Buffalo Chicken And Blue Cheese Dipping Sauce
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
44
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Louisiana Hot Sauce1 cup
All-Purpose Flour1 tsp
Kosher Salt1 tbsp
Cajun Seasoning1 tbsp
Butter2 tbsps
Vegetable Oil1 cup
Crumbled Blue Cheese2 tbsps
Buttermilk1 cup
Light Sour CreamDirections:
1
Dipping Sauce: Combine all ingredients in a small bowl, mixing well
2
With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone
3
Chill in the refrigerator for at least 1 hour before serving
4
Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes
5
Put the flour in a pie tin and season with salt and Cajun seasoning
6
Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour
7
Set on a baking rack
8
Heat the butter and oil in a large skillet over medium heat
9
When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side
10
Remove from the pan and drain on paper towels
11
Serve warm with blue cheese dipping sauce and celery pieces