Bourbon-Marinated Buffalo Chicken Strips with Maytag Blue Dip

Ingredients

For the chicken

• 1/4 cup bourbon
• 1/4 cup fresh lemon juice
• 1/4 cup soy sauce
• 2 lbs boneless skinless chicken thighs

For the dip

• 1/4 lb maytag blue cheese, crumbled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cider vinegar
• 1/2 cup thinly sliced scallion
• 1 tablespoon finely chopped flat leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1/2 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 1 pinch cayenne

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

• vegetable oil, about 1 quart (for frying)
• 1/2 teaspoon fresh ground black pepper
• 3 cups unbleached all-purpose flour
• 2 coloured bell peppers, cored,seeded,and cut into 1/2 inch wide strips (orange, red or yellow)
• 1 seedless cucumber, unpeeled,cut into spears
• 1 celery heart, washed and drained,cut into sticks

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 mixutre 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 bking sheet and heat in the oven for about 5 minutes so the sauce is absorbed.

23. 23

    Serve immediately with the dip and vegetables.