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.
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.
Buffalo Chicken with Avocado-Goat Cheese-Jicama Relish
4 medium chicken breasts, about 4-5 oz.
2/3 cup buffalo/wing sauce
1 cup breadcrumbs
2 Tbsp. canola oil
1 large avocado, diced
1 cup peeled and diced jicama (about 1/2 of a jicama)
3 oz. goat cheese, crumbled
2 radishes, thinly sliced and halved
2 Tbsp. chopped parsley or cilantro
Juice of 1-2 limes
Pound the chicken breasts to about 1/3″ thickness.* Place in a dish or bag and toss with the buffalo sauce. (You can do this in advance and just leave in the fridge or do this in the beginning, before starting the rest of your meal).
Season the breadcrumbs with salt and pepper. Remove the chicken from the buffalo sauce and dredge in the breadcrumbs, patting to coat well.
Add 1 Tbsp. canola oil to a large nonstick skillet over medium heat. Once hot, place 2 of the chicken breasts in the oil. Cook until chicken is done, flipping once, approximately 3 minutes per side. Remove the chicken, add the remaining oil, and cook the second batch of chicken.
Meanwhile, make the relish. Combine the avocado, jicama, goat cheese, radishes, and cilantro. Season with salt and pepper to taste; add lime juice and lightly mix to combine.
Serve the relish on top of the buffalo chicken.
*If you don’t want to pound your chicken, pan-fry it as usual for about 2 minutes per side and then move to a 375° oven to finish cooking. If your chicken is too thick, the coating will burn before the inside is cooked thoroughly.