Best Buffalo Chicken Strips With Celery And Watercress Slaw Recipes

BUFFALO CHICKEN WRAPS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

BUFFALO CHICKEN TENDERS

Steps:

• Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN SLIDERS

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
• Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
• Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.

BUFFALO CHICKEN STRIPS WITH CELERY AND WATERCRESS SLAW

Steps:

• Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
• Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
• Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
• Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.