Brine the chicken. Cut chicken into 1 1/2? chunks. Heat water, salt, sugar and vinegar until salt and sugar dissolves. Add ice to cool it down. Put in small bowl with chicken and place in refrigerator for one hour. This will make the chicken tender and juicy.
Heat the oil to 350 degrees. Make a dredging station with 3 bowls; one with the flour, then egg and then panko bread crumbs. Dredge chicken in that order. Set aside while starting the buffalo sauce and fondue dip.
Start the sauce. In small sauce pan heat hot sauce, butter and red wine vinegar over medium heat. Set aside.
Start the fondue dip. Heat garlic and cream in a small saucepan. Add cheeses. In a small bowl or ramekin, mix together the butter and flour to make roux. Add it to the cheese mixture and heat until nice and melted. Pour into a small crock or bowl for dipping.
Cook the chicken. Place the chicken in the hot oil to cook. Let fry until dark golden brown, about 4 minutes. Internal temperature should be 165 degrees. Immediately toss in the buffalo sauce then push lolli stick through chicken chunks. Serve with celery sticks and blue cheese fondue.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 150 (61%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2g|
|Cholesterol 38.1mg||12 %|
|Sodium 588.3mg||20 %|
|Potassium 71.6mg||2 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 16.3g|
|Protein 8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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