Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip ππ₯
Description:
This recipe is a delightful twist on the classic buffalo wings, featuring succulent boneless, skinless chicken thighs marinated in a flavorful bourbon mixture, fried to perfection, and coated in a tangy buffalo sauce. Accompanied by a creamy Maytag blue cheese dip and crisp vegetables, it’s a crowd-pleaser that’s perfect for game days, gatherings, or any occasion where you want to impress your guests with delicious homemade snacks. With a bit of planning, you can marinate the chicken and prepare the dip ahead of time, making it a convenient option for busy cooks.
- Prep Time: 24 hours
- Cook Time: 45 minutes
- Total Time: 24 hours 45 minutes
- Servings: 4 (as a main dish) or 8-12 (as an appetizer)
Ingredients:
For Marinating the Chicken:
- 1/4 cup Bourbon
- 1/4 cup fresh lemon juice
- 1/4 cup soy sauce
- 2 boneless, skinless chicken thighs
For Maytag Blue Dip:
- 1/4 cup Maytag blue cheese, crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons cider vinegar
- 1 scallion, chopped
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh ground black pepper
- A pinch of cayenne pepper
For Buffalo Sauce:
- 4 tablespoons unsalted butter
- 1/3 cup hot sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon coarse salt
- 1 teaspoon cornstarch
- 1 tablespoon water
For Coating and Frying:
- Fresh ground black pepper, to taste
- 1/2 cup unbleached all-purpose flour
- Oil for frying
For Serving:
- Bell peppers, sliced
- Seedless cucumber, sliced
- Celery heart, sliced
Instructions:
Marinate the Chicken:
- In a large bowl, mix together the bourbon, soy sauce, and fresh lemon juice.
- Trim any visible fat from the chicken thighs and cut them into 5-6 strips each.
- Toss the chicken strips in the bourbon mixture until they are well coated.
- Cover the bowl and refrigerate for 24 hours to allow the flavors to meld.
Make the Maytag Blue Dip:
- In a food processor, blend half of the Maytag blue cheese with the mayonnaise until smooth.
- Add the sour cream and cider vinegar, and process until the mixture is creamy.
- Incorporate the chopped scallions, parsley, and dill, and process briefly.
- Add the remaining Maytag blue cheese and pulse a few times to achieve a slightly chunky texture.
- Season the dip with salt, pepper, and cayenne to taste.
- Transfer the dip to a container, cover tightly, and refrigerate for up to four days.
Prepare the Buffalo Sauce:
- In a small saucepan, whisk together the unsalted butter, hot sauce, cider vinegar, and salt.
- In a separate bowl, mix the cornstarch with water until dissolved, then add it to the saucepan.
- Heat the sauce over medium heat, whisking constantly until it comes to a boil.
- Continue cooking until the sauce thickens slightly, then remove it from the heat and keep it warm.
Fry the Chicken:
- Preheat the oven to 250Β°F (120Β°C).
- Heat oil in a wok or deep, heavy pot to 365Β°F (185Β°C).
- Remove the marinated chicken from the refrigerator and drain off any excess liquid.
- Season the chicken strips with freshly ground black pepper.
- Dredge each piece of chicken in flour, shaking off any excess.
- Carefully fry the chicken in batches until golden brown, about 7 minutes per batch.
- Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Coat with Buffalo Sauce:
- Once all the chicken is fried, place it in a large bowl.
- Pour the warm buffalo sauce over the chicken and toss to coat evenly.
Serve:
- Spread the coated chicken in a single layer on a baking sheet.
- Heat in the preheated oven for about 5 minutes to allow the sauce to absorb.
- Arrange the chicken on a serving platter with sliced bell peppers, seedless cucumber, and celery heart.
- Serve immediately with the prepared Maytag blue dip.
Enjoy your Bourbon-Marinated Buffalo Chicken Strips with Maytag Blue Dip, a delectable appetizer or main dish that’s sure to be a hit at your next gathering! π
