Craving a tantalizing dish that packs a flavorful punch? Buffalo chicken strips with celery and watercress slaw is the ultimate combination of crispy, tangy chicken and a refreshing, vibrant slaw. This irresistible dish is not only a delight to the taste buds but also a visual masterpiece. Get ready to embark on a culinary journey where bold flavors dance on your palate and the crispiness of the chicken mingles perfectly with the crunch of the slaw.
Check out the recipes below so you can choose the best recipe for yourself!
BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW
Provided by Aaron McCargo Jr.
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
- Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.
BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW
Provided by Valerie Bertinelli
Time 25m
Yield 12 sliders
Number Of Ingredients 14
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.
BAKED BUFFALO CHICKEN STRIPS
A game day favorite. Full of flavor! Serve with ranch or blue cheese dressing.
Provided by Kattygirl
Categories Appetizers and Snacks Spicy
Time 1h55m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
- Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 52.7 g, Cholesterol 37.8 mg, Fat 10.3 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 3 g, Sodium 1389.6 mg, Sugar 6.6 g
BUFFALO CHICKEN STRIPS
An easy-to-do Buffalo chicken recipe that is less fattening than traditional Buffalo wings. I bought a package of the seasoning mix and wanted to try something different. So I modified a favorite boneless chicken strip recipe and used the Buffalo seasoning instead.
Provided by LisaMR12
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Put seasoning mix in a plastic bag. Add chicken and shake to coat.
- Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
- Serve with dressing on the side.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 16 g, Cholesterol 71.6 mg, Fat 20.6 g, Protein 25.5 g, SaturatedFat 4.4 g, Sodium 789.3 mg, Sugar 3.2 g
BUFFALO CHICKEN CELERY STICKS
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
- Wash and dry your celery, and chop into 4-5 inch pieces.
- Fill your celery stalks with buffalo chicken mixture and serve.
Nutrition Facts : Servingsize 1 serving, Calories 960 kcal, Fat 93 g, SaturatedFat 31 g, Cholesterol 146 mg, Sodium 1543 mg, Carbohydrate 25 g, Sugar 13 g, Protein 11 mg
BUFFALO CHICKEN STRIPS WITH CELERY AND WATERCRESS SLAW
Categories Chicken Dairy Leafy Green Vegetable Sauté Super Bowl Kid-Friendly Quick & Easy Mayonnaise Celery Poker/Game Night Watercress Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
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.
BUFFALO CHICKEN WRAPS
You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.
Provided by lsk
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
- Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Nutrition Facts : Calories 588.1 calories, Carbohydrate 39.8 g, Cholesterol 82.8 mg, Fat 32.6 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 7.6 g, Sodium 1207.5 mg, Sugar 4.5 g
BUFFALO CHICKEN TENDERS WITH BLUE CHEESE COLESLAW
There's a lot of chopping and breading and frying involved with this recipe, but the results are well worth it. In fact, these fiery bites of chicken paired with cool, tangy coleslaw are a true crowd pleaser. Recipe is by Scott Youkilis of San Francisco's Maverick. Youk's Hot Sauce is Scott Youkilis's own recipe and can be purchased online. The classic Frank's RedHot is a great substitute and can be purchased nationwide in supermarkets. The tender is the tubular, rich-tasting inner muscle found just under the chicken's breast. They're often found in packages, but regular boneless, skinless chicken breasts, sliced into fingers, are a suitable substitute. Game plan: This recipe is great to make if you're hosting a potluck. You can fry the chicken in batches as you need them, for maximum crispness. If you're transporting, just allow the fried chicken tenders to cool, uncovered, and then reheat them in a 350°F oven and toss with the sauce.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- COLESLAW -- Slice each celery stalk in half, then slice the celery very thinly on a bias at a slight angle; you should have about 3 cups.
- Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut the carrots in half and shred them; you should have about 4 1/2 cups. (If you don't have a mandoline, you may use a food processor fitted with the shredding attachment, or use a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-sized pieces.)
- Cut a V-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again, lengthwise. Slice the cabbage pieces very thinly crosswise. Combine the celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot and set aside.
- In another bowl, combine the vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add the dressing to the vegetables and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
- CHICKEN TENDERS -- Heat oven to 200°F If using chicken breasts, cut them on the bias into 1 1/2-inch wide strips.
- In a large bowl, combine the breadcrumbs and chopped parsley. Place the flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well). Coat 6 or 7 chicken tenders with the flour. Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating. Place breaded chicken on a large plate or sheet tray. Repeat for all the strips.
- Heat a large frying pan over medium-high heat and fill the bottom of the pan with 1/2 inch of peanut oil. (As you fry, add oil as needed to maintain the 1/2-inch depth.) Heat oil to 350°F
- Add 6 chicken strips to the hot oil and cook until nicely browned on 1 side, about 3 1/2 minutes. Use a slotted spatula or tongs to carefully turn them, and allow to finish cooking, about 2 to 3 minutes more. Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper. Repeat for all strips. Keep finished chicken tenders in oven turned to low to keep warm and crisp. Do not stack on top of each other or they will lose their crunch.
- Combine the hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted.
- When ready to serve, put chicken tenders in a large bowl and pour the sauce over them. Toss them all together and serve immediately with the coleslaw.
Nutrition Facts : Calories 923.5, Fat 28.2, SaturatedFat 10.6, Cholesterol 323.9, Sodium 2163.8, Carbohydrate 89.1, Fiber 6.5, Sugar 9.8, Protein 74.7
SHREDDED BUFFALO CHICKEN SANDWICHES
My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
BUFFALO CHICKEN BURGERS WITH TANGY SLAW
These burgers are my way of enjoying the flavors of Buffalo chicken wings while avoiding some of the fat and calories. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside., In a large bowl, combine the red pepper, 2 tablespoons green onion, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers., Broil 6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, basting occasionally with reserved sauce. , Serve on lettuce-lined buns; top each with 2 tablespoons slaw and sprinkle with remaining green onion.
Nutrition Facts : Calories 312 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 682mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BUFFALO CHICKEN STRIPS II
A homemade lower fat dip accompanies these Buffalo-braised chicken strips. Delicious and less unhealthy Buffalo chicken strips than served in many restaurants. Easy!
Provided by KENULIA
Categories Appetizers and Snacks Spicy
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
- To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
- Serve hot chicken with refrigerated dip mix.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 4 g, Cholesterol 33.2 mg, Fat 5.6 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 386.7 mg, Sugar 2.6 g
BUFFALO CHICKEN & BLUE CHEESE SLAW
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
Provided by Esther Clark
Categories Dinner, Snack, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
- Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
- Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
Tips:
- For crispy chicken strips, double-coat them in the breading mixture and fry them in hot oil until golden brown.
- To make the celery and watercress slaw, use a combination of green and red celery for a colorful presentation.
- If you don't have watercress, you can substitute another leafy green, such as arugula or spinach.
- For a tangy dressing, whisk together mayonnaise, sour cream, vinegar, honey, and Dijon mustard.
- Season the dressing with salt and pepper to taste.
- Serve the buffalo chicken strips with the celery and watercress slaw and your favorite dipping sauce.
Conclusion:
This recipe for buffalo chicken strips with celery and watercress slaw is a delicious and easy-to-make appetizer or main course. The chicken strips are crispy and flavorful, and the slaw is refreshing and tangy. This dish is sure to be a hit at your next party or gathering.
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