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    You are in: Home / Recipes / Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip Recipe
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    Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip

    Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip. Photo by s'kat

    1/1 Photo of Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 45 mins

    24 hrs

    45 mins

    s'kat's Note:

    "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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the chicken

    For the dip

    For the sauce

    • 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

    For finishing the dish

    Directions:

    1. 1
      Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
    2. 2
      Trim and discard any visible fat on the chicken thighs.
    3. 3
      Cut each lengthwise into 5-6 strips.
    4. 4
      Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
    5. 5
      Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
    6. 6
      Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
    7. 7
      Add the scallions, parsley and dill and process again briefly.
    8. 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. 9
      Wrap well and refrigerate up to four days.
    10. 10
      Make the sauce: In a small saucepan, whisk together all of the ingredients.
    11. 11
      Heat while whisking constantly until the mixture comes to a boil.
    12. 12
      The sauce should be smooth and slightly thickened.
    13. 13
      Remove from the heat and keep warm.
    14. 14
      Finish the dish: Heat the oven to 250 degrees.
    15. 15
      Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
    16. 16
      Heat the oil to 365 degrees or until the oil shimmers.
    17. 17
      Meanwhile, drain the chicken well and pat it dry on paper towel.
    18. 18
      s Season with the pepper, then dredge each piece in flour, shaking off any excess.
    19. 19
      Carefully fry the chicken in batches until golden brown, about 7 minutes.
    20. 20
      Remove from the oil and drain on paper towels while frying the remaining chicken.
    21. 21
      When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
    22. 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. 23
      Serve immediately with the dip and vegetables.

    Ratings & Reviews:

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    Nutritional Facts for Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip

    Serving Size: 1 (653 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1056.0
     
    Calories from Fat 383
    36%
    Total Fat 42.6 g
    65%
    Saturated Fat 18.4 g
    92%
    Cholesterol 254.6 mg
    84%
    Sodium 2689.1 mg
    112%
    Total Carbohydrate 91.4 g
    30%
    Dietary Fiber 4.8 g
    19%
    Sugars 6.3 g
    25%
    Protein 64.7 g
    129%

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