Ingredients
Equipment
Method
- To start, make the dressing by mixing together Greek yogurt, parsley, chives, dill, garlic powder, onion powder, salt, and pepper in a small bowl. Add the optional cayenne and smoked paprika if preferred. Mix well to combine. If needed, thin it out with one or two tablespoons of buttermilk. Once done, place it in the fridge until you’re ready to use it.
- Next, preheat your oven to 450 degrees Fahrenheit. Line two baking sheets with parchment paper or a silpat to prevent sticking.
- In a large bowl, add the chicken strips and pour half of the buttermilk over them (about three-fourths of a cup). Mix well to ensure all the chicken is coated and set aside. In a separate bowl, pour the remaining buttermilk for later use.
- Now, take the whole wheat pastry flour and place it in a sealable plastic bag. Add the onion slices and shake to coat evenly. Set aside.
- In a shallow pie dish or large bowl, combine the panko, cornmeal, cayenne, and a pinch of salt and pepper. Mix well to combine the dry ingredients.
- Retrieve the bag of onions and shake off any excess flour. Dip each onion ring, one at a time, into the buttermilk, then dredge it in the bread crumb mixture. Place each coated onion ring on the prepared baking sheet. Spray with oil evenly and sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes, flipping halfway through, until the coating is crisp. Season lightly with salt after baking and keep warm.
- While the onion rings are baking, it’s time to prepare the chicken. Remove each piece from the buttermilk, dredge them through the remaining breadcrumb mixture, gently pressing to adhere the crumbs. Arrange them on the second prepared baking sheet in a single layer. Avoid overcrowding; use two sheets if necessary. Lightly spray each piece with non-stick spray or mist with olive oil.
- Place the chicken in the oven and bake for 10 to 12 minutes, then gently flip each piece using kitchen tongs and spray the other side. Bake for an additional 10 to 12 minutes or until cooked through. Remove from the oven and reduce the temperature to 400 degrees Fahrenheit.
- Carefully toss each piece of chicken in the half cup of buffalo sauce, allowing the excess sauce to drain back into the bowl. Return the coated chicken to the pan and repeat this process until all pieces are well-coated. Place both the onion rings and chicken back in the oven for about 5 minutes just to warm them up.
- While the chicken and onion rings are warming, prepare your salad base. In a large bowl, toss together the butter lettuce, carrots, tomatoes, green onions, and cilantro leaves until well mixed.
- Divide the salad among four large plates or bowls. Top each with the warm chicken and onion rings. Add a generous dollop of blue cheese guacamole and sprinkle with blue cheese crumbles. Drizzle with ranch dressing and additional buffalo sauce as desired. Now it’s time to dig in!
Notes
Here are some helpful hints to make sure your Buffalo Chicken Blue Cheese Guacamole and Crunchy Baked Onion Ring Salad turns out perfectly:
- Storage: Store any leftovers in an airtight container in the fridge for up to three days.
- Freezing: While it’s best enjoyed fresh, you can freeze baked chicken for later use; just ensure to reheat thoroughly.
- Pairing: Consider serving alongside creamy coleslaw or cornbread for a complete meal.
- Vegetarian option: Substitute the chicken with roasted vegetables or tofu for a delicious vegetarian alternative.
- Serving suggestion: This dish is great for lunch or dinner and works wonderfully for game day!