Tuesday, January 12, 2010

Terrific Tuesdays Tasty recipe's- Buffalo chicken strips with blue cheese salad

I was in the mood for some good food tonight, but certainly not in the mood for a mediocre meal. I needed it to be simple, yet fulfilling. So I thumbed through my stack of recipe's and found one that was right on the money. And since I am such a good friend I'll share it with you. I know...I'm so cool.

Buffalo chicken strips (serves 4)

2 tablespoons butter
3 tablespoons ketchup
1 to 2 tablespoons hot sauce
1 1/2 cups all - purpose flour (spooned & leveled)
coarse salt and ground pepper
2 large eggs
1 1/2 lbs. boneless, skinless chicken breast, cut into 16 equal - size strips
4 cups vegetable oil

  1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
  2. In a medium bowl, whisk together flour, 1 1/2 tsp salt, and 3/4 tsp pepper, Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 tsp water.
  3. 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.
  4. 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)
  5. Add half the chicken; cook until golden brown, 3-6 minutes. Transfer to a paper-towel-lines plate. Return oil to 350. Repeat with remaining chicken.
  6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Blue cheese salad (serves 4)

3 tablespoons reduced-fat sour cream

2 teaspoons light mayonnaise

2 teaspoon each water and fresh lemon juice

3 dashes hot sauce

coarse 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


  1. In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
  2. Add romaine lettuce, carrots and celery; toss to combine. Serve immediately.
**This recipe was taken from Martha Stewart's Everyday Food magazine; October 2005. You can search it and other great ones on MarthaStewart.com/recipes

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