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Copy That! – Copycat Chili’s Boneless Buffalo Wings

I love Buffalo wings and get them often when we go out or make them myself around here when I get the craving for some but lately I have found that I have really liked the boneless Buffalo wings as well. They are nice pieces of white meat chicken with some great breading and that Buffalo wing sauce. It just seems like the perfect combination and I am more likely to have boneless white meat chicken around the house than I am to have chicken wings in the fridge or freezer, so it only made sense for me to try out a recipe and see how I would like it. I had just recently had some of Chili’s boneless Buffalo wings when we were there one night so that seemed like a good recipe to try to replicate as my first one out of the box. I easily found a copycat recipe at Todd Wilbur’s website Top Secret Recipes so I went about giving this one a try.

Copycat Chili’s Boneless Buffalo Wings

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

3 boneless, skinless chicken breasts

3-4 cups vegetable oil

1/4 cup hot sauce

1 tablespoon butter

Bleu cheese dressing, for dipping

Celery ribs, for dipping

Combine the all-purpose flour. salt, black pepper, cayenne pepper and paprika together in a medium bowl. In another medium bowl, whisk together the egg and the milk. Slice each chicken breast into 1/2-inch size chunks. Heat the vegetable oil in a deep fryer, Dutch oven or large cast-iron pan until the oil registers on a thermometer 375 degrees.

In batches, dip the chicken pieces into the egg mixture, allowing any excess to drip off, then dip the chicken into the flour mixture. Repeat the process of dipping the piece into the egg mixture and breading mixture to give the chicken piece a second coating. Continue this process until all of the chicken pieces have been coated well. When all the chicken pieces have been coated, arrange them on a plate and chill them in the refrigerator for 15 minutes.

When the chicken is done resting, drop each piece into the hot oil and fry the chicken for about 5 to 6 minutes or until each piece is browned. You may have to do this in batches so as not to crowd the pieces while they are cooking.

As the chicken fries, heat the hot sauce and the butter together in a small saucepan set over medium heat, stirring to combine the two well. When the chicken pieces are done frying, remove them to a plate lined with paper towels. Place the chicken pieces into a covered container such as a large jar with a lid or large plastic container with a lid (a large zipper-top storage bag will work for this as well). Pour the sauce over the chicken in the container, cover the container and then shake the container gently until each piece of chicken is coated with the sauce. Pour the chicken onto a platter and serve the chicken with the bleu cheese dressing and celery pieces on the side.

Granted it is a lot oil to use for frying but if you want to get that great crunchy coating it seems like your best option. I do have baked version that I plan to try to see if it comes out the same way, but I have to say the coating was pretty darn good on these and I really liked them. I left some without sauce because Sean and Michelle prefer them that way but I really enjoyed them and they make a great appetizer for any party or you could have them for a meal with some fries. it is definitely one I will try again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 26, 2015 in Appetizers, Cooking, Dinner, Poultry

 

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Hit the Spot With Spicy Sausage Lentil Soup

The weather is supposed to turn decidedly colder here in New York tomorrow and stay that way for at least the few days after that, meaning it creeps even closer to actually being winter here and makes the idea of soups and stews even more palatable than before. I have already been getting my arsenal of recipes ready to make soups and stews this winter and have a bunch i want to try, but I decided to start out with this particular recipe that I found mainly because I had a lot of Italian sausage in the freezer and a bag of lentils that I was trying to figure out what to do with. I came across this recipe from Todd Wilbur as a Top Secret recipe and a version of Carrabba’s spicy sausage lentil soup. I have never had this particular soup at Cararabba’s and I have only been to a Carrabba’s once in my life so I don’t know much about them, but this soup sounded pretty good and easy to make, so I gave it a shot. This recipe makes a large portion, and I’ll show the original recipe here, but I cut this recipe in half to make it for my family.

Spicy Sausage Lentil Soup

2 tablespoons olive oil

1 cup minced onion

3/4 cup grated and minced carrot

1 tablespoon minced garlic

1 pound uncooked hot Italian sausage

2 ounces diced ham

7 cups water

5 cups chicken broth

1 pound dry lentils

1 tomato, diced

2 tablespoons white wine vinegar

1 tablespoon minced fresh basil

1 tablespoon minced fresh parsley

2 bay leaves

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

In a Dutch oven or large saucepan, heat the olive oil over medium heat until the oil is shimmering. Add the onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are fragrant, about 3 minutes. Remove the Italian sausage from its casing and add it to the pan. Saute the sausage for about 8 minutes, stirring it often. Break up the sausage into bite-size bits as it cooks with a wooden spoon or spatula. Add the diced ham, stir to combine with the other ingredients in the pot and cook the mixture for an additional minute.

Add the water, chicken broth, lentils, tomato, white wine vinegar, basil, parsley, bay leaves, salt, pepper, thyme, oregano and red pepper flakes and stir to combine the ingredients. Bring the mixture to a boil, then reduce the heat and simmer the soup for about 1 hour, until the lentils are tender. Serve the soup in cups or bowls.

It’s a pretty basic recipe that gives you some great flavors. I love lentil soup on its own but adding the sausage to it added some great flavor and spice. You can use a ham steam for the ham or if you don’t have that I think deli ham would suffice or just leave out the ham altogether if you like. This makes a lot of soup, even after I cut the recipe in half for the three of us there was a lot leftover, which is okay with me because it makes a great lunch alternative for this time of year. It is simple with great chunks of sausage to go along with the lentils, vegetables and herbs and it gets a little kick from the hot sausage and the pepper flakes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 12, 2014 in Beans, Cooking, Dinner, One Pot Meals, Pork, Sausage, Soups & Stews

 

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