Buffalo chicken nibbles with blue cheese aioli and spicy dipping sauce
( SERVES 4 )
Buffalo chicken originates from Buffalo, New York. Chicken pieces are deep-fried and served with a hot sauce.
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|1||Garlic cloves, roughly chopped|
|2 tsp||Lemon juice|
|1 cup||Rice bran oil, or canola oil|
|100 g||Blue cheese, roughly chopped|
|2 tbsp||Parsley, leaves, finely chopped|
|1 to taste||Salt & freshly ground pepper|
|¾ cup||Plain flour|
|2 kg||Chicken nibbles, (1-2 kg)|
|1 to fry||Rice bran oil, or canola|
|1 to serve||Carrot, cut into sticks|
|1 to serve||Celery stalk, cut into sticks|
- To make the aioli, place the egg, garlic and lemon juice in a small food processor and blend until well mixed.
- With the motor running, slowly add the oil in a thin stream. The mixture will thicken.
- Add the blue cheese and parsley, and process until well combined. Taste & season with salt & freshly cracked black pepper. Set aside.
- To make the sauce, slowly melt the butter in a small saucepan without stirring. Gently pour the yellow liquid into a bowl, leaving the white milk solids behind.
- Discard the milk solids. Add the whole bottle of Tabasco, paprika, sugar and salt, and whisk to combine. Set aside.
- Preheat the oven to 50 degC.
- Mix the flour and salt in a bowl, then toss the nibbles in the mixture to coat.
- You may need more flour and salt, depending on how many nibbles you have. Set aside while you heat the oil.
- Fill a saucepan with enough oil to half submerge the nibbles and heat to medium-high.
- Cook the chicken in batches for around 4-5 minutes on each side until golden brown and cooked through.
- Drain on paper towels, sprinkle with salt and place in the oven to keep warm while you cook the remaining nibbles.
- You can either coat the chicken in the hot sauce, or serve it on the side as a dip along with the blue cheese aioli.
- Add some carrot and celery sticks to the plate to serve.