease with the final item in the lineup being a wire rack covered in paper towels to drain the hot food. Have several pairs of tongs to use for different tasks. Use one pair to dredge raw foods & slip items into the hot oil. Use another pair of tongs to turn pieces while cooking or remove them from the grease. A spider or a large slotted spoon is a great tool for retrieving the food from the grease.

Sponsored By The Dairy Alliance

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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The Tune
“Chicken Shack” Amos Milburn

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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