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 | ingredients |
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2 tablespoons butter
3 tablespoons ketchup
1 to 2 tablespoons hot sauce
1 ½ cups all-purpose flour (spooned and leveled)
2 large eggs
1 ½ pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
4 cups vegetable oil
3 tablespoons reduced-fat sour cream
2 teaspoons light mayonnaise
2 teaspoons each water and fresh lemon juice
3 dashes hot sauce
course salt
¼ cup crumbled blue cheese
1 head romaine lettuce cored and chopped
4 medium carrots, quartered lengthwise and cut into 1-inch pieces
2 medium celery stalks, quartered lengthwise and cut into 1-inch pieces.
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Buffalo Chicken Strips With Blue Cheese Salad |
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Serves 4 | Prep time: 45 minutes | Total time: 45 minutes |
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Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.
Buffalo Chicken Strips
- 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 ½ teaspoons salt, and ¾ teaspoon pepper. Sprinkle ½ 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° on a deep-fry thermometer (a pinch of flour should si le 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°. Repeat with remaining chicken.
- Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
- Note: A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.
Blue Cheese Salad
- In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and ¼ teaspoon salt. Fold in blue cheese.
- Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.
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