Baked Buffalo Chicken Strips with Blue Cheese Dip

Ingredients

• 5 ounces cheese blue crumbled
• 1.5 cups buttermilk 
• 4 tablespoons canola oil 
• 6 large rib celery stalks cut in quarters lengthwise
• 0.7 cup hot sauce 
• 8 ounces round buttery crackers (2 sleeves)
• 8 servings salt and pepper 
• 3 tablespoons suya seasoning mix 
• 2 pounds chicken breast boneless skinless
• 1 cup cream sour
• 0.5 tablespoon citrus champagne vinegar 
• 1.5 teaspoons worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended.
2. Pour over chicken; mix until chicken is coated. Cover and refrigerate for 1 hour.
3. Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce.
4. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
5. Preheat oven to 350F. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed.
6. Add seasoning mix and pulse to combine.
7. Spread cracker mixture on a large platter.
8. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
9. In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering.
10. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes.
11. Place on baking sheet. Repeat with remaining oil and chicken.
12. Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes.
13. Serve chicken hot with celery and blue cheese dip.