BUFFALO CHICKEN TENDERS with BLUE CHEESE SALAD

CHICKEN INGREDIENTS

3 Chicken Breasts Cut into Strips

½ Cup Arrowroot

½ Cup Paleo Baking Flour – Bob’s Red Mill

1 Teaspoon Pink Himalayan Salt

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

2 Eggs

Avocado Oil for Frying

BUFFALO SAUCE INGREDIENTS

3 Tablespoons Butter

¾ Cup Frank’s Hot Sauce

BLUE CHEESE DRESSING

1/2 Cup Fresh Blue Cheese Crumbled

1/2 Teaspoon Sea Salt

Couple Dashes of Cracked Pepper

1/4 Cup Full Fat Sour Cream

1/4 Cup Full Fat Heavy Whipping Cream 

1/2 Tablespoon Fresh Lemon Juice

Few Drops Red Wine Vinegar

SALAD INGREDIENTS

8 Cups Green Leaf or Romaine Lettuce Chopped

½ Cup Grape Tomatoes Diced

¼ Cup Red Onion Sliced

ASSEMBLY

1. Make the salad dressing by adding all of the ingredients to a medium sized mixing bowl.
2. Mix together all of the ingredients until the dressing is smooth and fully combined.  Set aside. 
3. Add the oil to a large soup pot.  Pour about 1 – 2 inches worth of oil. 
4. Heat the oil over medium heat. 
5. Make the breading by combining all of the ingredients with the exception of the eggs in a large Ziplock baggie.
6. Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
7. It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
8. Working in batches, add the chicken to the egg batter and fully coat.
9. Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
10. Using large tongs, add the chicken to the hot oil.  Pan fry for a few minutes until golden brown.
11. Make the buffalo sauce while the chicken is cooking.  Add the butter and sauce to a medium sized pan and heat over low. 
12. Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
13. Place the cooked chicken strips on a plate lined with a paper towel.  Continue cooking the rest of the chicken strips.
14.  While the chicken is cooking add the lettuce, onions, and tomatoes to a large bowl. 
15. Evenly coat the salad with the dressing.  Set aside.
16. When the chicken is all done, add it to the pan with the buffalo sauce and fully coat each piece. 
17. Plate the salad, and top with the chicken tenders. 
18. ENJOY!