BOURBON-MARINATED BUFFALO CHICKEN STRIPS WITH MAYTAG BLUE DIP

Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip image

"Instead of the traditional and now rather expensive chicken wings, I use boneless, skinless chicken thighs in my version of this popular snack. It's best to use natural, high quality chicken. The Maytag dip can be made up to 4 days ahead of time, but definitely start this dish at least a day ahead of time to let the chicken marinate. Serves 4 as a main dish, 8-12 as an appetizer." I believe this recipe was given to my by a member of Cook's Talk, but I can't remember whom. It took me three weeks to find my precious paper copy, so I've transcribed it here for safekeeping. It's good stuff.

Provided by skat5762

Categories Chicken

Time P1DT45m

Yield 4 serving(s)

Number Of Ingredients 25

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Ingredients

1/4 cup Bourbon
1/4 cup fresh lemon juice
1/4 cup soy sauce
2 lbs boneless skinless chicken thighs
1/4 lb maytag blue cheese, crumbled
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 cup thinly sliced scallion
1 tablespoon finely chopped flat leaf parsley
1 tablespoon finely chopped fresh dill
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1 pinch cayenne
1/4 cup Crystal hot sauce (or another brand of cayenne hot sauce such as Frank's or Durkee, but not a fiery sauce like Tabasco)
4 tablespoons melted unsalted butter
1/3 teaspoon coarse salt
1 tablespoon cornstarch, mixed with
1/4 cup water
vegetable oil, about 1 quart (for frying)
1/2 teaspoon fresh ground black pepper
3 cups unbleached all-purpose flour
2 coloured bell peppers, cored, seeded, and cut into 1/2 inch wide strips (orange, red or yellow)
1 seedless cucumber, unpeeled, cut into spears
1 celery heart, washed and drained, cut into sticks

Steps:

Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
Trim and discard any visible fat on the chicken thighs.
Cut each lengthwise into 5-6 strips.
Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
Add the scallions, parsley and dill and process again briefly.
Add the remaining cheese and process very briefly (the dip should be slightly chunky), remove from the food processor, and season to taste with salt, pepper, and cayenne.
Wrap well and refrigerate up to four days.
Make the sauce: In a small saucepan, whisk together all of the ingredients.
Heat while whisking constantly until the mixture comes to a boil.
The sauce should be smooth and slightly thickened.
Remove from the heat and keep warm.
Finish the dish: Heat the oven to 250 degrees.
Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
Heat the oil to 365 degrees or until the oil shimmers.
Meanwhile, drain the chicken well and pat it dry on paper towel.
s Season with the pepper, then dredge each piece in flour, shaking off any excess.
Carefully fry the chicken in batches until golden brown, about 7 minutes.
Remove from the oil and drain on paper towels while frying the remaining chicken.
When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
Spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
Serve immediately with the dip and vegetables.