BUFFALO CHICKEN WING SALAD
"Not buffalo as in the beast, but Buffalo as in western New York State, where spicy chicken wings with blue cheese dressing originated. Adding the cold crunch of celery and iceberg lettuce to the heat of the pepper and the bite of blue cheese makes an even greater combination of tastes and textures than Buffalo chicken wings alone. Individuals vary in their tolerance for heat, but this salad needs fire to succeed; those who want their Buffalo wings hotter yet can pass a bottle of Louisiana hot sauce at the table."
FOR THE BLUE CHEESE DRESSING:
1 cup mayonnaise
2 tablespoons grated onion
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1 tablespoon white vinegar
Salt and pepper to taste
Ground cayenne pepper (optional)
1/4 cup crumbled blue cheese
FOR THE CHICKEN:
1/3 cup flour
1 teaspoon salt, or to taste
2 teaspoons cayenne pepper, or to taste
1 to 1 1/2 pounds chicken drumettes (12 to 16 chicken wings, second joints and wing tips removed)
3 tablespoons vegetable oil
FOR THE SALAD:
1 head iceberg lettuce, cored, rinsed, wrapped, and chilled, cut into bite-size pieces
4 to 5 stalks celery, cut into 2 by 4 inch strips
TO MAKE THE DRESSING:
Mix together the mayonnaise, onion, garlic, lemon juice, and vinegar, and blend until smooth. Taste and correct the seasoning, adding salt, pepper, and optional cayenne as desired. Gently stir in the blue cheese.
TO PREPARE THE CHICKEN:
Put the flour, salt, and cayenne in a bag and shake until mixed. Add the chicken to the bag and shake until all the pieces are well coated with the flour mixture.
Heat the oil in a large skillet, put in the chicken, and fry over a medium high heat, turning the pieces occasionally, until all are cooked through, about 12 to 15 minutes. Remove from the heat and shake more cayenne and salt over the wings; don't be timid - this makes the dish lively. Set aside.
TO MAKE THE SALAD:
Put the lettuce and celery in a large salad bowl. Pour the dressing over and toss until the lettuce is evenly coated. Arrange the chicken pieces on top of the lettuce around the edges of the bowl. Serve at once.
Makes 4 servings
Source: The Supper Book by Marion Cunningham
"Not buffalo as in the beast, but Buffalo as in western New York State, where spicy chicken wings with blue cheese dressing originated. Adding the cold crunch of celery and iceberg lettuce to the heat of the pepper and the bite of blue cheese makes an even greater combination of tastes and textures than Buffalo chicken wings alone. Individuals vary in their tolerance for heat, but this salad needs fire to succeed; those who want their Buffalo wings hotter yet can pass a bottle of Louisiana hot sauce at the table."
FOR THE BLUE CHEESE DRESSING:
1 cup mayonnaise
2 tablespoons grated onion
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1 tablespoon white vinegar
Salt and pepper to taste
Ground cayenne pepper (optional)
1/4 cup crumbled blue cheese
FOR THE CHICKEN:
1/3 cup flour
1 teaspoon salt, or to taste
2 teaspoons cayenne pepper, or to taste
1 to 1 1/2 pounds chicken drumettes (12 to 16 chicken wings, second joints and wing tips removed)
3 tablespoons vegetable oil
FOR THE SALAD:
1 head iceberg lettuce, cored, rinsed, wrapped, and chilled, cut into bite-size pieces
4 to 5 stalks celery, cut into 2 by 4 inch strips
TO MAKE THE DRESSING:
Mix together the mayonnaise, onion, garlic, lemon juice, and vinegar, and blend until smooth. Taste and correct the seasoning, adding salt, pepper, and optional cayenne as desired. Gently stir in the blue cheese.
TO PREPARE THE CHICKEN:
Put the flour, salt, and cayenne in a bag and shake until mixed. Add the chicken to the bag and shake until all the pieces are well coated with the flour mixture.
Heat the oil in a large skillet, put in the chicken, and fry over a medium high heat, turning the pieces occasionally, until all are cooked through, about 12 to 15 minutes. Remove from the heat and shake more cayenne and salt over the wings; don't be timid - this makes the dish lively. Set aside.
TO MAKE THE SALAD:
Put the lettuce and celery in a large salad bowl. Pour the dressing over and toss until the lettuce is evenly coated. Arrange the chicken pieces on top of the lettuce around the edges of the bowl. Serve at once.
Makes 4 servings
Source: The Supper Book by Marion Cunningham
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