Buffalo Chicken Lollipops with Blue Cheese Fondue
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.
- 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
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.