INSTAGRAM

Buffalo Chicken with Blue Cheese and Carrot and Celery Salad

Prep Time

25 mins

Cook Time

15 mins

Serves

3-4

Ingredients

  •  1 lb of boneless skinless chicken breast, sliced lengthwise
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1.5 cups buttermilk
  • 2 cups avocado oil for frying
  • 1/4 cup salted butter
  • 1/2 cup hot sauce
  • 3 ounces good quality blue cheese, crumbled
  • 2 tablespoons chives, chopped
  • 2 large carrots, diced
  • 3 celery stalks with leaves, diced
  • 1/2 cup chopped sungold cherry tomatoes
  • 2 tablespoons banana peppers, chopped
  • 2 teaspoons juice from banana pepper jar
  • 2 tablespoons avocado oil
  • 1 teaspoon honey
  • salt and pepper to taste

Steps

1

Submerge chicken in buttermilk for 1 hour or up to overnight. Remove from the refrigerator for 30 mins prior to frying to come to room temperature.

2

Prepare the dredge for the chicken by combining flour, 1 tsp salt, paprika, granulated garlic, and garlic powder on a plate and stir to fully combine. Line a sheet tray with foil and top with a cooling rack to place the chicken on after frying.

3

Prepare the vinaigrette by combining chopped banana peppers, banana pepper juice, 2 tablespoons avocado oil, honey and season lightly with salt and pepper.

4

To a large bowl, add chopped carrots, celery, celery leaves and tomatoes and dress with vinaigrette. Stir to coat.

5

Heat the 2 cups of avocado oil on medium high heat. Preheat the oven to 350 F. Coat the chicken breast pieces in the flour mixture and start frying in batches. Remove to the sheet try after frying.

6

Once all of the pieces of chicken are golden brown insert a continuous read thermometer into the thickest piece. If it reads 165 it is cooked through, if not place in the oven until it reaches temperature.   

6

Melt butter and mix with hot sauce in a large bowl. Whisk together until fully combined and toss the chicken in to the sauce. Plate each portion of chicken and top with salad, crumbled blue cheese and chopped chives.

Tailgate or dinner party ready!

Alright guys! Football season is finally here. Whether you are a die hard or could hardly care, I bet one thing we can all agree on is that we’re here for the food! And maybe *a couple* of beers. Buffalo chicken is synonymous with football season and I’m always looking for new spins on the classic chicken wing. Boneless wings and tenders are where its at for me because if I’m in the company of others, I just don’t really want to go in on a wing, ya know?

What I love about this dish is it’s cute and interesting enough for a little adult only soiree or you can double (or triple) this recipe to bring some damn good chicken tendies for the adults and kiddos alike, potluck style. Show up with the chicken alone or all the accoutrements.

The chicken is single dredged, so the coating is light and absorbs the perfect amount of sauce. The salad is super crunchy and fresh, and the banana pepper vinaigrette cuts through the richness of the blue cheese crumbles. Overall, I think this is really balanced and just how I want to kick off the cozy season ahead!

Serve with your favorite American lager for the beer drinkers and an off-dry riesling for the wine lovers!