Buffalo Legs

Recipe Ingredients

4		Blue cheese - (4 oz ea)
1 cup	237ml	Mayonnaise
1 cup	237ml	Sour cream
1 cup	237ml	Plain yogurt
2 tablespoons	30ml	White wine vinegar
		Salt - to taste
		Freshly-ground white pepper - to taste
24		Chicken legs
		Flour - for coating
		Butter - as needed
		Oil - as needed
1/2 cup	118ml	Chipotle hot pepper sauce

Recipe Instructions

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.

Season the chicken with salt and pepper to taste. Roll in flour to coat.

Fry the chicken in 2 tablespoons of butter and 2 tablespoons of oil 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).

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. Serving with bamboo skewers of fresh vegetables, such as broccoli crowns, red and yellow pepper pieces and cucumber slices.

This recipe yields 24 servings.

Each serving: 414 calories; 675 mg. sodium; 107 mg. cholesterol; 30 grams fat; 13 grams saturated fat; 12 grams carbohydrates; 23 grams protein; 0.34 gram fiber.

Source:
The Los Angeles Times, 01-22-2003

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