Monday, January 26, 2015

Buffalo Chicken with spicy blue cheese dip

After the Superbowl, I'm unsure what my husband will be doing with his weekends. He is always watching the NFL network. When he talks to his best friend, they are talking about which team will win. Since they have rival teams, it is a fun to listen to them talk smack to each other. I guess they will need this down time to recover from football season. I am hoping their jerseys can be put away for at least a couple of months. I don't even have a t-shirt with my favorite team but I do have a t-shirt of my husband's team. He even tells me how nice I look in the shirt. Since it is the end of football season, I wanted to make some buffalo chicken. This chicken isn't dipped in the traditional butter but I couldn't tell. It is so tender and I really liked it. My son made the dip for me. I must be influencing him since he asked where the cayenne pepper was since the recipe called for it. I told him it is with the spices and he said forget about that and he added hot sauce instead. I really liked the dip. If you are hosting a party, definitely make this recipe.
Boneless Buffalo Chicken
 3 Tbsp butter milk
3 Tbsp Frank's Redhot Original cayenne pepper hot sauce, divided
3 Tbsp distilled white vinegar, divided
2 lbs. boneless chicken breast, chopped into bit size pieces
2 cups all purpose flour
1 tsp cayenne pepper
1/4 tsp salt
1/8 tsp ground black pepper
2 Tbsp vegetable oil, divided 
2 cups carrot and celery sticks

  1.  In a large bowl, combine the buttermilk, 2 Tbsp hot sauce, and 2 Tbsp vinegar.
  2. Add the chicken to the buttermilk mixture and toss to coat. 
  3. Cover and refrigerate for 1 hour. Stir occasionally.
  4. On a plate, combine the flour with the cayenne pepper, salt, and ground black pepper.
  5. In a medium bowl, combine the remaining 1 Tbsp hot sauce and 1 Tbsp vinegar. Set aside.
  6. In a large skillet, heat 1 Tbsp vegetable oil over medium high heat. 
  7. Remove the chicken from the marinade and evenly coat in the flour mixture. 
  8. In the skillet, cook the chicken in batches until golden brown about 4 minutes per a side. Add additional vegetable oil if need. 
  9. Once cooked through, remove the chicken and place onto a paper lined plate.
  10. Drizzle the chicken with the hot sauce and vinegar mixture. 
  11. Serve with the Spicy Blue Cheese Dip (recipe below), carrots, and celery.
Spicy Blue Cheese Dip
2/3 cup reduced fat sour cream
1 cup blue cheese, chopped
1 Tbsp distilled white vinegar
1 Tbsp Frank's Redhot Original hot sauce

  1. In a medium bowl, mix the sour cream, blue cheese, vinegar, and the hot sauce.
  2. Cover and refrigerate until ready to serve.
*Note: I buy the solid blue cheese block and then I chopped it. I notice the quality of taste for the blue cheese is so much better. 

Recipe adapted from

One year ago.....................................I made Fried Rice.
Two years ago...................................I made Cheddar Biscuits.
Three years ago.................................I made Fluffy Dinner Rolls.
Did you already know..........................
-In 1948, the Los Angeles Rams were the first NFL team to put logos on their helmet.
-The only NFL team to have their logo on one side of their helmet is the Pittsburgh Steelers.
-The NFL team Cleaveland Brown do not have any primary logos on their helmets.

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