Buffalo Chicken Tenders with Blue Cheese Coleslaw

Buffalo Chicken Tenders with Blue Cheese Coleslaw
Photo by www.chow.com


  • 4 tablespoons unsalted butter (½ stick)
  • 1 ½ to 2 cups "Youk's Hot Sauce":http://www.youkshotsauce.com/ or "Frank's RedHot":http://www.franksredhot.com/
  • Peanut oil for frying
  • 6 large eggs, lightly beaten
  • 3 cups all-purpose flour
  • ¼ cup finely chopped Italian parsley
  • 4 cups panko (Japanese-style breadcrumbs)
  • + 10 more ingredients
    • 4 pounds "chicken":/ingredients/127 tenders or boneless, skinless chicken breasts
    • For the chicken tenders::
    • 1 cup crumbled blue cheese
    • ¾ cup mayonnaise
    • ¼ cup red wine vinegar
    • 3 medium shallots, peeled, halved, and thinly sliced
    • ½ medium head green cabbage
    • 4 medium carrots, peeled and trimmed
    • 6 medium celery stalks, trimmed
    • For the coleslaw::

For the coleslaw: Slice each celery stalk in half, then slice celery very thinly on the bias at a slight angle; you should have about 3 cups. Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them; you should have about ...

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