Recipe

Buffalo Chicken Tenders With Blue Cheese Coleslaw Recipe

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Ingredients

For the coleslaw .
For the chicken tenders .
4 lbs chicken tenders or boneless skinless chicken breasts .
1 c crumbled blue cheese .
3 medium shallots, peeled, halved, & thinly sliced .
4 medium carrots, peeled & trimmed .
3 c all-purpose flour .
1/2 head green cabbage .
1/4 c red wine vinegar .
4 tbsps unsalted butter .
1 1/2-2 c hot sauce (Youk's or Frank's RedHot) .
6 large eggs, lightly beaten .
6 medium celery ribs, trimmed .
4 c panko (Japanese-style breadcrumbs) .
peanut oil (for frying) .
1/4 c finely sliced fresh Italian parsley .
3/4 c mayonnaise

Directions

Step #1 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 c.
Step #2 Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade.
Step #3 Cut the carrots in half & shred them; you should have about 4 1/2 c.
Step #4 (If you don’t have a mandoline, you may use a food processor/blender 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, & then cut them into matchstick-sized pieces.
Step #5 ) 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.
Step #6 Slice the cabbage pieces very thinly crosswise.
Step #7 Combine the celery, cabbage, carrots, & shallots in a very large nonreactive mixing bowl or pot & set aside.
Step #8 In another bowl, & blue cheese, mayonnaise, mix the vinegar, & mix well.
Step #9 Spice up well with salt & freshly ground black pepper.
Step #10 Add the dressing to the vegetables & mix until evenly coated.
Step #11 Cover up & let marinate, put in the fridged, for at least 1 hr or up to 24 hrs.
Step #12 CHICKEN TENDERS -- Heat oven to 200°F If using chicken breasts, cut them on the bias into 1 1/2-inch wide strips.
Step #13 In a large bowl, mix the breadcrumbs & sliced parsley.
Step #14 Place the flour, beaten eggs, & breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well).
Step #15 Coat 6 or 7 chicken tenders with the flour.
Step #16 Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating.
Step #17 Place breaded chicken on a large plate or sheet tray.
Step #18 Repeat for all the strips.
Step #19 Heat a large frying pan over medium-high heat & fill the bottom of the pan with 1/2 inch of peanut oil.
Step #20 (As you fry, add oil as needed to maintain the 1/2-inch depth.
Step #21 ) Heat oil to 350°F Add 6 chicken strips to the hot oil & cook this until nicely browned on 1 side, about 3 1/2 mins.
Step #22 Use a slotted spatula or tongs to carefully turn them, & allow to finish cooking, about 2 to 3 mins more.
Step #23 Remove chicken from the pan & place on a baking sheet (preferably lined with a cooling rack); season as soon as possible with salt & freshly ground black pepper.
Step #24 Repeat for all strips.
Step #25 Keep finished chicken tenders in oven turned to low to keep warm & crisp.
Step #26 Do not stack on top of each other or they will lose their crunch.
Step #27 Combine the hot sauce & butter in a small saucepan, stirring every once in awhile, & bring to a simmer over med-heat/flame, until butter is completely melted.
Step #28 When ready to serve, put chicken tenders In a large-ish bowl & pour the sauce over them.
Step #29 Toss them all together & serve as soon as possible with the coleslaw.
Enjoy the Buffalo Chicken Tenders With Blue Cheese Coleslaw recipe

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