Buffalo Chicken Salad with Blue Cheese Dressing

4-5 C peanut or vegetable oil

1 lb frozen breaded chicken strips

4 T unsalted butter

1/2 C Frank's Red Hot Original Sauce

2 T Tabasco Sauce

1 T dark brown sugar

2 tsp cider vinegar

1 large head of romaine or iceberg lettuce, torn into bite size pieces

2 celery ribs, cut into sticks

2 carrots, cut into sticks

Blue Cheese Salad Dressing

Measure 1/2 in oil into Dutch oven, bring to 350 degrees over med-high heat (check temp with candy thermometer). Fry half of chicken strips until golden brown on both sides, 3-5 mins, flipping halfway through. Transfer to paper towel lined plate. Repeat w/ remaining half of chicken.

Make buffalo sauce: Combine butter, hot sauces, brown sugar & vinegar in large microwave safe bowl & microwave on high until butter is melted and sugar is dissolved (about 2 mins).

Assemble your salad: Toss lettuce with 3/4 C of dressing and divide on individual plates. Toss fried chicken w/ buffalo sauce and arrange over salads. Garnish salads with celery & carrots and pass remaining dressing separately.

* Another variation is to add blue cheese crumbles to your salad & toss with ranch dressing instead.

**For you over achievers, you can bread your own chicken strips and make your own dressing. I'm sure y'all know how to do that, but if not, call me!