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For the Chicken: 1 pound very thinly sliced boneless skinless chicken breast 12 ounces buffalo wing sauce 2 teaspoons oil For the Onion Tangles: 1 small Vidalia onion, halved and thinly sliced 1 cups buttermilk 1 cup all purpose flour 1 teaspoon paprika teaspoon black pepper oil for frying salt to taste For the Salad: 8 - 10 cups mixed greens 1 cup iceberg salad mix (with shredded carrots and radicchio) 1 cup grape tomatoes, quartered 4 ounces crumbly blue cheese 4 ounces shredded sharp cheddar creamy blue cheese or ranch dressing Place the uncooked chicken breast in about 5 or 6 ounces of the wing sauce, cover, and refrigerate for about 30 minutes

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And its as smooth as butter