Wednesday, November 23, 2011

Buffalo Chicken Strips with Blue Cheese Salad

Please excuse the terrible quality of the pictures. I don't know what happened. Well, technically, I do know: I was in a hurry because my show was going to be on t.v. But then the show was cancelled because of some music awards thing. Oh boy was I angry!!

Anyway, everyone absolutely loved this. Except me. I'm not a fan of blue cheese, even though I decided to try it, so the salad wasn't really mt thing. Also, I need to get a hot sauce that isn't Tabasco. But the chicken was crispy and perfect, so I'll try this again.

4 chicken breasts, each cut into four strips
2 large eggs
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoon salt
3/4 teaspoon pepper
vegetable oil for frying
2 tablespoons butter
3 tablespoons ketchup
1 tablespoon hot sauce
2 hearts of Romain lettuce, shredded
4 medium carrots, quartered lengthwise and cut into bit-size pieces
2 medium celery stalks, quartered lengthwise and cut into bite-size pieces
3 tablespoons reduced-fat sour cream
2 teaspoons light mayonnaise
2 teaspoons fresh water
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 cup crumbled blue cheese

you'll also need:
bowl for mixing salad
measuring cup for mixing dressing
shallow bowl
small mixing bowl
medium baking dish
large frying pan
plate lined with paper towels
metal tongs
small pot with lid
heatproof spoon

1. make the salad dressing by mixing together the sour cream, mayonnaise, water, lemon juice, a few dashes of hot sauce, and 1/4 teaspoon of salt. Fold in the blue cheese.
2. in a large bowl, toss together the lettuce, carrots and celery. Add the dressing when you're ready to serve. Until then, keep the dressing in the fridge and set the salad aside.
3. in the small pot, melt the butter. When it's melted, stir in the ketchup and tablespoon of hot sauce, making sure the sauce is well blended. Cover it and remove it from the heat. When you're ready to use it, reheat it and make sure it isn't separated.

4. in a shallow bowl, whisk together the eggs and 2 teaspoons of water (to help loosen them).
5. in a mixing bowl, combine the flour with 1 and 1/2 teaspoons salt and 3/4 teaspoons pepper, and mic well. Place 1/2 cup of the flour mixture into the baking dish, making sure it evenly covers the bottom.
6. dip each chicken strip into the bowl with the flour, shaking off the excess. Then dip it in the eggs, again shaking it. Coat it with the flour again, then place it in the floured baking dish. Do this until the dish is full, but don't pile the pieces on top of each other.
7. fill the frying pan with enough oil to shallow-fry the chicken. Heat it over medium-high to high heat, until it starts to shimmer and flour sizzles when placed in it. Put the battered chicken strips into the oil and cook for 5 minutes; do not crowd them. Flip them over with tongs and cook another 4 minutes, then remove them to drain on paper towels. While this is happening, batter the remaining chicken pieces so you can fry them too.
8. when all the chicken is fried, reheat the sauce, then coat them in it by putting them into the pot and tossing, one at a time.
9. toss the salad with the dressing, and serve with the chicken.

I got this recipe from the show Everyday Food.

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