Buffalo Chicken Strips With Blue Cheese Dip Recipes

BUFFALO CHICKEN TENDERS WITH BLUE CHEESE DIP

Steps:

• Combine 1 Tbsp. hot sauce, vinegar, garlic powder, paprika, and cayenne (if desired) in a small bowl; mix well.
• Add chicken; toss to coat. Marinate, covered, in refrigerator for 30 minutes.
• Preheat oven to 375° F.
• Place chicken in a baking dish. Discard any remaining marinade. Bake for 12 to 15 minutes, or until chicken is no longer pink in the middle.
• While chicken is baking, combine yogurt and cheese in a small bowl; mix well. Set aside.
• Combine chicken and remaining 3 Tbsp. hot sauce in a large bowl; toss gently to blend.
• Serve chicken with dip and celery.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup and hot 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.

LOW FAT BUFFALO CHICKEN TENDERS W/ BLUE CHEESE DIP

Steps:

• Preheat oven to 375°F.
• Combine the hot sauce, paprika and ground pepper in a small bowl; brush on all surfaces of chicken.
• Place chicken in greased 11 x 7 inch baking pan.
• Cover; marinate in refrigerator for 30 minutes.
• Bake, uncovered, about 15 minutes or until chicken is no longer pink in the center.
• Combine blue cheese dressing, sour cream and blue cheese in small serving bowl.
• Serve chicken with dip and celery/carrot sticks.

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
• Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
• In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

BUFFALO CHICKEN AND BLUE CHEESE DIP

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

BOURBON-MARINATED BUFFALO CHICKEN STRIPS WITH MAYTAG BLUE DIP

Steps:

• Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
• Trim and discard any visible fat on the chicken thighs.
• Cut each lengthwise into 5-6 strips.
• Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
• Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
• Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
• Add the scallions, parsley and dill and process again briefly.
• Add the remaining cheese and process very briefly (the dip should be slightly chunky), remove from the food processor, and season to taste with salt, pepper, and cayenne.
• Wrap well and refrigerate up to four days.
• Make the sauce: In a small saucepan, whisk together all of the ingredients.
• Heat while whisking constantly until the mixture comes to a boil.
• The sauce should be smooth and slightly thickened.
• Remove from the heat and keep warm.
• Finish the dish: Heat the oven to 250 degrees.
• Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
• Heat the oil to 365 degrees or until the oil shimmers.
• Meanwhile, drain the chicken well and pat it dry on paper towel.
• s Season with the pepper, then dredge each piece in flour, shaking off any excess.
• Carefully fry the chicken in batches until golden brown, about 7 minutes.
• Remove from the oil and drain on paper towels while frying the remaining chicken.
• When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
• Spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
• Serve immediately with the dip and vegetables.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• 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.