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1
COLESLAW -- Slice each celery stalk in half, then slice the celery very thinly on a bias at a slight angle; you should have about 3 cups.
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2
Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade.
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3
Cut the carrots in half and shred them; you should have about 4 1/2 cups.
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4
(If you dont have a mandoline, you may use a food processor fitted with the shredding attachment, or use a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-sized pieces.)
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5
Cut a V-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again, lengthwise.
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6
Slice the cabbage pieces very thinly crosswise.
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7
Combine the celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot and set aside.
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8
In another bowl, combine the vinegar, mayonnaise, and blue cheese, and mix well.
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9
Season well with salt and freshly ground black pepper.
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10
Add the dressing to the vegetables and mix until evenly coated.
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11
Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
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12
CHICKEN TENDERS -- Heat oven to 200F If using chicken breasts, cut them on the bias into 1 1/2-inch wide strips.
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13
In a large bowl, combine the breadcrumbs and chopped parsley.
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14
Place the flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well).
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15
Coat 6 or 7 chicken tenders with the flour.
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16
Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating.
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17
Place breaded chicken on a large plate or sheet tray.
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18
Repeat for all the strips.
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19
Heat a large frying pan over medium-high heat and fill the bottom of the pan with 1/2 inch of peanut oil.
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20
(As you fry, add oil as needed to maintain the 1/2-inch depth.)
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21
Heat oil to 350F
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22
Add 6 chicken strips to the hot oil and cook until nicely browned on 1 side, about 3 1/2 minutes.
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23
Use a slotted spatula or tongs to carefully turn them, and allow to finish cooking, about 2 to 3 minutes more.
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24
Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper.
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25
Repeat for all strips.
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26
Keep finished chicken tenders in oven turned to low to keep warm and crisp.
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27
Do not stack on top of each other or they will lose their crunch.
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28
Combine the hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted.
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29
When ready to serve, put chicken tenders in a large bowl and pour the sauce over them.
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30
Toss them all together and serve immediately with the coleslaw.
