Buffalo Chicken Strips with Blue Cheese Salad
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.
Prep time: 45 Minutes
Total time: 45 Minutes
Yield: Serves 4
- 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
- 1/4 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.
- 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 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°. Repeat with remaining chicken.
- Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
- 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.
Tips/TechniquesNote: 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.