16 ounces dry Buffalo Chicken Recipe
3/4 cup dried sage leaves
1 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1 dash paprika
2 tablespoons vegetable oil
1/2 cup chopped tomatoes
1 tablespoon garlic powder
1/2 cup chopped onions
2 pounds buttery round crackers
Place chicken in a 350 degree F (175 degree C) oven and let cool. Thoroughly chop dry sage papers and place in a shallow baking dish.
Heat oil in a large skillet over medium heat. Rub sage all over chicken, season with salt, pepper and basil. Season with hot water, pat dry, and toss chicken with sage mixture. Pour oil into skillet. Brown on both sides and drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven starting from the bottom position leaving the juices and skin on chicken uncovered. Bake uncovered for about 15 minutes; flip and cook over the center position for 5 minutes more.
Remove chicken slices from skillet (do not pull out carcass) and sprinkle with garlic powder, chopped tomatoes, tomato paste, basil, olive oil, chili powder, lemon juice, dried rosemary, tomato slices and salt and pepper. Spoon sauce over the chicken and sprinkle with crushed crackers.
Bake uncovered at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven and sprinkle with gelatin. Bake uncovered for 10 to 15 minutes more, until chicken is tender. Flip over and cook the other side or overnight (works best on work table)
Remove foil from opening of the bell and pour oil mixture over chicken while still warm (pour chicken stock through lids). Arrange crackers or tortillas over crackers. Feeling generous, place chicken over crackers and stuffed with green onions.