s TOM'S BUFFALO CHICKEN M80s ****
s 
|
s TOM'S BUFFALO CHICKEN M80s ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 12-15-2010 trying to replicate an appetizer we had at sole proprietor, this recipe is cheesecake factory's buffalo blasts, though soles were rolled so they looked like m80s, i used a whole chicken breast (both sides) microwaved and shredded, then mixed in a bowl with mexican cheese mix and franks (don't be stingy with the franks), then mixed and placed on wonton wraps, then rolled and the ends tucked under, which is sort of the look i was after (soles looked better)..1st batch i sprayed with olive oil cooking spray, 2nd i brushed with butter,.then i baked at 380 until they were browned, 20 to 25 minutes.....have to work on this some more to get them wrapped properly and then of course, i need a fuse!! Pack of wonton wrappers (large squares) one egg white 1 chicken breast Frank's Buffalo Style Hot Sauce (THIS IS THE EXACT SAME HOT SAUCE THEY USE!!!) grated cheese (I like to use a mexican mix) bread crumbs (both plain large crumbs and italian style) . Bake the chicken breast at 375 until done. Shred the breast (I only use the inside because it's the most tender). Lay out the wonton wrapper and lay chicken breast inside with cheese and drizzle hot sauce over it. I like to add a little garlic powder to mine. Moisten the edges of the wonton with water or egg white and fold it horizontally, pressing the edges closed. Use a pastry brush and brush egg white over the outside and cover with a mix of the italian and plain bread crumbs. Place them two at a time into a deep fryer at 375 until they're golden brown. Make sure to turn them. Place on a napkin or paper towel to drain excess oil off. Serve with celery sticks, extra hot sauce for dipping, and some blue cheese or ranch. The hot sauce Frank's buffalo style hot sauce is the best and is what they use. Servings: 4 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||