Buffalo Chicken Strips With 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.