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Recipe: Buffalo Legs with Blue Cheese Dip

Main Dishes - Chicken, Poultry
BUFFALO LEGS

FOR THE BLUE CHEESE DIP:
4 packages (4-ounce each) blue cheese, divided use
1 cup mayonnaise
1 cup sour cream
1 cup plain yogurt
2 tablespoons white wine vinegar
Salt and White pepper
FOR THE CHICKEN:
24 chicken legs
Flour (for coating)
butter and oil (for frying)
FOR THE SAUCE:
1 cup (2 sticks) butter
1/2 cup chipotle hot pepper sauce

TO PREPARE THE BLUE CHEESE DIP:
Crumble 2 of the blue cheese packages into a bowl. Mash together the cheese and mayonnaise with a fork until blended. Stir in the sour cream and yogurt. Add the vinegar, 1 teaspoon of salt and white pepper to taste.

Crumble 1 1/2 packages of the blue cheese into the dip, stirring to combine. Place the dip in a serving bowl.

Break up the remaining half package of the blue cheese and sprinkle over the top of the dip. Cover and chill until ready to serve.

TO PREPARE THE CHICKEN:
Season the chicken with salt and pepper to taste. Roll in flour to coat.

Fry the chicken in 2 tablespoons of oil and 2 tablespoons of butter over medium heat in a large skillet until browned on all sides and the meat is no longer pink around the bone, about 20 minutes. Fry in batches, if necessary, adding more butter and oil as needed. Drain on paper towels and keep warm (if frying in batches).

TO PREPARE THE SAUCE:
Melt 1 cup (2 sticks) of butter and combine with the pepper sauce. Dip the chicken legs in the mixture to coat; serve with the blue cheese dip.

Servings: 24
Source: Charles Perry, Los Angeles Times, 2003
MsgID: 37793
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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