Ingredients
- 3 pounds chicken breast, boneless
- Flour, for dredging
- Red hot sauce
- Cucumber Ranch Dressing, as an accompaniment, recipe follows
Directions
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:
- 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
Mix all ingredients together and refrigerate 4 hours.
Yield: 1 gallon
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By graceb1219
Pembroke Pines, FL
on January 01, 2013
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A real winner! Made this for New Year's instead of our usual recipe for buffalo chicken. This was simple to make and the chicken came out perfectly tender. For the overly-complicated dip, we made it simple and took it to its roots -- just mixed ranch dressing and some bits of cucumber and it was great! Would make again!
By mschwent
on May 13, 2012
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Very disappointing. I guess I shouldn't be surprised when the chicken recipe was chicken and hot sauce. The ranch dressing was a lot of effort and expense for poor flavor. I didn't have a desire to make a gallon of sauce so I attempted to 1/3 the recipe but the measurements are awkward to adjust (a pound of pineapple, a pint of honey - most of us work in cups/ounces - as a result, I guestimated on the conversions but was still disappointed. The cucumber flavor was quite overpowering. I did take the advice to drain and eliminate a lot of excess moisure but the underlying flavor was still just blah. Won't be repeating this recipe.
By valbin
on February 25, 2012
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This recipe was just ok, and i agree with others that it was very watery. The changes I made created a more traditional buffalo chicken dip with a twist. I added blue cheese crumbles and cream chesse, a bit of garlic, and salt. I also used a hand blender to smooth it some since I didn't care for the chunkiness. Overall I think it came out pretty good. Oh and I used 1/3 of the recipe for a more reasonable yield.
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