Buffalo Chicken Tenders With Blue Cheese Coleslaw Recipes

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Buffalo Chicken Sandwich with Blue Cheese Slaw image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 (10-ounce) package cole slaw mix
Kosher salt
Freshly cracked black pepper
Canola oil, to fry
1/2 cup buffalo hot sauce, store-bought
4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons smoked paprika, plus more for seasoning
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup self-rising flour
1 egg
1 1/4 cups buttermilk
2 tablespoons hot sauce
4 soft club rolls, split and toasted

Steps:

In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.

Provided by Marge Perry

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup low-fat buttermilk
1/3 cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
1 1/2 cups pre shredded carrots
1 1/2 cups celery matchsticks (from about 3 stalks)
1/3 cup hot sauce, such as Frank's Red Hot
2 tablespoons unsalted butter
8 bone-in chicken thighs (about 2 pounds), skin removed

Steps:

Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.

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