Breaded Buffalo Chicken with Avocado-Goat Cheese-Jicama Relish


Blogging for me lately has been a comedy of errors. I’ve been dealing with random kitchen disasters, taking horrible photos, or having some other  issue to keep me from blogging as much as I want. I’m sure part of it has to do with me trying to get “ahead” with some posts because I start a new job next week (yay!) and I’m anxious about having time to cook, since I’ll be getting home 10 minutes before our normal mealtime (boo).

Anyway, I debated blogging this. Not because it isn’t great  – I really loved it, in fact – but because part of the breading came off the chicken and I wasn’t happy about posting a picture of my patchy chicken (not to mention the photos themselves weren’t great).

But then I decided to blog it. Because I think  you’ll really like this dish. Because not everything always goes perfectly for me. Because we really liked this dish. Because I wanted to post something new.

I made this same chicken the week or two prior and didn’t have any issues with the breading (should have photographed that round, clearly). I attribute the flaking breading this time either to using a different pan (my cast iron instead of my standard nonstick), or to the universe setting me up for kitchen failures lately. So, don’t worry too much about the breading staying on – it should. And if it doesn’t, well, you just cover it up with the relish. Or swear a few times and just deal with it. Update: I’ve changed the breading process a bit below, and it sticks on perfectly every time now.

I really like the spiciness of the buffalo chicken paired with the creaminess of the avocado and goat cheese. As you may remember, I’m not a blue cheese fan so although that’s the typical complement to buffalo, I always go for goat cheese. The jicama gives a nice crunch and starchiness, as does the radish (okay, I mostly added that for a little color). The relish is finished with a little lime zest to brighten everything up.

This chicken is fairly healthy, too. Using a nonstick skillet assures you use less oil but keep a crispy crust. Buffalo sauce allegedly has no calories (yeah, I know that’s not right, but that’s what it says on the bottle…). We had these with some corn fritter/cake thingies. Zachary was very upset at the end of this meal because he misunderstood that he was eating the corn cake and not that we would be having cake for dessert. Poor guy.

Breaded Buffalo Chicken with Avocado-Goat Cheese-Jicama Relish