Recipe by Chef Deema Hajjawi
Prep Time: 20 min
Cook Time: 30 min
Servings: 8
 

INGREDIENTS
For the Chicken
6 Chicken Breasts Cut into Bites
1 Cup Flour
1 Tsp Black Pepper
1 Tsp Everything Italian Spice Blend
1 Tsp Cayenne Pepper
1 Tsp Garlic Flakes
1 Cup Blue Cheese Dressing (Recipe Follows)
¾ Cup Buffalo Chicken Sauce (Recipe Follows)
Oil for Deep Frying
Celery and Carrot Sticks for Garnish

For the Blue Cheese Dressing
2 Tbsp Yogurt
¼ Cup Mayonnaise
2 Tbsp Lemon Juice
200g Blue Cheese
1/2 Tsp Himalayan Pink Salt (or to taste)
1/2 Tsp Ground Black Pepper (or to taste)

For the Buffalo Chicken Sauce 
50g Butter
½ Cup Hot Sauce (Tobasco)
2 Tbsp Ketchup
1 Tbsp Dark Brown Sugar

PREPARATION

1. Prepare your dressing by processing all Blue Cheese Dressing ingredients in food processor and refrigerate until serving time.
2. Prepare the Buffalo chicken sauce by melting the butter in a saucepan over low heat, whisk in the hot sauce, sugar and ketchup and combine well. Set aside.
3. Mix the flour with everything Italian spice blend, cayenne pepper, garlic flakes and ground black pepper in a bowl. Mix until well combined.
4. Heat oil for frying in a skillet.
5. Dip chicken in flour mixture coating well, tap excess flour and deep fry in hot oil. (About 3 min on each side)
6. Repeat with remaining bites. Drain chicken on kitchen paper.
7. Transfer chicken bites to a large bowl, pour buffalo chicken sauce over and toss until well coated.
8. Serve chicken with cut up celery, carrot sticks and blue cheese dip.

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