Buffalo Chicken with Blue Cheese Salad
This winning dinner has all your favorite game day flavors.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
50 mins
If you have any leftovers, just shred the chicken and mix it with the salad!
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Ingredients
CHICKEN
- 4 lb.
skin-on, bone-in chicken pieces
- 1 Tbsp.
olive oil
Kosher salt and black pepper, to taste
- 1/3 cup
Buffalo-style hot sauce
SALAD
- 1/2 cup
buttermilk
- 1/2 cup
mayonnaise
- 1/2 cup
sour cream
- 2 tsp.
distilled white vinegar
- 1
small garlic clove, grated
Kosher salt and black pepper, to taste
- 1 cup
crumbled blue cheese
- 1
small head iceberg lettuce, chopped
- 3
carrots, grated
- 3
celery stalks, thinly sliced
Directions
- Step 1For the chicken: Preheat the oven to 450˚. Toss the chicken with the olive oil and a light sprinkling of salt and pepper on a rimmed baking sheet. Arrange skin-side up in a single layer and roast until the skin is golden brown and the chicken is just cooked through and no longer pink near the bone, about 30 minutes.
- Step 2Brush the chicken with half the Buffalo sauce and return to the oven to bake the sauce into the chicken, 3 to 5 more minutes. Remove from the oven and brush with the remaining sauce. Let rest about 5 minutes.
- Step 3For the salad: Combine the buttermilk, mayonnaise, sour cream, vinegar and garlic in a large jar. Season with salt and a generous amount of pepper, seal the jar and shake until smooth. Stir in ¾ cup blue cheese. Refrigerate the dressing until the chicken is done.
- Step 4Combine the lettuce, carrots and celery in a large bowl. Add 2/3 cup of the dressing and toss well to coat. Sprinkle with the remaining ¼ cup blue cheese. Serve the salad with the chicken and the remaining dressing on the side for dipping.
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