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Gallery Buffalo Chicken Strips With Blue Cheese Salad Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons butter 3 tablespoons ketchup 1 to 2 tablespoons hot sauce 1 1/2 cups (spooned and leveled) all-purpose flour Coarse salt and ground pepper 2 large eggs 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips 4 cups vegetable oil Blue Cheese Salad

Cook’s Notes 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.

Gallery Buffalo Chicken Strips With Blue Cheese Salad

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Buffalo Chicken Strips With Blue Cheese Salad

Buffalo Chicken Strips With Blue Cheese Salad

Buffalo Chicken Strips With Blue Cheese Salad

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons butter 3 tablespoons ketchup 1 to 2 tablespoons hot sauce 1 1/2 cups (spooned and leveled) all-purpose flour Coarse salt and ground pepper 2 large eggs 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips 4 cups vegetable oil Blue Cheese Salad

Directions

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 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 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 degrees 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 degrees. Repeat with remaining chicken.

Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Cook’s Notes 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.

Cook’s Notes

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.

Reviews (10)

 Add Rating & Review     16 Ratings   5 star values:        2    4 star values:        6    3 star values:        6    2 star values:        2    1 star values:        0

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Reviews (10)

Add Rating & Review     16 Ratings   5 star values:        2    4 star values:        6    3 star values:        6    2 star values:        2    1 star values:        0

Add Rating & Review

16 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 2 1 star values: 0

  • 5 star values: 2 4 star values: 6 3 star values: 6 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       08/11/2010   This is one of my favorites is easy and delicious i pan fry it because i don't usually eat anything fried. Wondering how it will be baked.  

Martha Stewart Member     Rating: Unrated       03/31/2010   Can you freeeze this?  

Martha Stewart Member     Rating: Unrated       06/25/2008   I pan-friend and used extra firm tofu instead of chicken. Freeze tofu overnight to give it an even "meatier" texture. Add a healthy amount of cornstarch to your dredging mixture, or otherwise make pure cornstarch the second dredge. Crispy tofu rules!  

Martha Stewart Member     Rating: Unrated       06/25/2008   Has anyone tried not deep frying? I wonder how they would turn out baked or panfried? They sound yummy ;)  

Martha Stewart Member     Rating: Unrated       06/24/2008   Love these. We added 1 tablespoon of vinegar to the sauce (for a more traditional Buffalo sauce) and loved it. The salad is a wonderful complement, too.  

Martha Stewart Member     Rating: Unrated       05/25/2008   I've made this three times, and it's been a winner each time. We absolutely love the sauce. While it's great poured on the chicken (I make extra sauce), we also like to dip it in the sauce then in the blue cheese dressing...yummy!  

Martha Stewart Member     Rating: Unrated       03/28/2008   Fabulous recipe! The chicken is tender and flavorful.  

Martha Stewart Member     Rating: Unrated       01/28/2008   Ron usually bar b ques these little wings, and it is good for a couple days, until all is gone.  

Martha Stewart Member     Rating: Unrated       12/26/2007   This is a great recipe for "wings". I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.

    Martha Stewart Member

    Rating: Unrated 08/11/2010

This is one of my favorites is easy and delicious i pan fry it because i don’t usually eat anything fried. Wondering how it will be baked.

Rating: Unrated

Rating: Unrated 03/31/2010

Can you freeeze this?

Rating: Unrated 06/25/2008

I pan-friend and used extra firm tofu instead of chicken. Freeze tofu overnight to give it an even “meatier” texture. Add a healthy amount of cornstarch to your dredging mixture, or otherwise make pure cornstarch the second dredge. Crispy tofu rules!

Has anyone tried not deep frying? I wonder how they would turn out baked or panfried? They sound yummy ;)

Rating: Unrated 06/24/2008

Love these. We added 1 tablespoon of vinegar to the sauce (for a more traditional Buffalo sauce) and loved it. The salad is a wonderful complement, too.

Rating: Unrated 05/25/2008

I’ve made this three times, and it’s been a winner each time. We absolutely love the sauce. While it’s great poured on the chicken (I make extra sauce), we also like to dip it in the sauce then in the blue cheese dressing…yummy!

Rating: Unrated 03/28/2008

Fabulous recipe! The chicken is tender and flavorful.

Rating: Unrated 01/28/2008

Ron usually bar b ques these little wings, and it is good for a couple days, until all is gone.

Rating: Unrated 12/26/2007

This is a great recipe for “wings”. I added a little water to the sauce so that it coated the chicken more easily. I also found that leftovers heat wonderfully. I reserved half of the fried chicken when I first made this recipe. The next night I reheated the fried chicken in a 325 degree oven. Once it was heated, I added the fried chicken to the sauce. My husband and I actually thought it was better the next night! This is a keeper.

All Reviews for Buffalo Chicken Strips With Blue Cheese Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Buffalo Chicken Strips With Blue Cheese Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest