Ingredients
-
-
1/4
-
1/4
-
1/4
-
2
-
-
1/4
-
1/2
-
1/4
-
2
-
1/2
-
1
-
1
-
1/2
-
1/4
Directions
Bourbon-Marinated Buffalo Chicken Strips With Maytag Blue Dip, Instead of the traditional and now rather expensive chicken wings, 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 , Instead of the traditional and now rather expensive chicken wings, 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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Steps
|
1
Done
|
Marinate the Chicken: in a Large Bowl, Combine the Bourbon, Soy Sauce and Lemon Juice. |
|
2
Done
|
Trim and Discard Any Visible Fat on the Chicken Thighs. |
|
3
Done
|
Cut Each Lengthwise Into 5-6 Strips. |
|
4
Done
|
Toss the Strips in the Bourbon Mixture; Cover and Refrigerate For 24 Hours. |
|
5
Done
|
Make the Dip: Blend Half the Cheese With the Mayonnaise in a Food Processor Until Smooth. |
|
6
Done
|
Add the Sour Cream and Vinegar, and Process Until the Mixture Has the Consistency of a Creamy Mayonnaise. |
|
7
Done
|
Add the Scallions, Parsley and Dill and Process Again Briefly. |
|
8
Done
|
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
Done
|
Wrap Well and Refrigerate Up to Four Days. |
|
10
Done
|
Make the Sauce: in a Small Saucepan, Whisk Together All of the Ingredients. |
|
11
Done
|
Heat While Whisking Constantly Until the Mixture Comes to a Boil. |
|
12
Done
|
the Sauce Should Be Smooth and Slightly Thickened. |
|
13
Done
|
Remove from the Heat and Keep Warm. |
|
14
Done
|
Finish the Dish: Heat the Oven to 250 Degrees. |
|
15
Done
|
Pour Enough Oil Into a Wok or Deep, Heavy Pot to Reach About 2 Inches. |
