Ingredients

• 2 cups buttermilk
• 2 tablespoons hot sauce
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves, about 6 ounces each, cut into fingers
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 small head green cabbage, shredded (4 cups)
• 3 to 4 large carrots, coarsely grated
• 2 celery ribs, thinly sliced
• 1 box waffle crackers (recommended: Triscuit), pulverized in a food processor or 2 cups fresh bread crumbs
• 1/2 cup vegetable oil

Instructions

1. Whisk the buttermilk and half of the hot sauce in a large bowl. Season with salt and pepper. Add the chicken and marinate, covered, in the refrigerator, for about 45 minutes to 1 hour.
2. Meanwhile, prepare the slaw. Combine the mayonnaise, sour cream and blue cheese in a food processor or blender and process until smooth. Season with the remaining half of the hot sauce and salt and pepper. You should have about 1 cup dressing. Just before cooking the chicken, toss the cabbage, carrots and celery with about 3/4 cup of the dressing. Reserve the remaining 1/4 cup dressing for serving.
3. Put the cracker crumbs in a shallow bowl or plate. Lift the fingers 1 at a time and drain off the excess liquid. Dip into the crumbs and turn to coat on all sides.
4. Heat half the oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook, turning once or twice, until browned and cooked through, 6 to 8 minutes. Repeat with the remaining oil and chicken.
5. For your picnic, package the reserved dressing, slaw, and chicken.