Buffalo Chicken Strips with Blue Cheese Salad

Ingredients

• 2 tablespoons butter
• 3 tablespoons ketchup
• 1 to 2 tablespoons hot sauce
• 1 ½ cups all-purpose flour (spooned and leveled)
• 2 large eggs
• 1 ½ pounds boneless skinless chicken breasts, cut into 16 equal-size strips
• 4 cups vegetable oil
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons light mayonnaise
• 2 teaspoons each water and fresh lemon juice
• 3 dashes hot sauce
• course salt
• 1/4 cup crumbled blue cheese
• 1 head romaine lettuce cored and chopped
• 4 medium carrots quartered lengthwise and cut into 1-inch pieces
• 2 medium celery stalks quartered lengthwise and cut into 1-inch pieces.

Instructions

1. 1
   In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
2. 2
   In a medium bowl, whisk together flour, 1 ½ teaspoons salt, and ¾ teaspoon pepper. Sprinkle ½ cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
3. 3
   In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
4. 4
   In a large (5-quart) saucepan, heat oil to 350° on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
5. 5
   Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°. Repeat with remaining chicken.
6. 6
   Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
7. 7
   Blue Cheese Salad: In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and ¼ teaspoon salt. Fold in blue cheese.
8. 8
   Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.