Buffalo Chicken Strips With Blue Cheese Salad Recipes

BUFFALO CHICKEN SALAD

Steps:

• Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
• In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
• Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE 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 thigh lengthwise into 5 to 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 cider vinegar and process until the mixture has the consistency of creamy mayonnaise. Add the scallions, parsley, and dill and process again briefly. Add the remaining cheese, process very briefly (the dip should be slightly chunky), and remove from the food processor. Season to taste with salt, pepper, and cayenne. Wrap well and refrigerate for up to four days.
• Make the sauce: In a small saucepan, whisk together the hot sauce, melted butter, salt, and cornstarch mixture. 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 250ºF. Pour enough oil into a wok or deep, heavy pot to reach about 2 inches. Heat the oil to 365ºF or until the oil shimmers and the air 2 inches above the oil feels hot.
• Drain the chicken well and pat dry with paper towels. Season the chicken with the 1/2 tsp. pepper. Spread the flour in a wide, shallow container and dredge one-third of the thigh strips, shaking off any excess flour. Carefully put the strips one at a time in the hot oil. Fry until the strips are golden brown, about 7 minutes. Remove from the oil and drain on paper towels. Repeat this process until all the chicken has been fried.
• Put the fried chicken in a large bowl. Toss with the warm sauce and spread in a single layer on a baking sheet. Heat in the oven for about 5 minutes so the sauce is absorbed. Serve immediately with the dip, peppers, cucumber, and celery.

SKINNY BUFFALO CHICKEN STRIPS

Steps:

• Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.
• Season chicken with spices and toss to evenly coat the chicken.
• Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink.
• Set aside; repeat with remaining oil and chicken.
• Pour the hot sauce over the chicken tossing well.
• Serve with celery sticks and blue cheese dressing if desired.

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.

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

BLUE CHEESE SALAD

Steps:

• 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.

BUFFALO CHICKEN STRIPS II

Steps:

• To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
• To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
• Serve hot chicken with refrigerated dip mix.