Buffalo Chicken Strips with Blue Cheese Dip

Ingredients

• ¼ tsp. freshly ground black pepper
• ½ tsp. coarse salt
• 1 Tbs. finely chopped fresh dill
• 1 Tbs. finely chopped fresh flat-leaf parsley
• ¼ cup Crystal Hot Sauce (or another brand of cayenne hot sauce such as Frank’s or Durkee, but not a fiery sauce like Tabasco)
• 2 colored bell peppers (orange, red, or yellow), cored, seeded, and cut into ½-inch wide strips
• 4 Tbs. melted unsalted butter
• + 17 more ingredients
• • 1 Tbs. cornstarch mixed with ¼ cup water
  • ½ cup thinly sliced scallions
  • 2 Tbs. cider vinegar
  • ½ cup mayonnaise (homemade or prepared)
  • 2 lb. boneless, skinless chicken thighs
  • About 1 qt. vegetable oil for frying
  • Pinch cayenne
  • ¼ lb. Maytag Blue, crumbled
  • 1 celery heart, washed and drained, cut into sticks
  • 1 seedless cucumber, unpeeled, cut into spears
  • ½ tsp. freshly ground black pepper
  • ¼ cup sour cream
  • ¼ cup fresh lemon juice
  • ¼ cup soy sauce
  • ¾ tsp. coarse salt
  • 3 cups unbleached all-purpose flour
  • ¼ cup bourbon

In a large bowl, combine the bourbon, soy sauce, and lemon juice. Trim and discard any visible fat on the chicken thighs. Cut each thigh lengthwise into 5 to 6 strips. Toss the strips in the bourbon mixture. Cover and refrigerate for 24 hours. Blend half the cheese with the mayonnaise in a food...

View full recipe at Fine Cooking