You'll score big on game day with these easy buffalo chicken strips paired with zesty blue cheese dip.
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
How to Make It
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.
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.
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.
Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
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.
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.
The breeding did not adhere to the chicken. Would like to know how to make breading adhere. Eggs? Tenders were moist from the fry/baking combo. If I do it again I would salt & pepper the chicken before marinating, flavor was a little bland.