Smith and Blessings: Crispy Buffalo Chicken Pasta

Wednesday, January 30, 2013

Crispy Buffalo Chicken Pasta

There are things in life that are just so wrong, they're right.

This just happens to be one of those things. Crispy, crunchy, spicy, creamy deliciousness to be matter of fact. To lessen the guilt of this wonderful taste explosion in your mouth, just watch your portions & eat a salad. (A salad solves everything in my opinion.)

You'll need:

•Boneless, skinless chicken breast halves, sliced thin (as many as you need to feed your family &/or guests.)

•Bread crumb mixture - Mine happens to be dried bread ends, cornflakes, seasoned salt, paprika, black pepper & parsley in a food processor. But anything will work.

•Flour mixture - Again, little of this (parsley, seasoned salt & black pepper) & a lot of that (flour).

•Egg wash (beaten eggs with a splash of water)

•Onion (reds are my fave)

•Margarine

•Frank's RedHot sauce

•Fettuccine

•Alfredo sauce

Thinly slice your onion. They don't have to be perfect, just thin.

Working in small batches, cover onions in flour mixture.

After shaking off as much excess flour as you can, dip in egg wash. Be sure you coat them well.

Then the breadcrumb mixture.

After frying for a minute or two (be sure to watch them), they'll look like this. Repeat with remaining onions & try not to eat too many before the meal is done.

Somewhere around here, start cooking your fettuccine noodles.

Using the same mixtures, move on to the chicken.

I had to make a bit more egg wash for the chicken, but no biggie.

You may need to add more things to your breadcrumb mixture depending on how much chicken you have. When that happens to me, I grab the nearest crackers I can find, put them in a Ziploc baggie & crush them with my rolling pin. Crisis diverted.

you want a good color on your crumbs. Don't worry if the chicken is cooked all the way or not at this point. I always throw mine in the oven until I'm ready for it or until it's cooked through.