MAKES 4 SERVINGS
1 quart grape seed or corn oil 1 pound boneless, skinless chicken thighs Salt and ground black pepper 2 egg whites
1 pound boneless, skinless chicken thighs
Salt and ground black pepper
2 egg whites
3/4 cup whole-wheat flour
1/2 cup Tabasco Buffalo Style Hot Sauce 1 bunch celery, trimmed and cut into 4- to 5-inch lengths
1 bunch celery, trimmed and cut into 4- to 5-inch lengths
In a large, heavy pot over medium, heat the oil to 400 degrees. Use a thermometer to monitor the oil temperature.
Meanwhile, cut each chicken thigh into 4 to 5 even chunks. Season the chunks on all sides with salt and pepper, then arrange them on a microwave-safe plate. Microwave on high for 1 1/2 minutes. Flip the chicken pieces and move those on the outer edge of the plate to the center and vice versa.
Microwave on high again until the chunks are just cooked through, about another 1 1/2 to 2 minutes depending on your microwave. Let the chicken cool to room temperature.
While the chicken cools, in a medium bowl beat the egg whites until foamy, about 2 minutes. In a separate large bowl, mix the cornmeal and flour, then season with salt and pepper.
Submerge the cooked chicken pieces in the egg whites and toss to coat well, then move the chicken to the bowl with the cornmeal mix. Toss the chicken to coat well.
Working in about 4 batches, add the chicken pieces to the hot oil and fry for 12 seconds. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil. While still hot, place the chicken in a large bowl, add the buffalo sauce and toss to coat well.
Serve the chicken with celery and blue cheese dressing for dipping.
Nutrition facts per serving:
264 calories, 14 g fat, 2 g saturated fat, 75 mg cholesterol, 13 g carbohydrates, 27 g protein, 747 mg sodium, 3 g fiber