Buffalo Chicken Lettuce Wraps with Celery and Blue Cheese
Ingredients
Sauce Recipe
1stick of margarine
1/4tspcelery salt
1/4tspred pepper seasoning
1/4tspchili powder
1/4tspsalt
11.5ozhot sauce, or more to taste (I prefer Frank's red hot sauce which ends up being 1/2 a bottle)
Chicken
2cupsflour, all-purpose, unbleached
1/2 - 1tspcayenne red pepper
1tspeach salt and pepper
2 - 3eggs
1 1/4poundchicken breasts, cut into cutlets and then into fingers, whatever sizes you prefer
vegetable oil for frying
Lettuce Wraps
3celery stalks, chopped
2-3oz.blue cheese, sliced and then crumbled
12Boston or bibb lettuce leafs, separated, washed and dried with a paper towel
Instructions
Sauce
Melt margarine in sauce pan with all seasonings, then add hot sauce.
Leave covered on warm heat setting while preparing chicken.
Chicken
In frying pan or skillet, add enough 1 1/2 to 2 inch layer of vegetable oil and heat on low.
Prepare plastic zip bag with all dry ingredients. Close bag and blend together ingredients with your hands.
Place eggs into a shallow dish and beat them. Add 1-2 tsp of beaten egg to plastic bag, close and blend together with your hands.
As you're cutting up the chicken, add to dish with eggs. When finished, add to plastic zip bag and close. Blend chicken with flour mixture with your hands making sure each piece of chicken is evenly coated.
Adjust heat of pan up to medium or medium-high. Brown chicken pieces for 4-6 minutes on each side. Cook in batches if needed.
Drain on plate with paper towels. Allow to drain for a couple of minutes before cutting cooked chicken on a clean cutting board into bite-sized pieces.
Lettuce Wraps
In batches, put some pieces of chicken into a glass mixing bowl and add 1/4-1/2 cup of the sauce mixture. Toss gently with tongs.
Make lettuce wraps by adding chicken, celery and blue cheese. Serve on a platter or place ingredients on platters to allow everyone to make their own.
Notes
Notes: You can use butter as I have before but I prefer margarine for this recipe.