Crispy Buffalo Chicken Salad and Slaw

• 2 cups buttermilk
• 2 tablespoons hot sauce
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 small head green cabbage, shredded (4 cups)
• 3 to 4 large carrots, coarsely grated
• 2 celery ribs, thinly sliced
• 1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
• 1/2 cup vegetable oil

1. Whisk the buttermilk and half of the hot sauce in a large bowl.
2. Season with salt and pepper.
3. Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour.
4. Meanwhile, prepare the slaw.
5. Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth.
6. Season with the remaining half of the hot sauce and salt and pepper.
7. You should have about 1 cup dressing.
8. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing.
9. Reserve the remaining 1/4 cup dressing for serving.
10. Put the cracker crumbs in a shallow bowl or plate.
11. Lift the fingers 1 at a time and drain off the excess liquid.
12. Dip into the crumbs and turn to coat on all sides.
13. Heat half the oil in a large skillet over medium-high heat until hot but not smoking.
14. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes.
15. Repeat with the remaining oil and chicken.
16. For your picnic, package the reserved dressing, slaw, and chicken.

buttermilk, hot sauce, kosher salt, chicken, mayonnaise, sour cream, blue cheese, green cabbage, carrots, celery, waffle crackers, vegetable oil

Taken from www.foodnetwork.com/recipes/crispy-buffalo-chicken-salad-and-slaw-recipe.html (may not work)