Bourbon Marinated Buffalo Chicken Strips
fergusoc
ingredients
Marinade- 1/4 cup bourbon whiskey
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 4 ounces Blue cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. cider vinegar
- 1 tbsp. chopped flat leaf parsley
- 1 tbsp. chopped fresh dill
- 1/2 tsp. salt
- 1/4 tsp. pepper
- pinch of cayenne
- 1/4 cup hot sauce
- 4 tbsp. unsalted butter, melted
- 3/4 tsp. salt
- 1 tbsp. cornstarch mixed with 1/4 cup water
- 2 lbs. boneless, skinless chicken breasts cut into strips
- vegetable oil, about 1 quart
- 3 cups flour
- 1/2 tsp. cayenne pepper
directions
Marinade
Combine the marinade ingredients and toss the strips in the mixture. Cover and refrigerate for 24 hours.
Dip
Blend half the cheese with the mayo until smooth. Add the sour cream, cider vinegar, parsley and dill; blend together. Add the remaining cheese and process very slightly. The dip should be chunky. Season to taste with salt and cayenne. Cover and refrigerate for up to 4 days.
Sauce
In a saucepan, add the hot sauce, butter, salt and cornstarch mixture. Heat while whisking until the mixture comes to a boil. The sauce should be smooth and slightly thickened. Remove from heat and keep warm.
To finish the dish
Heat oven to 250°. Pour oil into deep pot to reach about 2 inches. Drain chicken well and pat dry with paper towels. Season with 1/2 tsp. cayenne. Dredge chicken in flour. Fry in hot oil until strips are golden. Put the fried chicken into a bowl and toss with the warm sauce. Then put strips on a baking sheet. Heat in oven until sauce is absorbed, about 5 minutes. Serve immediately with the dip and slices of red pepper, cucumber and celery if desired.
Source: Christy
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