Buffalo Chicken and Dip

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Buffalo Chicken and Dip
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound skinless, boneless chicken breast, cut into 4-by-1/2 inch strips
  • Salt and pepper
  • 4 tablespoons butter
  • 5 tablespoons hot pepper sauce, such as Tabasco
  • 1 tablespoon white wine vinegar or cider vinegar
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream or plain yogurt
  • 1 teaspoon Worcestershire sauce
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
  • 4 ribs celery, peeled and cut into 4-by-1/2 inch strips


Preheat the broiler. Season the chicken pieces generously with salt and pepper.

In a small saucepan, melt the butter. Whisk in the hot pepper sauce and vinegar. On a broiler pan or baking sheet, toss the chicken strips with half the hot sauce mixture. Broil the chicken, turning once, until tender and just golden, 7 to 9 minutes. Remove from the oven and pour the remaining sauce over the chicken; set aside.

Meanwhile, in a bowl, stir together the mayonnaise, sour cream and Worcestershire sauce. Stir in the blue cheese.

To serve, divide the blue cheese dressing among 4 martini glasses. Stand the chicken strips and celery stalks upright in the dressing.