Hot, Hot Chicken Strips
BLUE CHEESE DIP
2/3 cup nonfat plain yogurt
2 tablespoons mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
¼ teaspoon coarsely ground black pepper
CHICKEN STRIPS AND CELERY STICKS
1 tsp vegetable oil
½ lb skinless, boneless chicken breasts, cut crosswise into ¼ inch strips
¼ teaspoon salt
2 teaspoons butter
1 tablespoon of your favorite hot sauce, more or less to taste
5 stalks celery—cut into 3-inch sticks
In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.) Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot sauce to the pan and swirl until the butter melts and the sauce coats the chicken. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce.
Fly Creek Hot Wings for your Fourth of July Picnic
4-5 pounds whole wings [cut in half, removing tips]
1 cup oil for deep-frying
½ cup butter
½ cup of your favorite Fly Creek Hot Sauce
Blue Cheese Dip:
- 2/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 1/3 cup Blue Cheese Crumbles
Side Vegetables:
- 4 Large Stalks Celery cut in 3” sticks
- 4 Medium Carrots cut in 3” sticks
Heat oil in a deep fryer or fryer pan to 400 F (stovetop not recommended because of variable heat)
Wash and pat dry the chicken, and gently place in hot oil, keeping the wings separate with a fork, and cook until done around 12 minutes.
At a low heat melt the butter with the hot sauce, add salt and pepper to taste.
When wings are done, remove from pan and let drain on paper towels.
In a large bowl toss the wings with the melted butter and hot sauce.
Serve with Blue Cheese Dip and Side Vegetables.