Buffalo Chicken Tenders With Blue Cheese Coleslaw Food

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN & BLUE CHEESE SLAW

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

ALL-AMERICAN BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
• Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
• In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
• In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

BUFFALO CHICKEN TENDERS

Steps:

• Preheat deep fryer to 360 degrees.
• Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
• Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
• Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
• Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
• After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
• Fry for 4-6 minutes until golden, brown, and delicious.

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!

BUFFALO CHICKEN TENDERS WITH BLUE CHEESE COLESLAW

Steps:

• COLESLAW -- Slice each celery stalk in half, then slice the celery very thinly on a bias at a slight angle; you should have about 3 cups.
• Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut the carrots in half and shred them; you should have about 4 1/2 cups. (If you don't have a mandoline, you may use a food processor fitted with the shredding attachment, or use a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-sized pieces.)
• Cut a V-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again, lengthwise. Slice the cabbage pieces very thinly crosswise. Combine the celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot and set aside.
• In another bowl, combine the vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add the dressing to the vegetables and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
• CHICKEN TENDERS -- Heat oven to 200°F If using chicken breasts, cut them on the bias into 1 1/2-inch wide strips.
• In a large bowl, combine the breadcrumbs and chopped parsley. Place the flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well). Coat 6 or 7 chicken tenders with the flour. Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating. Place breaded chicken on a large plate or sheet tray. Repeat for all the strips.
• Heat a large frying pan over medium-high heat and fill the bottom of the pan with 1/2 inch of peanut oil. (As you fry, add oil as needed to maintain the 1/2-inch depth.) Heat oil to 350°F
• Add 6 chicken strips to the hot oil and cook until nicely browned on 1 side, about 3 1/2 minutes. Use a slotted spatula or tongs to carefully turn them, and allow to finish cooking, about 2 to 3 minutes more. Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper. Repeat for all strips. Keep finished chicken tenders in oven turned to low to keep warm and crisp. Do not stack on top of each other or they will lose their crunch.
• Combine the hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted.
• When ready to serve, put chicken tenders in a large bowl and pour the sauce over them. Toss them all together and serve immediately with the coleslaw.