| Level: | Intermediate |
| Total: | 2 hr 43 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 28 min |
| Yield: | 6 servings |
Ingredients
- 4 strips bacon
- 1 1/2 pounds boneless skinless chicken
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 1/2 cups all-purpose flour
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups canola oil
- 3/4 cup sour cream
- 1 tablespoon mayonnaise
- 1/4 cup blue cheese, room temperature, cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
- Put the bacon onto a baking sheet and bake until crisp about 12 minutes. Transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of the bacon fat. Once the bacon is cool enough to handle, chop into small pieces.
- Cut the chicken into bite-size pieces. In a large bowl combine the buttermilk, hot sauce, and chicken. Cover and let marinate in refrigerator for at least 2 hours or up to overnight.
- In a glass baking dish, whisk together the flour, cayenne pepper, paprika, garlic powder, and salt and pepper. Remove the chicken from the buttermilk and add to the seasoned flour. Make sure all the chicken pieces are thoroughly coated. Remove the chicken from the flour mixture and put back into the buttermilk. Remove chicken from buttermilk and put back into the seasoned flour mixture for a second coating. Transfer the double coated chicken to a baking sheet and reserve.
- Heat the canola oil in a large cast iron skillet to 350 degrees F. Add the reserved 2 tablespoons bacon fat. Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side. Transfer the cooked chicken to a sheet pan lined with paper towels.
- In a medium bowl stir together the sour cream, mayonnaise and blue cheese. Stir in the crumbled bacon.
- Serve the chicken with the Derby Dip on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1061 |
| Total Fat | 82 g |
| Saturated Fat | 16 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 121 mg |
| Sodium | 831 mg |
Reviews
Nice heat that came through after you ate it. I didn’t have paprika so used Montreal Chicken instead. Nice with a buffalo sauce to dip in for even more heat.
I tried these didn’t care much for them,they were to many spices and they were not worth the time.
BRIAN BOITANO, I LOVE YOU! I am now addicted to these chicken bites and dip! I had these for my 30th with Brian’s Clementine Cosmos-this boy can cook! These bites are friggin’awesome!The dip compliments the chicken and breading so well.I did use more cayenne powder and it still wasn’t all too spicy.I will add more next time.TRY THESE! They are wonderful!
I always enjoy Brian’s show (no matter who he is!. My family Loves this recipe and we make it often.
To LONGOFAMILY_12115539: I don’t care for blue cheese either and in this recipe I do just substite ranch dressing, just enough that you can still taste the other ingredients and it doesn’t completely taste like ranch. In other recipes I usually substitute feta cheese for any of the blue cheeses.
This is excellent just a whole lot of different spices which can get really inconveinant after awhile especially if you have other things to worry about i can say i had a long day so i put some seasoning my friend left at my house called Annabelle’s Soul Food Seasoning and it tasted wonderful. I have used it ever since… I know you can get it off Amazon.. go get it!
First time I tried one of your recipes Brian and it was a big hit! Followed just as written and they turned out perfect. Thanks for a great new item to add to my appetizer party list!
delicious. i added chili paste in the milk instead of hot sauce, also additional cayenne pepper. still not very spicy but very satisfying.
For what this is worth…this recipe is delicious. As the recipe says AND to use on other other pieces of chicken. I haven’t tried yet BUT I bet this sauce will be great on turkey and pork tenderloin. Annie, Fremont, CA
I made this after seeing the show and it was great. I have two small children, so I made some pieces without the spice, and it was still good. This is one of my favorite shows on this channel. Keep it coming, Brian!
The recipe looks great and easy. From most of the comments I can’t wait to try it. However, I didn’t see the show and the recipe only says Hot Sauce. What type of hot sauce was used? Tobaxco? Louisiana? ?