Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip

READY IN: 24hrs 45mins




  • 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.