Snow! And Buffalo Chicken with Blue Cheese


DC finally managed some accumulating snow yesterday… about 3″ on my car. M and I took the dog out after the snow had started piling up and had a blast playing with him. Being out in the cold weather made us want something warm and comforting, so I continued cleaning out the pantry by making buffalo chicken tenders with a salad and blue cheese dipping sauce. The chicken was nice and tender and had a good spice to it. M went back for seconds—and had a clean plate—which is always a good sign.

I was happy because I used up another five or six products in our pantry. Some items that I’ve used up I won’t replace until we absolutely need them (like ketchup and canola oil) but others that we use constantly (like sour cream) I’ll re-buy as soon as I see them on sale.

M is working from home today, but his lunch is already in the fridge—a buffalo chicken wrap. I used a whole wheat tortilla, leftover buffalo chicken, a slice of cheese, lettuce and leftover blue cheese dip to make it. I would have added a tomato for me, but M doesn’t like tomato if it is sliced. Weird, I know.

Buffalo Chicken Strips with Blue Cheese Salad
Serves 2
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  1. 2 tablespoons butter*
  2. 3 tablespoons ketchup*
  3. 1 to 2 tablespoons hot sauce*
  4. *Or use store bought buffalo wing sauce, or a combination
  5. 1 ½ cups all-purpose flour
  6. 2 large eggs
  7. 3-4 boneless skinless chicken breasts, cut into 16 equal-size strips
  8. 4 cups oil (vegetable, canola or both)
  9. 3 tablespoons sour cream
  10. 2 teaspoons mayonnaise
  11. 2 teaspoons fresh lemon juice + 1 tablespoon for dressing
  12. 3 dashes hot sauce
  13. 1/4 cup crumbled blue cheese
  14. salt and pepper
  15. romaine lettuce cored and chopped
  16. 1 carrot, peeled, quartered lengthwise and cut into 1/2-inch pieces
  17. 1 celery stalk, peeled, halved lengthwise and cut into 1/4-inch pieces
  1. Blue Cheese Dressing
  2. Whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and teaspoon salt. Incorporate blue cheese.
  3. Buffalo Chicken
  4. On a shallow dish, combine flour and salt and pepper to taste. In a second shallow dish, whisk eggs and 2 teaspoons water.
  5. Dredge chicken in flour mixture. Dip chicken in egg mixture and dredge chicken in flour again. Place on clean plate.
  6. In a large heavy saucepan, heat oil to 350° on a deep-fry thermometer.
  7. Carefully add chicken; only add as much as easily fit with room in the pan. Cook until golden brown, 3 to 6 minutes. They will float to the top when they are cooked. Transfer to a paper-towel-lined plate. Return oil to 350°. Repeat with remaining chicken.
  8. While cooking the chicken, melt butter in a small saucepan over medium heat. Whisk in ketchup and hot sauce, and buffalo wing sauce if using. Remove from heat.
  9. Toss chicken strips with buffalo sauce to coat.
  10. Blue Cheese Salad
  11. Combine romaine lettuce, carrots, and celery in a large bowl. Add 1 tablespoon of lemon juice to 1/4 cup of blue cheese dip and whisk to make salad dressing.
Adapted from Everyday Food
Adapted from Everyday Food
Two Forks One Love


One Response to Snow! And Buffalo Chicken with Blue Cheese

  1. […] and took the dog for a mid-day walk. We hadn’t done that since the Fall, but the weather, as I might have mentioned, has been awful all winter. I probably waited a little too long for juice […]

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