Buffalo Chicken Lollipops with Blue Cheese Fondue

First, brine the chicken. Cut chicken into 1 1/2″ chunks. Heat water, salt, sugar and vinegar in a saucepan over medium heat until salt and sugar dissolves. Then remove the pan from the heat and add ice to cool it down. Put it in a small bowl with the chicken and place in refrigerator for 30 minutes to one hour. This will make the chicken tender and juicy.

Heat the oil to 350 F. Make a dredging station with 3 bowls; one with the flour, one with the beaten egg and one with the panko bread crumbs. Dredge chicken in that order. Set the coated chicken aside on a platter while starting the Buffalo sauce and fondue dip.

Start the sauce. In a small saucepan heat hot sauce and butter over medium heat. Once butter is melted, remove the pan from the heat and set aside.

Start the fondue dip. Heat garlic and cream in a small saucepan over medium heat. Once the mixture is nice and hot add cheeses. In a small bowl or ramekin, mix together the butter and flour to make a roux. Add it into the cheese mixture and keep on low heat until ready to use. Pour into a small crock or bowl for dipping.

Cook the chicken. Place the chicken in the hot oil to cook. Don’t crowd the pan—do it in batches if needed. Let it fry until dark golden brown, about 4 minutes total. Internal temperature should be 165 F. When done remove it from the hot oil using a slotted spoon or spider and immediately toss it in the Buffalo sauce then push a lollipop stick partially through each chicken chunk to create a lollipop. Repeat with remaining chicken, if you did this in batches.

Serve with celery sticks and blue cheese fondue.