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Appetizers


�2 six-ounce chicken breasts
�For the brine:
�2 cups water
�1 tablespoon kosher salt
�1 tablespoon sugar
�1 teaspoon apple cider (or apple cider vinegar)
�1 cup ice
�For the breading:
�2 eggs, beaten
�1 cup flour
�2 cups panko bread crumbs
�oil for frying
�For the buffalo sauce:
�1� cups Frank�s Hot Sauce (or Louisiana Hot Sauce)
�� stick butter
�1 tablespoon red wine vinegar
�For the Blue Cheese Fondue:
�1 clove garlic, smashed then minced
�1 cup heavy cream
�3 oz blue cheese, crumbled
�12 oz gruyere cheese, shredded
�1 tablespoons butter
�1 tablespoon flour
�20-25 6″ lolli sticks (at craft store, cake supply or internet)
�celery sticks for garnish

Brine the chicken. Cut chicken into 1�″ chunks. Heat water, salt, sugar and vinegar until salt and sugar dissolves. Add ice to cool it down. Put in small bowl with chicken and place in refrigerator for one hour. This will make the chicken tender and juicy.
2.Heat the oil to 350 degrees. Make a dredging station with 3 bowls; one with the flour, then egg and then panko bread crumbs. Dredge chicken in that order. Set aside while starting the buffalo sauce and fondue dip.
3.Start the sauce. In small sauce pan heat hot sauce, butter and red wine vinegar over medium heat. Set aside.
4.Start the fondue dip. Heat garlic and cream in a small saucepan. Add cheeses. In a small bowl or ramekin, mix together the butter and 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.
5.Cook the chicken. Place the chicken in the hot oil to cook. Let fry until dark golden brown, about 4 minutes. Internal temperature should be 165 degrees. Immediately toss in the buffalo sauce then push lolli stick through chicken chunks. Serve with celery sticks and blue cheese fondue.

Alternative, if you don't want the fondue you can do blue cheese dip (1/2 cup blue cheese, 1/2 cup sour cream,1/4 cup mayo, 1 TBSP milk, clove garlic, 1/8 cup lemon juice and blend in a food processor)

Unrated