At Heard Dat Kitchen in New Orleans, the proprietors call this sweet and spicy sauce “skeesh sauce,” a term they coined as a way to exclaim how good it is.
1/2 cup Buffalo sauce, homemade or one such as Frank’s RedHot2 cups all-purpose flour, plus more as needed1 1/2 pounds chicken breast tenderloins, trimmed of fat, patted dryMake the sauce: In a medium pot over high heat, combine the sugar, water, vinegar, onion and tomato. Stir to combine and bring to a boil, stirring occasionally, until it reduces to a jelly-like texture, 15 to 20 minutes. As it cooks down, stir more vigorously and frequently to prevent the mixture from sticking to the pan.
Working with a few pieces at a time, add the chicken to the flour, toss until coated, gently shake off excess and dip the chicken into the egg mixture, turning to coat well. Allow excess to drip off; then return the chicken to the flour for another coat. Place the battered chicken on a wire rack. Repeat with the remaining chicken.In a heavy-bottomed skillet over medium-high heat, add the remaining 1 cup of oil and heat until it reaches 350 degrees, about 3 minutes.
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