Recipe by: Chef John V., A Good
History: Summer brings on the want for salads. This chicken salad is one that will add spice to your life! It's easy to make and doesn't require much clean-up, especially if you use paper plates!
Description: This is a boneless variation of the popular Buffalo chicken wings served in Buffalo, New York. The original is an American favorite, fried spicy chicken wings in hot buttery sauce, served with blue cheese dipping sauce and celery stalks.
Serving size: 4
Preparation time: about 45 minutes or less
1 quart celery, washed and sliced very thin
1 cup coleslaw (make your own or store bought)
1 cup quart blue cheese dressing
2 tbsp. cilantro, chopped
2 tsp. salt
1/4 tsp. pepper, ground
1/4 cup sugar
1/4 cup white vinegar
2 tbsp. paprika
2 tbsp. Tabasco Sauce
1 tsp. salt
1 1/4 pounds boneless and skinless chicken breast, cut in 3/4 inch chunks
1 cup flour
1 tsp. salt
1 cup canola oil
12 ounces corn relish (store bought corn relish)
4 scallions, cut to make scallion brushes
A picture of Moran's Corn Relish
A recipe for Spicy Corn Relish
Mix celery, coleslaw, blue cheese dressing, salt and pepper and cilantro to make a slaw and refrigerate.
Cook the sugar, vinegar, paprika, Tabasco and salt until the sugar is dissolved then turn it off. Cut the chicken and dip in flour seasoned with salt. Fry until golden in a large frying pan on medium-high heat, about 6 minutes total. Turn the chicken when it is browned, then drain 1/2 of the oil, add the hot sauce, stir to coat and then turn it off and spread the chicken out onto a baking pan to cool to room temperature.
To plate spread a ring of corn relish around the outer edge of the plate to the rim, fill the center with slaw, leaving a center well. Place 5 ounces of cooked Buffalo chicken in the center well, mounding the pieces. Garnish the chicken pieces with a scallion brush that appears to be growing out of the center of the chicken.
Suggestion: Serve chicken at room temperature.
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