Photo by Gina Moore
SERVES 4
2 large boneless, skinless chicken breasts, cut into 1½-inch cubes
½ cup hot sauce, plus 2 tablespoons
4 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Canola oil, for frying
1 cup all-purpose flour
½ cup seasoned breadcrumbs
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper
Lettuce, chopped
Celery stalks, thinly sliced
Carrots, thinly sliced
Red onion, thinly sliced
½ cup bleu cheese crumbles
Chunky bleu cheese dressing, optional
Preheat oven to 400 F. Put chicken cubes in a medium bowl or zip-close bag and sprinkle with 2 tablespoons hot sauce. Mix to equally distribute. Refrigerate for at least 3 hours. Into a small saucepan, add remaining hot sauce, butter and lemon juice and heat over medium-low heat until butter is melted. Remove from heat and keep warm.
In a large Dutch oven or frying pan over medium-high heat, add oil. In a medium bowl, combine flour, breadcrumbs, salt and cayenne pepper. Dredge chicken cubes in flour mixture and fry until lightly brown, 2–3 minutes per side. Transfer to a towel-lined platter. Repeat until all chicken is cooked. Toss the chicken in the hot sauce mixture and spread on a foil-lined baking sheet. Bake, turning once, until they have absorbed most of the sauce, about 20 minutes.
Half-fill 4 bowls with lettuce and distribute chicken pieces between the bowls. Add celery, carrots, onion slices and bleu cheese crumbles. Serve with bleu cheese dressing, if desired.
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