Bourbon-Marinated Buffalo Chicken Strips with Maytag Blue Dip

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"Instead of the traditional and now rather expensive chicken wings, I 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 remeber 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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Ingredients [?]

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  • add   1/4 cup fresh lemon juice
  • add   1 tablespoon cornstarch
  • add   1/4 cup water
  • add   1/4 cup soy sauce
  • add   1/2 teaspoon fresh ground black pepper
  • add   2 coloured bell peppers, cored,seeded,and cut into 1/2 inch wide strips (orange, red or yellow)
  • add   1 seedless cucumber
  • add   1/2 teaspoon coarse salt
  • add   1/4 cup bourbon
  • add   1 pinch cayenne
  • add   2 tablespoons cider vinegar
  • add   4 tablespoons melted unsalted butter
  • add   1/3 teaspoon coarse salt
  • add   3 cups unbleached all-purpose flour
  • add   1 tablespoon finely chopped fresh dill
  • add   2 lbs boneless skinless chicken thighs
  • add   1 tablespoon finely chopped flat leaf parsley
  • add   1 celery heart
  • add   1/4 teaspoon fresh ground black pepper
  • add   1/4 cup sour cream
  • add   1/2 cup mayonnaise
  • add   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)
  • add   1/2 cup thinly sliced scallions
  • add   1/4 lb maytag blue cheese
  • add   vegetable oil, about 1 quart (for frying)


  1. Marinate the chicken: In a large bowl, combine the bourbon, soy sauce and lemon juice.
  2. Trim and discard any visible fat on the chicken thighs.
  3. Cut each lengthwise into 5-6 strips.
  4. Toss the strips in the bourbon mixture; cover and refrigerate for 24 hours.
  5. Make the dip: Blend half the cheese with the mayonnaise in a food processor until smooth.
  6. Add the sour cream and vinegar, and process until the mixture has the consistency of a creamy mayonnaise.
  7. Add the scallions, parsley and dill and process again briefly.
  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. Wrap well and refrigerate up to four days.
  10. Make the sauce: In a small saucepan, whisk together all of the ingredients.
  11. Heat while whisking constantly until the mixutre comes to a boil.
  12. The sauce should be smooth and slightly thickened.
  13. Remove from the heat and keep warm.
  14. Finish the dish: Heat the oven to 250 degrees.
  15. Pour enough oil into a wok or deep, heavy pot to reach about 2 inches.
  16. Heat the oil to 365 degrees or until the oil shimmers.
  17. Meanwhile, drain the chicken well and pat it dry on paper towel.
  18. s Season with the pepper, then dredge each piece in flour, shaking off any excess.
  19. Carefully fry the chicken in batches until golden brown, about 7 minutes.
  20. Remove from the oil and drain on paper towels while frying the remaining chicken.
  21. When all the chicken is cooked, place it in a large bowl, pour the sauce overtop, then toss to coat.
  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. Serve immediately with the dip and vegetables.