Buffalo Baked Chicken With Blue Cheese, Celery And Carrot Slaw

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

6 tablespoons butter

3/4 cup hot sauce, such as Frank’s Red Hot brand

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 cup blue cheese crumbles

Juice of 2 lemons

1/3-1/2 cup mayonnaise (or make it lighter with buttermilk)

6-8 ribs celery from the heart with greens, thinly sliced on an angle

2 cups shredded carrots

6 scallions, white and green parts, thinly sliced

1/2 head red cabbage, cored and shredded

3 cups salad croutons, ground into crumbs in a food processor

1/4 cup flat leaf parsley leaves, finely chopped

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