Bourbon-marinated Buffalo Chicken Strips With Maytag Blue Dip

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 marinate the chicken: in a large bowl, combine the bourbon, soy sauce and lemon juice.
• 2 trim and discard any visible fat on the chicken thighs.
• 3 cut each lengthwise into 5-6 strips.
• 4 toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
• 5 make the dip: blend half the cheese with the mayonnaise in a food processor until smooth.
• 6 add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
• 7 add the scallions, parsley and dill and process again briefly.
• 8 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.
• 9 wrap well and refrigerate up to four days.
• 10 make the sauce: in a small saucepan, whisk together all of the ingredients.
• 11 heat while whisking constantly until the mixture comes to a boil.
• 12 the sauce should be smooth and slightly thickened.
• 13 remove from the heat and keep warm.
• 14 finish the dish: heat the oven to 250 degrees.
• 15 pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
• 16 heat the oil to 365 degrees or until the oil shimmers.
• 17 meanwhile, drain the chicken well and pat it dry on paper towel.
• 18 s season with the pepper, then dredge each piece in flour, shaking off any excess.
• 19 carefully fry the chicken in batches until golden brown, about 7 minutes.
• 20 remove from the oil and drain on paper towels while frying the remaining chicken.
• 21 when all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
• 22 spread in a single layer on a baking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.
• 23 serve immediately with the dip and vegetables.