Buffalo Chicken with Blue Cheese Dipping Sauce
What You Need
12 chicken tenders (about 12 ounces)
1/2 cup buffalo sauce, such as Frank's RedHot Buffalo Wing Sauce
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon Cajun seasoning
1 tablespoon butter
2 tablespoons vegetable oil
4 stalks celery, cut into 3 inch lengths
Blue Cheese Dipping Sauce (recipe follows)
Soak the chicken in the buffalo sauce in the refrigerator for at least 30 minutes.
Place the flour in a pie tin and season with salt and Cajun seasoning. Remove chicken from sauce, shake off excess, and dredge chicken in the flour. Set on a baking rack. Heat the butter and oil in a large skillet over medium heat. When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side. Remove from the pan and drain on paper towels. Serve warm with blue cheese dipping sauce and celery pieces.
Blue Cheese Dipping Sauce
1/2 cup mayonnaise
1 tablespoons finely chopped onion
1 teaspoon minced garlic
2 tablespoons finely chopped parsley
1/4 cup sour cream
1/2 tablespoon lemon juice
1/2 tablespoon white vinegar
1/4 cup crumbled blue cheese
Freshly ground pepper
Combine mayonnaise, onion, garlic, parsley,sour cream, lemon juice, vinegar, and blue cheese in mixing bowl. With the back of the mixing spoon, mash the blue cheese into the mixture until almost all of the lumps are gone. Season to taste with salt, pepper, and cayenne. Mix and chill one hour or longer. Makes about 1 cup.