Bourbon Marinated Buffalo Chicken Strips With Maytag Blue Dip Recipes

BOURBON-MARINATED BUFFALO CHICKEN STRIPS WITH MAYTAG BLUE DIP

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.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup,hot sauce, cayenne poepper, garlic salt and worcestershire sauce. Remove from heat; cover and reserve sauce.
• In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
• In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
• In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
• Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken. Toss chicken strips with reserved sauce (reheated if necessary) to coat.
• Serve with Blue Cheese Salad; In a large bowl, whisk together sour cream, mayonnaise, water, lemon juice, hot sauce, and 1/4 teaspoon salt. Fold in blue cheese.
• Add romaine lettuce, carrots, and celery; toss to combine. Serve immediately.

CODE BLUE DIP

Steps:

• Preheat oven to 350.
• Mix all ingredients together.
• Bake uncovered 20-30 minutes.
• Serve with crackers, veggies or pretzels.

CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.