Buffalo Chicken Strips With Blue Cheese Salad
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.
- 2 tablespoons butter
- 3 tablespoons ketchup
- 1 to 2 tablespoons hot sauce
- 1 1/2 cups (spooned and leveled) all-purpose flour
- 2 large eggs
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
- 4 cups vegetable oil
- Blue Cheese Salad
In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
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.
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.
In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.