Zesty Buffalo Strips with Cool Blue Cheese Slaw

Présenté par

raddar team

Prepartion

15 minutes

Cooking

25 minutes

Serving

This meal delivers that bold, tangy buffalo kick you crave on a weeknight without any deep frying or complicated steps. The creamy blue cheese slaw comes together while the strips bake, so everything lands on the table at the exact same time.

Ingredients

For the Buffalo Strips

1.5 lb chicken breast, cut into strips
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper

For the Buffalo Glaze

⅓ cup cayenne pepper sauce (such as Frank’s Red-hot)
2 tbsp unsalted butter, melted
1 tbsp white vinegar
1 tsp honey
½ tsp garlic Powder

For the Blue Cheese Slaw

3 cups coleslaw mix (pre-shredded cabbage and carrot)
⅓ cup crumbled blue cheese
¼ cup mayonnaise
2 tbsp sour cream
1 tbsp white vinegar
1 tsp honey
¼ tsp celery salt
Salt and black pepper to taste

For Serving

4 large flour tortillas or burger buns (optional)
2 stalks celery, sliced thin
Extra cayenne pepper sauce for drizzling

Steps

Preheat your oven to 425°F and line a large baking sheet with foil. Lightly grease the foil with cooking spray or a drizzle of olive oil.
In a large bowl, toss the chicken strips with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until every piece is evenly coated.
Spread the strips in a single layer on the prepared baking sheet, making sure they are not touching. Slide them into the oven and set a timer for 15 minutes.
While the chicken bakes, whisk together the cayenne pepper sauce, melted butter, white vinegar, honey, and garlic powder in a small bowl. Set the glaze aside.
While the glaze is ready and the chicken is still baking, make the slaw. In a large bowl, stir together the mayonnaise, sour cream, white vinegar, honey, and celery salt until smooth. Add the coleslaw mix and blue cheese, then toss well to coat. Season with salt and pepper, then refrigerate until serving.
When the timer goes off, remove the baking sheet from the oven. Pour the buffalo glaze over the strips and use the tongs to turn and coat each piece thoroughly.
Return the baking sheet to the oven and bake for an additional 8 to 10 minutes, until the glaze is caramelized at the edges and the chicken is cooked through with no pink remaining.
Pull the strips from the oven and let them rest for 2 minutes. While they rest, pull the slaw from the fridge and give it one final toss, then arrange the sliced celery alongside.
Serve the buffalo strips directly over a generous mound of blue cheese slaw, with tortillas or buns on the side if using, and an extra drizzle of cayenne pepper sauce over the top.

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