Photo: Lily Banse
Buffalo Chicken Tenders with Blue Cheese Coleslaw Recipe
16 ingredients
8 to 12 servings
openrecipes
There's a lot of chopping and breading and frying involved with this recipe, given to us by Scott Youkilis of San Francisco's Maverick restaurant, but we found...
Estimated Nutrition (whole recipe, rough)
1120
Calories
60g
Protein
44g
Fat
119g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium celery stalks, trimmed
- 4 medium carrots, peeled and trimmed
- 1/2 medium head green cabbage
- 3 medium shallots, peeled, halved, and thinly sliced
- 1/4 cup red wine vinegar
- 3/4 cup mayonnaise
- 1 cup crumbled blue cheese
- 4 pounds chicken tenders or boneless, skinless chicken breasts
- 4 cups panko (Japanese-style breadcrumbs)
- 1/4 cup finely chopped Italian parsley
- 3 cups all-purpose flour
- 6 large eggs, lightly beaten
- Peanut oil for frying
- 1 1/2 to 2 cups
- or
- 4 tablespoons unsalted butter (1/2 stick)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes