Buffalo Chicken Lollipops with Blue Cheese Fondue

Buffalo Chicken Lollipops with Blue Cheese Fondue
Staff Writer
Erika Monroe-Williams

Sometimes serving the same thing over and over again can make it hard for the kids to finish their dinner. Make it interesting by adding a few creative twists to trusted favorites, like these Buffalo chicken lollipops, which give a new look to chicken nuggets.

Click here to see 10 Back-to-School Recipes to Make Your Kids Happy

20
Servings
171
Calories Per Serving
Deliver Ingredients

Ingredients

  • Two 6-ounce chicken breasts
  • 2 Cups water
  • 1 Tablespoon kosher salt
  • 1 Tablespoon sugar
  • 1 Teaspoon apple cider or apple cider vinegar
  • 1 Cup ice
  • 2 eggs, beaten
  • 1 Cup plus 1 tablespoon flour
  • 2 Cups panko breadcrumbs
  • Oil for frying
  • 1 1/2 Cup Frank’s Hot Sauce (or Louisiana Hot Sauce)
  • 1/2 stick plus 1 tablespoon butter
  • 1 Tablespoon red-wine vinegar
  • 1 clove garlic, minced
  • 1 Cup heavy cream
  • 3 Ounces bleu cheese, crumbled
  • 12 Ounces Gruyère cheese, shredded
  • Celery sticks, for garnish

Directions

To brine the chicken, cut the breasts into 1 ½-inch chunks. Heat the water, salt, sugar, and vinegar until salt and sugar dissolves. Add the ice to cool it down. Put the brine and the chicken in a small bowl and place in the refrigerator for 1 hour. This will make the chicken tender and juicy.

Heat 3-4 inches of oil to 350 degrees. Make a dredging station with 3 bowls: one with 1 cup of the flour, one with egg, and one with the panko breadcrumbs. Dredge the chicken in that order. Set aside while starting the Buffalo sauce and fondue dip.

Start the sauce. In small sauce pan heat the hot sauce, ½ stick of butter, and red-wine vinegar over medium heat. Set aside.

Start the fondue dip. Heat the garlic and cream in a small saucepan. Add the cheeses. In a small bowl or ramekin, mix together the 1 tablespoon of butter and 1 tablespoon of 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.

Add the dredged chicken pieces to the hot oil to cook. Let the chicken fry until dark and golden brown, about 4 minutes. The internal temperature should be 165 degrees. Immediately toss in the Buffalo sauce then push the pieces onto 6-inch-long lollipop sticks. Serve with celery sticks and blue cheese fondue.

Nutritional Facts

Total Fat
8g
11%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
19mg
6%
Carbohydrate, by difference
18g
14%
Protein
7g
15%
Vitamin A, RAE
124µg
18%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
179mg
18%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
155mg
22%
Selenium, Se
9µg
16%
Sodium, Na
261mg
17%
Water
54g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.