Bourbon Marinated Buffalo Chicken Strips With Maytag Blue Dip Recipes

BOOZY BOURBON CHICKEN MARINADE

Steps:

• Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.

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

Steps:

• In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
• Refrigerate chicken 60 to 90 minutes.
• Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
• Heat oil to 375.
• Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
• Add sauce mixture and stir.
• Serve with Ranch dressing.

BUFFALO CHICKEN STRIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
• Put seasoning mix in a plastic bag. Add chicken and shake to coat.
• Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
• Serve with dressing on the side.

BUFFALO CHICKEN STRIPS II

Steps:

• To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
• To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
• Serve hot chicken with refrigerated dip mix.

BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD

Steps:

• In a small saucepan, melt butter over medium heat. Stir in ketchup and hot 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.