Buffalo Chicken Lollipops with Blue Cheese Fondue

Staff Writer
Buffalo Chicken Lollipops with Blue Cheese Fondue
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
348
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.

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
2g
N/A
Saturated Fat
10g
50%
Cholesterol
72mg
24%
Protein
11g
22%
Carbs
11g
4%
Vitamin A
142µg
16%
Vitamin B12
0.4µg
7%
Vitamin B6
0.1mg
6.5%
Vitamin C
13mg
21%
Vitamin D
0.4µg
0.1%
Vitamin E
3mg
13%
Vitamin K
11µg
14%
Calcium
228mg
23%
Fiber
0.4g
1.7%
Folate (food)
9µg
N/A
Folate equivalent (total)
9µg
2%
Iron
0.4mg
2.5%
Magnesium
15mg
4%
Monounsaturated
13g
N/A
Niacin (B3)
2mg
8%
Phosphorus
173mg
25%
Polyunsaturated
5g
N/A
Potassium
95mg
3%
Riboflavin (B2)
0.1mg
7.5%
Sodium
626mg
26%
Sugars, added
0.6g
N/A
Trans
0.2g
N/A
Zinc
1mg
7%

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