Buffalo Chicken Strips With Blue Cheese Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Buffalo Chicken Strips
- 2 tablespoons butter
- 1 tablespoon white vinegar
- 3 tablespoons ketchup
- 2 tablespoons hot sauce
- 1⁄4 teaspoon cayenne pepper (optional, for those that like it HOT)
- 1⁄8 teaspoon garlic salt
- 1⁄2 teaspoon Worcestershire sauce
- 1 1⁄2 cups spooned and leveled all-purpose flour
- 2 large eggs
- 1 1⁄2 lbs skinless chicken breasts, cut into 16 equal-size strips
- 4 cups vegetable oil
-
Salad
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons light mayonnaise
- 2 teaspoons water
- 2 teaspoons fresh lemon juice
- 3 drops hot sauce
- coarse salt
- 1⁄4 cup crumbled blue cheese
- 1 romaine lettuce, cored and chopped
- 4 medium carrots, quartered lengthwise and cut into 1-inch pieces
- 2 medium celery, quartered lengthwise and cut into 1-inch pieces
directions
- In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
- Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
- Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.
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RECIPE SUBMITTED BY
Hello, Everyone!
My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it.
For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks.
My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry.
It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion.
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