Buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.
for the buffalo chicken
2chicken breastbone in
1tbspolive oilextra virgin
2tbsplemon vinagrette dressing (optional)or Italian dressing
for the Blue cheese dressing
3ozblue cheese crumbles
2tspchampagne vinegar orwhite vinegar, white wine vinegar
2tspgranulated garlicI used 3tsp
1tspblack pepperI used 2tsp
6stripsbaconI used butcher bacon
1/3cupslivered almonds toasted
4tbspcranberries (dry) orseedless red grapes
Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.
Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and place into the oven for about 20 minutes.
While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add two tablespoons of bottled Italian dressing, (I used a homemade lemon vinaigrette), add it with the hot sauce, butter and cook for about five minutes until it is heated through and the butter is melted then set aside.
In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the rest of the ingredients mix well, if it seems to be to thick add a little more vinegar to thin it out and store it in a mason jar or a bowl with a tight lid, refrigerate until ready to use.
Once chicken is done brush the chicken with half of the sauce and put under the broiler on low with skin side up for about five minutes to brown after five minutes remove from oven and brush with the rest of the sauce and let cool. Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.
In separate bowls add about 2 cups of lettuce add about 1/4 cup of chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.