{"id":3408,"date":"2026-04-12T12:15:30","date_gmt":"2026-04-12T12:15:30","guid":{"rendered":"https:\/\/www.readyprepheal.com\/?p=3408"},"modified":"2026-04-12T12:15:30","modified_gmt":"2026-04-12T12:15:30","slug":"buffalo-chicken-tenders-with-blue-cheese-salad","status":"publish","type":"post","link":"https:\/\/www.readyprepheal.com\/?p=3408","title":{"rendered":"BUFFALO CHICKEN TENDERS with BLUE CHEESE SALAD"},"content":{"rendered":"\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

CHICKEN INGREDIENTS<\/p>\n\n\n\n

3 Chicken Breasts Cut into Strips<\/p>\n\n\n\n

\u00bd Cup Arrowroot<\/p>\n\n\n\n

\u00bd Cup Paleo Baking Flour \u2013 Bob\u2019s Red Mill<\/p>\n\n\n\n

1 Teaspoon Pink Himalayan Salt<\/p>\n\n\n\n

1 Teaspoon Paprika<\/p>\n\n\n\n

1 Teaspoon Garlic Powder<\/p>\n\n\n\n

2 Eggs<\/p>\n\n\n\n

Avocado Oil for Frying<\/p>\n\n\n\n

BUFFALO SAUCE INGREDIENTS<\/p>\n\n\n\n

3 Tablespoons Butter<\/p>\n\n\n\n

\u00be Cup Frank\u2019s Hot Sauce<\/p>\n\n\n\n

BLUE CHEESE DRESSING<\/p>\n\n\n\n

1\/2 Cup Fresh Blue Cheese Crumbled<\/p>\n\n\n\n

1\/2 Teaspoon Sea Salt<\/p>\n\n\n\n

Couple Dashes of Cracked Pepper<\/p>\n\n\n\n

1\/4 Cup Full Fat Sour Cream<\/p>\n\n\n\n

1\/4 Cup Full Fat Heavy Whipping Cream <\/p>\n\n\n\n

1\/2 Tablespoon Fresh Lemon Juice<\/p>\n\n\n\n

Few Drops Red Wine Vinegar<\/p>\n\n\n\n

SALAD INGREDIENTS<\/p>\n\n\n\n

8 Cups Green Leaf or Romaine Lettuce Chopped<\/p>\n\n\n\n

\u00bd Cup Grape Tomatoes Diced<\/p>\n\n\n\n

\u00bc Cup Red Onion Sliced<\/p>\n\n\n\n

ASSEMBLY<\/p>\n\n\n\n

    \n
  1. Make the salad dressing by adding all of the ingredients to a medium sized mixing bowl.<\/li>\n\n\n\n
  2. Mix together all of the ingredients until the dressing is smooth and fully combined.\u00a0 Set aside.\u00a0<\/li>\n\n\n\n
  3. Add the oil to a large soup pot.\u00a0 Pour about 1 \u2013 2 inches worth of oil.\u00a0<\/li>\n\n\n\n
  4. Heat the oil over medium heat.\u00a0<\/li>\n\n\n\n
  5. Make the breading by combining all of the ingredients with the exception of the eggs in a large Ziplock baggie.<\/li>\n\n\n\n
  6. Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.<\/li>\n\n\n\n
  7. It\u2019s very important that the oil is hot enough to prevent the batter from falling off of the chicken.<\/li>\n\n\n\n
  8. Working in batches, add the chicken to the egg batter and fully coat.<\/li>\n\n\n\n
  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.<\/li>\n\n\n\n
  10. Using large tongs, add the chicken to the hot oil.\u00a0 Pan fry for a few minutes until golden brown.<\/li>\n\n\n\n
  11. Make the buffalo sauce while the chicken is cooking.\u00a0 Add the butter and sauce to a medium sized pan and heat over low.\u00a0<\/li>\n\n\n\n
  12. Once the chicken is easy to move and doesn\u2019t stick to the bottom, flip it over and fry on the other side until golden brown.<\/li>\n\n\n\n
  13. Place the cooked chicken strips on a plate lined with a paper towel.\u00a0 Continue cooking the rest of the chicken strips.<\/li>\n\n\n\n
  14. \u00a0While the chicken is cooking add the lettuce, onions, and tomatoes to a large bowl.\u00a0<\/li>\n\n\n\n
  15. Evenly coat the salad with the dressing.\u00a0 Set aside.<\/li>\n\n\n\n
  16. When the chicken is all done, add it to the pan with the buffalo sauce and fully coat each piece.\u00a0<\/li>\n\n\n\n
  17. Plate the salad, and top with the chicken tenders.\u00a0<\/li>\n\n\n\n
  18. ENJOY!\u00a0<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    CHICKEN INGREDIENTS 3 Chicken Breasts Cut into Strips \u00bd Cup Arrowroot \u00bd Cup Paleo Baking Flour \u2013 Bob\u2019s 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 \u00be<\/p>\n

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