Buffalo Chicken Appetizer with Cucumber Ranch Dressing
- 3 pounds chicken breast, boneless
- Flour, for dredging
- Red hot sauce
- Cucumber Ranch Dressing, as an accompaniment, recipe follows
- Cucumber Ranch Dressing:
- 3 cups mayonnaise
- 2 tablespoons sherry cooking wine
- 2 tablespoons vinegar
- 1 teaspoon lemon juice
- 1 pound pineapple chunks
- 1 pint honey
- 4 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 tablespoons white vinegar
- 2 medium cucumbers, diced
Preheat oven to 350 degrees F.
Cut chicken breast into 2 to 3-ounce strips. Coat chicken with flour.
Bake for 7 minutes. Dip chicken in red hot sauce and bake for 12 more minutes. Serve with Cucumber Ranch Dressing.Cucumber Ranch Dressing:
Mix all ingredients together and refrigerate 4 hours.
Yield: 1 gallon
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Chef Marc Epstein, Milk Street Cafe, Boston, MA
Recipe courtesy of Bobby Flay