| Grilled Buffalo Chicken Fingers |
 |
 |
2 pounds boneless & skinless chicken
3-4 TBS olive oil
1 cup Franks Hot Sauce, separated
.5 lbs butter, melted
2-3 dozen celery sticks
Bleu Cheese Dressing
Cut chicken into strips and dry well with kitchen towels. Toss with olive oil and transfer to a hot oiled grill or pan. Grill or fry each side quickly with high heat to brown well – do not overcook.
Meanwhile, heat hot sauce and butter and place in a container with a tight fitting lid. Remove chicken from the grill to the sauce, cover and toss to coat chicken fingers well. Transfer to a serving platter and serve with celery sticks and bleu cheese dressing. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
---
