Friday, March 11, 2011


I am a posting machine today!
I am going to share with you another delicious recipe that is quite simple to make and is making my tummy seriously rumble.
Bon Appetit!

Buffalo Chicken Strips with Blue Cheese Salad
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.
Note: 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
Prep Time: 45 minutes
Total Time: 45 minutes
Serves: Four

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

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 teaspoons salt, and 3/4 teaspoon pepper. Spring 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.

3. In small batches, dredge chicken in flour mixture, shaking of 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 degrees 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 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.

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

Sounds absolutely yummah-licious.
And I am pretty sure it's safe to assume that blue-cheese salad has blue-cheese in it, lettuce and whatever else you want. :)
Give it a shot!


{Source: Martha Stewart Everyday Food}

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