Double-Dipped Buttermilk Chicken Fingers on Spinach Salad with Blue Cheese Dressing

Name: Double-Dipped Buttermilk Chicken Fingers on Spinach Salad with Blue Cheese Dressing
Yield: 4 servings
Ingredients: Zest and juice of 2 lemons; A few dashes of hot sauce; 1 cup blue cheese crumbles; 1/2 cup sour cream; 1 celery rib, finely chopped; Salt and black pepper; Vegetable oil, for frying; 3 cups all-purpose flour (eyeball it—I scoop mine out with a coffee cup); 2 cups buttermilk; 1 teaspoon paprika, 1/3 palmful; 1 1/2 to 2 pounds chicken tenders; 1 pound triple-washed spinach, stemmed and chopped; 1/2 small red onion, thinly sliced; 10 button mushrooms, stemmed and thinly sliced

December 9, 2011

You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I’ve got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don’t forget to label the bag—if you’re like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion “Sticks” on page 236.

Recipe notes

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