Buffalo Chicken Strips with Blue Cheese Dip

Buffalo Chicken Strips with Blue Cheese Dip
Photo by Scott Phillips


  • Pinch cayenne
  • ¼ lb. Maytag Blue, crumbled
  • 1 seedless cucumber, unpeeled, cut into spears
  • 4 Tbs. melted unsalted butter
  • 2 lb. boneless, skinless chicken thighs
  • 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 Tbs. cider vinegar
  • + 17 more ingredients
    • 1 Tbs. cornstarch mixed with ¼ cup water
    • ½ cup thinly sliced scallions
    • 3 cups unbleached all-purpose flour
    • ¼ cup bourbon
    • ¼ cup fresh lemon juice
    • 1 celery heart, washed and drained, cut into sticks
    • ½ tsp. coarse salt
    • ¾ tsp. coarse salt
    • 2 colored bell peppers (orange, red, or yellow), cored, seeded, and cut into ½-inch wide strips
    • ¼ tsp. freshly ground black pepper
    • ½ cup mayonnaise (homemade or prepared)
    • ¼ cup sour cream
    • 1 Tbs. finely chopped fresh dill
    • ½ tsp. freshly ground black pepper
    • ¼ cup soy sauce
    • About 1 qt. vegetable oil for frying
    • 1 Tbs. finely chopped fresh flat-leaf parsley

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


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