Buffalo Fried Chicken w/ Blue Cheese Ice Cream

Serves 4 as an appetizer


Blue Cheese Ice Cream

  • 2 cup heavy cream
  • ½ cup sugar
  • 4 egg yolks
  • ¼ cup blue cheese

Buffalo Hot Sauce*

  • 4 tbsp unsalted butter
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • ½ tsp cumin
  • 2 tsp paprika
  • 2 tbsp white wine
  • 1 cup hot sauce
  • ¼ cup brown sugar
  • 1½ sticks unsalted butter, cubed & chilled
  • 1 tbsp honey
  • pinch of salt
  • pinch of pepper
  • pinch of xanthan gum

Chicken & Marinade

  • 4 boneless chicken thighs, cut into ¾” thick strips
  • 3 cups buttermilk
  • ½ cup Buffalo Hot Sauce*
  • salt to taste
  • pepper to taste
  • 1 tsp thyme
  • 1 tsp cayenne

Dredge & Frying

  • 2 tsp ground black pepper
  • pinch of salt
  • cup flour
  • 1 cup flour
  • 2 cups cornmeal
  • 4 cups canola oil

Celery Root Purée

  • 2 cups peeled & chopped celery root
  • 5 cups heavy cream
  • 2 cups mixed parsley & celery leaves
  • 1 tsp celery salt
  • 2 tbsp extra virgin olive oil


Make Blue Cheese Ice Cream

  1. Heat cream in a small saucepan over medium heat to just scant of a simmer. Add sugar and stir
  2. Pour mixture into a bowl and add 1 egg at a time, whisking each one into the cream
  3. Transfer back to pot, bring to a simmer until thick, stirring constantly, about 5 minutes
  4. Chill mixture in refrigerator until cooled
  5. Transfer to ice cream maker, and freeze according to manufacturer’s instructions. After about 10-15 minutes, the ice cream should start to freeze, but still be soft. Fold in blue cheese crumbles, and return to ice cream maker to freeze for remaining amount of time
  6. Transfer to airtight container and keep in freezer overnight

Make Buffalo Hot Sauce (makes about 3 cups)

  1. In small saucepan over medium-high heat, add butter and allow to melt
  2. Add onions and cook for 1-2 minutes.  Stir in garlic, chili powder, cumin and paprika and cook for a few seconds while stirring
  3. Stir in white wine.  Add hot sauce and brown sugar. Allow to simmer 5 minutes
  4. Carefully transfer hot mixture to a blender
  5. Add chilled butter, honey, salt and pepper, and xanthan gum
  6. Blend on high for 1 minute
  7. Transfer to an airtight container. Will keep in the refrigerator for 1-2 weeks

Make Celery Root Purée (optional - not demonstrated in the video)

  1. Place celery root and cream into pan and simmer for about 30 minutes. Cool, then put in the blender with parsley and celery leaves and salt
  2. Blend it on high, slowly adding in olive oil to emulsify the mixture. Pour into bowl and set aside

Marinate, Dredge & Fry Chicken

  1. Combine the buttermilk, hot sauce, salt and pepper to taste, thyme and cayenne in a medium-sized bowl
  2. Add chicken and cover with plastic wrap. Place in refrigerator to marinate a minimum of 1 hour to a maximum of 8 hours
  3. In a heavy pan heat the oil to 350º
  4. Combine salt, pepper, flour and corneal in a bowl. Remove the chicken from the buttermilk marinade and place in the dredge. Make sure the chicken thighs are entirely coated
  5. Slowly transfer the chicken to the hot oil.  Let fry until the chicken is golden brown, about 3-5 minutes, turning in the oil to assure that all sides fry evenly
  6. Test the chicken with a sharp knife by making a small incision to assure that it is done (if not fully cooked, you can transfer chicken to a sheet pan and cook in 350º oven for about 5 minutes).  Remove to a paper towel-lined plate to absorb excess oil and season with salt and pepper while still warm
  7. Transfer to a bowl and toss with Buffalo Hot Sauce. Serve immediately with Celery Root Purée and Blue Cheese Ice Cream