Photo: Mark Thomas; Styling: Lynn Miller
Recipe from All You


  • 2 pounds boneless, skinless chicken breasts
  • 1 1/2 cups plus 1/2 cup buttermilk
  • 2/3 cup hot sauce
  • 1 cup sour cream
  • 5 ounces blue cheese, crumbled
  • 1/2 tablespoon white wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt and pepper
  • 8 ounces Ritz crackers (2 sleeves)
  • 3 tablespoons Buffalo wing seasoning mix
  • 4 tablespoons canola oil
  • 6 large celery ribs, cut in quarters lengthwise


Cook Time:
Prep Time:
Chill: 1 Hour

  1. 1. Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended. Pour over chicken; mix until chicken is coated. Cover and refrigerate for 1 hour.
  2. 2. Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
  3. 3. Preheat oven to 350ºF. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed. Add seasoning mix and pulse to combine.
  4. 4. Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
  5. 5. In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes. Place on baking sheet. Repeat with remaining oil and chicken.
  6. 6. Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes. Serve chicken hot with celery and blue cheese dip.

January 2010

Nutritional Information

  • Calories: 500
  • Fat: 26g
  • Saturated fat: 9g
  • Protein: 36g
  • Carbohydrate: 28g
  • Fiber: 1g
  • Cholesterol: 103mg
  • Sodium: 1202mg