Ingredients Jump to Instructions ↓

  1. 4 1/2 tablespoons unsalted butter

  2. 1/2 cup hot sauce, such as Frank's Louisiana Hot Sauce or Texas Pete's

  3. 1 tablespoon dark brown sugar

  4. 1 teaspoon rice vinegar

  5. 3 teaspoons cayenne pepper

  6. 1 teaspoon ground black pepper

  7. 3 teaspoons Kosher salt

  8. 1/2 cup flour

  9. 1 cup peanut oil

  10. 1 1/2 pound boneless chicken breasts, cut into small bite-sized pieces Cut up celery and carrot sticks

  11. 1 cup blue cheese dip or salad dressing

Instructions Jump to Ingredients ↑

  1. Make the sauce by melting the butter in a small saucepan over low heat. Whisk in the hot sauce, sugar and vinegar until combined. Remove from the heat and set aside. Taste and adjust seasonings, if desired. (Add melted butter for a mild flavor or add some Tabasco sauce to kick it up a bit.)

  2. Make the seasoning by mixing together the cayenne pepper, black pepper, salt, and flour on a plate. Place chicken into flour and press down to adhere the flour. Place peanut oil in a deep fryer or skillet--over medium-high heat (375 degrees). Remove chicken from the flour, shaking off any excess and place in hot skillet, in a single layer without crowding. Fry, turning once until golden crisp on all sides, about 2 to 3 minutes per side, depending upon heat of the oil. The oil will get hotter over time, so the second batch will cook faster--adjust the heat accordingly. Remove the chicken from the oil and drain on paper towels. Repeat steps with remaining chicken.

  3. If you would like to keep some chicken plain, set those pieces to the side. Transfer the remaining chicken to a large mixing bowl, pour the sauce over the chicken and toss until coated. Pour off and reserve excess sauce. Serve chicken bites with cut up celery and carrot sticks and blue cheese dip.


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