Community Corner
Let's Get Cooking: Buffalo Chicken with Blue Cheese Dipping Sauce
John and Patty will show you how to serve up this delicious dish in their second video on Powder Springs-Lithia Springs Patch.
This dish is not just for the guys. Buffalo chicken is universally loved by women too. This recipe wakes up your taste buds and allows you to indulge guilt-free—almost.
We came up with this idea as a definite pattern was forming. Every Sunday, without a calorie or nutritional thought in mind, we ordered buffalo-style chicken wings, not one but two orders—hot and hotter—to enjoy with our pizza, as a part of our game day ritual.
Finally, as if in a vision, it came to us: Why not make our own special buffalo chicken? We lighten it up by substituting strips of chicken breast for the traditional wings and drumettes without sacrificing a bit of flavor.
Enjoy it with this tangy homemade blue cheese sauce, and don’t forget the veggies for a little crunch.
We received rave reviews from our family and friends. It doesn’t get any better than this.
RECIPE: Buffalo Chicken with Blue Cheese Dipping Sauce
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Ingredients For the Sauce:
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- ½ cup Mayonnaise
- ½ cup Sour Cream
- ½ cup Buttermilk Blue Cheese, broken into pieces or use crumbles
- 1 Lemon, juice and zest
- 1 tbsp. grated Garlic
- Kosher salt, fresh ground Black Pepper, to taste
- 1 tbsp. chopped Scallions
- 1 tbsp. chopped Italian Parsley
Ingredients For the Chicken:
- ¼ cup Frank’s Original Hot Sauce
- 1lb. Boneless, Skinless Chicken Breasts, cut 1 inch strips, with the grain, on the diagonal
- ¾- 1 cup Flour
- 1 tbsp. Kosher Salt
- 1 tbsp. Paprika
- 1 tbsp. fresh ground Black Pepper
- Extra Virgin Olive Oil, for frying
- Celery and Carrot sticks
For the sauce: Combine the mayo, sour cream, blue cheese, lemon juice and zest, garlic, salt and pepper. Stir. Mix in the scallions and parsley.
Set aside.
For the chicken: Place hot sauce into a bowl. Add the chicken strips and stir. In a casserole-type dish, mix together the flour, salt, paprika and pepper.
Shake off excess hot sauce, and dredge each piece of chicken in the flour. Shake off any excess flour.
Heat the olive oil (about ¼ inch up the pan should be enough) in a large skillet over medium heat. When the oil is hot, it will bubble around the handle of a wooden spoon. Add the chicken to the skillet, leave it alone and cook for 4 minutes.
Turn, and cook until chicken is browned and cooked through, about another 3-4 minutes. Remove and drain on brown paper.
Serve with dipping sauce and veggies on the side.
You can also serve inside lettuce cups and add your favorite salsa too.
Calorie Count, Sauce: Mayonnaise 290, sour cream 236, blue cheese 100, lemon 22, garlic 8, spices 0, scallions 5, parsley 20
Total for sauce—681
Calorie Count, Chicken: Hot Sauce 0, chicken breasts 440, flour for dredging 228, Spices 0, Olive Oil for frying, 240
Total for chicken—908 makes ~ 20 pieces = 45 calories each
For more recipes from John and Patty, .