Buffalo Chicken Skewers

By á-47

Ingredients

• DIP
• 3/4 cup sour cream
• 1/3 cup mayonnaise
• 4 oz. blue cheese, crumbled
• 1/4 tea. worcestershire
• 1/4 tea. red wine vinegar
• salt and pepper
• CHICKEN
• 4 Tbsp. butter
• 1/2 cup Frank's RedHot sauce
• 1 Tbsp. sugar
• 1/2 tea. white vinegar
• 1 Tbsp. cayenne
• 1/2 cup flour
• 1 1/2 lb. skinless, boneless chicken breasts, cut into 40 1" cubes
• 1/4 cup vegetable oil
• Carrot and celery sticks, optional

Preparation

Step 1

Make dip: pulse sour cream, mayonnaise, blue cheese, worcestershire and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover an chill until redy to use (can be made up to 2 days ahead).

Make chicken: stir butter, hot wing sauce, sugar and vinegar in a pan over medium-lo heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tea. pepper, 2 tea. salt and flour. Add half of chicken and toss until well coated.

In a large skillet, warm half of the oil over medium-high heat. Remove chicken from bag, shaking off excess coating,. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the meddle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossingh remaining chicken in coating and cooking iun remainiung oil.

Rewarm hot sauce mixture in a pan or microwave. Pour over chicken in a large bowl; toss well to coat. Th4read 2 pieces of chicken onto 20 small skewers. Serve with dip and carrots and celery, if desired.