Buffalo Chicken Skewers

Ingredients

• 4 ounces cheese blue crumbled
• 1 tablespoon cayenne 
• 1 sticks carrot and celery optional 
• 0.5 cup flour all-purpose
• 0.5 cup wing sauce such as frank's redhot hot
• 0.3 cup mayonnaise light
• 0.8 cup cup heavy whipping cream sour reduced-fat
• 0.3 teaspoon red wine vinegar 
• 15 servings salt and pepper 
• 1.5 pounds chicken breasts boneless skinless cut into 40 1-inch cubes
• 1 tablespoon sugar 
• 4 tablespoons butter unsalted
• 0.3 cup vegetable oil 
• 0.5 teaspoon vinegar white
• 0.3 teaspoon worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• microwave
• skewers

Directions

1. Make dip: Pulse sour cream, mayonnaise, blue cheese, Worcestershire sauce and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover and chill until ready to use. (Dip can be made up to 2 days ahead.)
2. Make chicken: Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted.
3. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour.
4. Add half of chicken and toss until well coated.
5. In a large skillet, warm half of oil over medium-high heat.
6. Remove chicken from bag, shaking off excess coating.
7. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6minutes.
8. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in remaining oil.
9. Rewarm hot sauce mixture in a pan or microwave.
10. Pour over chicken in a large bowl; toss well to coat. Thread 2 pieces of chicken onto 20 small skewers.
11. Serve with dip and carrots and celery, if desired.