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| |
| 2 Tbs |
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Butter |
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| 3 Tbs |
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Ketchup |
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| 1-2 Tbs |
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Hot Sauce plus 3 dashes |
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Salt & Pepper |
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| 1 1/2 cups |
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Flour |
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| 2 lg |
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Eggs |
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| 1 1/2 lbs |
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Chicken Breasts, cut into strips |
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| 4 cups |
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Vegetable oil |
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| 3 Tbs |
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Sour cream |
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| 2 tsp |
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Mayonnaise |
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| 2 tsp |
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Water |
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| 2 tsp |
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Lemon Juice |
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|
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Coarse Salt |
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| 1/4 cup |
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Crumbled blue cheese |
|
| 1 head |
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Romaine lettuce cored and chopped |
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| 4 med |
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Carrots, quartered lengthwise and cut into 1" pieces |
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| 2 med |
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Celery stalks, quartered lengthwise and cut into 1" pieces |
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| 1 |
In a small saucepan, melt butter over medium heat. Stir in ketchup and 1-2 Tablespoons 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. Sprinkle 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 off 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° 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, 3-6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°. Repeat with remaining chicken. |
| 6 |
Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad. |
| Blue Cheese Salad |
| 1 |
In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately. |
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| |
| Servings: 4 |
| Preparation time: 45 minutes |
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| Recipe Source |
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Source: Everyday Food
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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