Super Bowl Appetizer… Sista’s Twist on Buffalo Chicken

Are you looking for a new recipe for Super Bowl Sunday?

The men in the family can never seem to get enough buffalo flavoring on game days.   Buffalo flavored chicken wings, drumsticks, tenders, dip, pretzels and potato chips served mild to hot are always a crowd pleaser.  Although our beloved Patriots will not be a part of this years Super Bowl game, the viewing parties will go on as planned.  This Sunday I’m changing up our usual football appetizer menu with a recipe twist on the widely popular combination of Buffalo chicken and Blue Cheese flavors everyone in the family seems to adore.  My daughter Amanda and I developed this recipe last month after a shopping trip to The Cave Cheese shop on Main Street to find some new cheeses to get creative with in the kitchen.  Laura, owner and cheese expert  offered us a sample of a St Agur Blue cheese.  The bright blue veining running through it’s creamy white cheese looked amazing and tasted incredible delicious.  That same day Amanda and I concocted 3 recipes using cheeses we sampled with Laura at The Cave. This recipe  is one of them and it now holds a spot on my son BJ’s top 5 game day appetizer food list.

Chicken & Blue Cheese Kabobs with Buffalo Dipping Sauce

Ingredients

4 chicken tenders cut into 16 one inch pieces

16 1×1 inch cube cut pieces St. Agur Blue Cheese (sold at The Cave on Main Street)

2 large eggs

1/4 cup milk

2 cups flour

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

2 1/2 cups Sicilian Breadcrumbs (recipe on page 201 in my cookbook “Gifts Of Gold”)

4 cups La Spagnolia

3 stalks fresh celery cut into 1/2 x 2 inch lengths

Buffalo Dipping Sauce Ingredients

¾ cup sour cream

3 tablespoon mayonnaise

¼ cup Franks Buffalo Hot Sauce

Step-by-Step

1 Combine and whisk all Buffalo Dipping Sauce ingredients together; reserve

Step-by-Step

1 whisk eggs and milk together in pie plate; reserve egg bath

2 arrange breadcrumbs into mound on clean work surface

3 sift flour, salt and pepper together; shape into mound on clean work surface;  working in small batches, coat all sides of cheese with flour; reserve

3 working in small batches flour all chicken pieces; reserve

4 dredge reserved floured cheese and chicken pieces in reserved egg bath, coat all sides with egg wash; immediately transfer to mound of Sicilian breadcrumbs; coat all sides of each piece; reserve

Note~ can be prepared up to this point and refrigerated up to 2 days before frying them to serve

5 heat oil in large frying pan; working in batches fry chicken and cheese pieces until golden on all sides; transfer fried pieces to wire lined cookie rack; cool 2-3 minutes

6 slide one piece cheese and chicken onto to wooden skewer; arrange on serving platter with reserved dipping sauce, and fresh celery