These will satisfy 5 year olds to 85 year olds…

Pineapple Buffalo Chicken Bites with Smoked Blue Cheese Sauce

  • 1 lb organic chicken breast
  • Buttermilk Brine
    • 1 cup buttermilk
    • 1 tbsp Tabasco
    • 1 tsp salt
  • Dredge
    • 9 oz flour
    • 4 tsp of 10x sugar
    • 1/2 tsp black pepper
    • 2 tsp salt
    • 6 tbsp Panko bread crumbs
  • Pineapple Buffalo Sauce
    • 1/2 cup Frank’s Red Hot
    • 2 tsp seasoned rice wine vinegar
    • 3 tbsp butter
    • 2 tsp apple cider vinegar
    • 4 tsp Smucker’s pineapple preserves
  • Blue Cheese Sauce
    • 4 oz Wegman’s Organic smoked blue cheese
    • 1 tsp sugar
    • 1/4 tsp salt
    • 4 tbsp Hellman’s mayonaise
    • 1/2 cup Half & Half

Mix buttermilk brine ingredients in large mixing bowl. Cube chicken breast into bite size pieces, pat dry and put into large gallon sized zip lock bag, then pour in buttermilk brine. Chill in refrigerator for 1 hour. In the meantime, fill deep fryer to max level with vegetable oil and heat to 365 degrees. Then prepare your dredge to be used later – simply combine all dry dredge ingredients in large mixing bowl and set aside.

Next make your sauces. Prepare the pineapple buffalo sauce by combining all ingredients into large glass mixing bowl. Microwave until butter is melted then stir until thoroughly combined.  Prepare the blue cheese sauce by combined all ingredients until smooth in a food processor.  Chill blue cheese sauce in refrigerator until ready to serve.

When you’re ready to make your chicken bites, remove buttermilk brined chicken from refrigerator. Fry chicken bites in batches by dredging 10-12 pieces at a time and frying for about 4 minutes, until golden brown. Follow the instructions that come with your fryer – every fryer is a little bit different. Drizzle bites with pineapple buffalo sauce and blue cheese sauce and serve hot. Enjoy!