Baked Buffalo Chicken

Turn any piece of chicken into hot "wings!" I prefer using boneless breasts, but I have done this with an entire cut up chicken. Cut chicken into strips about 1" X 3-4", using bone in pieces is fine, but thighs should be cut into three pieces, breasts 4-5.

1 Cut up Fryer or 3 pounds of chicken - in strips
Oil
1/2 Cup Red Pepper Sauce
3/4 Cup milk
1 Cup Flour
1 tsp Garlic
1/2 tsp. ground Red Pepper
1/2 tsp. ground Turmeric
1/4 tsp. ground Mustard
1/4 tsp. ground Ginger
Salt & Pepper

3 Tablespoons melted butter
1/3 Cup Pepper Sauce
Water.

Place oil in iron skillet or (oven safe) about 1/2 inch deep with red pepper sauce and heat to medium high.

Milk in a bowl large enough to dip the chicken pieces.

In a sealable baggie combine
Flour, Garlic, crushed red pepper, turmeric, ground mustard, ground ginger, shake to mix.
Take full advantage of the sealing while coating the chicken, it makes clean up so much easier.

Dip chicken pieces in milk, then place them in bag, seal and shake (about 4 pieces at a time works well for me)
Brown in skillet, about 10 minutes on each side, do not fully cook. While chicken browns, wash out milk bowl to be used later.
Remove when browned if all chicken does not fit to cook simultaneously. Once all chicken is browned, set aside to drain on plate with paper towel.

In skillet, still on medium high heat, melt butter, add flour from baggie for roux. Add Pepper sauce and enough water to cook to
gravy consistency. I use the milk bowl washed out, then pour a little more than half the gravy into it while I place the chicken bback into the skillet. Pour gravy on top of chicken, cover and bake for 45 minutes @ 325°.