Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

Preheat oven 400F.

Melt butter over low heat in a small pot and combine with hot sauce.

Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand 10 minutes.

In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine.

Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown.

Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.