CRISPY BUFFALO CHICKEN SALAD AND SLAW
(I had in the freeze Tyson Buffalo Chicken - used that instead of doing below chicken, was spicy by good)
(I had in the freeze Tyson Buffalo Chicken - used that instead of doing below chicken, was spicy by good)
**update: the kids LOVE this chicken.
2 cups buttermilk
2 Tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken break halves, about 6 ounces each, cut into fingers
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs (can also add wheat germ, flaxseeds or both to mixture before frying)
2 cups buttermilk
2 Tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken break halves, about 6 ounces each, cut into fingers
1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs (can also add wheat germ, flaxseeds or both to mixture before frying)
1/2 cup vegetable oil
----------
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese (was too expensive too buy, so I bought a small packet (they had in the deli) and did 1/4 cup may and sour cream instead of 1/2 cup of each - worked out well because Scott doesn't like the blue cheese taste anyways)
----------
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese (was too expensive too buy, so I bought a small packet (they had in the deli) and did 1/4 cup may and sour cream instead of 1/2 cup of each - worked out well because Scott doesn't like the blue cheese taste anyways)
I have also done 1/4 cup mayo, 1/4 cup sour cream, 1/8 cup ranch and some dry ranch dressing mix. Yum!
---1/2 small heal green cabbage, shredded (4 cups)
3-4 large carrots, coarsely grated
2 celery ribs, thinly sliced
Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 mintues - 1 hour.
Meanwhile, prepare the slaw. Combine the mayo, sour cream and blue cheese in a processor blender until smooth. Season with the remaining half of the hot sauce and salt & pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup for serving (I didn't do this, since I made less of the dressing I just put all of it on - it was enough for us.)
Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.
Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6-8 mintues. Repeat with remaining oil and chicken.
3-4 large carrots, coarsely grated
2 celery ribs, thinly sliced
Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 mintues - 1 hour.
Meanwhile, prepare the slaw. Combine the mayo, sour cream and blue cheese in a processor blender until smooth. Season with the remaining half of the hot sauce and salt & pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup for serving (I didn't do this, since I made less of the dressing I just put all of it on - it was enough for us.)
Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.
Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6-8 mintues. Repeat with remaining oil and chicken.
