Make Blue Cheese Ice Cream
- Heat cream in a small saucepan over medium heat to just scant of a simmer. Add sugar and stir
- Pour mixture into a bowl and add 1 egg at a time, whisking each one into the cream
- Transfer back to pot, bring to a simmer until thick, stirring constantly, about 5 minutes
- Chill mixture in refrigerator until cooled
- 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
- Transfer to airtight container and keep in freezer overnight
Make Buffalo Hot Sauce (makes about 3 cups)
- In small saucepan over medium-high heat, add butter and allow to melt
- Add onions and cook for 1-2 minutes. Stir in garlic, chili powder, cumin and paprika and cook for a few seconds while stirring
- Stir in white wine. Add hot sauce and brown sugar. Allow to simmer 5 minutes
- Carefully transfer hot mixture to a blender
- Add chilled butter, honey, salt and pepper, and xanthan gum
- Blend on high for 1 minute
- Transfer to an airtight container. Will keep in the refrigerator for 1-2 weeks
Make Celery Root Purée (optional - not demonstrated in the video)
- 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
- Blend it on high, slowly adding in olive oil to emulsify the mixture. Pour into bowl and set aside
Marinate, Dredge & Fry Chicken
- Combine the buttermilk, hot sauce, salt and pepper to taste, thyme and cayenne in a medium-sized bowl
- Add chicken and cover with plastic wrap. Place in refrigerator to marinate a minimum of 1 hour to a maximum of 8 hours
- In a heavy pan heat the oil to 350º
- 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
- 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
- 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
- Transfer to a bowl and toss with Buffalo Hot Sauce. Serve immediately with Celery Root Purée and Blue Cheese Ice Cream