Thursday, December 17, 2015

Buffalo Chicken Pops With Blue Cheese Dipping Sauce

Here’s the recipe:

For dip: Combine 1/2 cup Blue Cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 TBSP. whole milk, 1/8 cup lemon juice, salt and pepper by pulsing in a food processor.

Cut boneless, skinless chicken breasts into 1 1/2 inch cubes and spear through with cake pop sticks. Dredge in flour, wash in egg, and crust with panko bread crumbs. Shallow fry in vegetable oil for 4 minutes, rotating for even browning.

Over low heat, melt 1 stick of budder and combine with 1 1/2 cups of hot sauce and 2 TBSP. honey.