+
0 (0)

Appetizers

Buffalo legs

Buffalo legs
Luis Sinco / Los Angeles Times

What's Thanksgiving without turkey, or New Year's without eggnog? A pathetic fumble! Big ritual occasions need the right consumables. That includes the Super Bowl. In the last XXXVI years, it's gone from merely the national football championship game to the ... Read more

Total time: 1 1/2 hours | Makes 24 legs
  • 4 (4-ounce) packages blue cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup plain yogurt
  • 2 tablespoons white wine vinegar
  • Salt
  • White pepper
  • 24 chicken legs
  • Flour, for coating
  • Butter
  • Oil
  • 1/2 cup chipotle hot pepper sauce

Step 1Crumble 2 of the blue cheese packages into a bowl. Mash together the cheese and mayonnaise with a fork until blended. Stir in the sour cream and yogurt. Add the vinegar, 1 teaspoon of salt and white pepper to taste. Crumble 1 1/2 packages of the blue cheese into the dip, stirring to combine. Place the dip in a serving bowl. Break up the remaining half package of the blue cheese and sprinkle over the top of the dip. Cover and chill until ready to serve.

Step 2Season the chicken with salt and pepper to taste. Roll in flour to coat.

Step 3Fry the chicken in 2 tablespoons of butter and 2 tablespoons of oil over medium heat in a large skillet until browned on all sides and the meat is no longer pink around the bone, about 20 minutes. Fry in batches, if necessary, adding more butter and oil as needed. Drain on paper towels and keep warm (if frying in batches).

Step 4Melt 1 cup (2 sticks) of butter and combine with the pepper sauce. Dip the chicken legs in the mixture to coat; serve with the blue cheese dip.

Note: Donna Deane, Times Test Kitchen director, suggests serving these with bamboo skewers of fresh vegetables, such as broccoli crowns, red and yellow pepper pieces and cucumber slices.

HAVE YOU TRIED


Steak fajitas
Steak fajitas

Grilled potatoes with parmesan, garlic and rosemary
Grilled potatoes with parmesan, garlic and rosemary

Salad of oranges, quinoa, radishes and feta
Salad of oranges, quinoa, radishes and feta

Poached chicken breast, Auvergne style
Poached chicken breast, Auvergne style

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Zucchini latkes with feta and dill
Olives with lemon and rosemary
Watermelon curry (matira)
Quiche with bacon and Gruyere cheese