I remember the first time that I made these for a party. My husband had come home from Iraq and I threw him a party. Out of everything that I cooked that day, this was by far the best! It wasn’t the chicken necessarily but the Derby Dip itself. I think that it put of over the top. I will share both today. I will say this, if you substitute the bacon for the imitation, it will not taste the same. I found this out by someone else telling me with whom I shared this recipe with. I used Wright bacon for mine. I prefer a thicker cut bacon. Any kind of bacon is fine, really. Also, I suggest you prepare the chicken the night before (marinating in the buttermilk) so that it will be nice and tender. If you are really crunched for time, the 2 hours suggested is better.
What you need:
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 oilDerby Dip:
3/4 cup sour cream
1 tablespoon mayonnaise
1/4 cup blue cheese, room temperature, cut into small pieces
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.
Believe me when I say that is one of the best dips that I have ever tasted! If you are not a fan of blue cheese, I can say that you can use your favorite aged crumbly cheese of your choice. Though I have never done this (I love blue cheese) it should come out with the same results. I hope this becomes a next party favorite! You can try the dip with another recipe that I have shared with you, Wings 3 Ways!
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