The chicken is coated in spices prior to frying and is delicious on its own without any sauce--perfect for those who do not want the kick. To make this more of a meal, serve with mashed potatoes and a salad on the side--along with cut up carrots and celery sticks. Preparation Time: 10 minutes Cooking Time: 20 minutes Servings: 6
Make the sauce by melting the butter in a small saucepan over low heat. Whisk in the hot sauce, sugar and vinegar until combined. Remove from the heat and set aside. Taste and adjust seasonings, if desired. (Add melted butter for a mild flavor or add some Tabasco sauce to kick it up a bit.)
Make the seasoning by mixing together the cayenne pepper, black pepper, salt, and flour on a plate. Place chicken into flour and press down to adhere the flour. Place peanut oil in a deep fryer or skillet--over medium-high heat (375 degrees). Remove chicken from the flour, shaking off any excess and place in hot skillet, in a single layer without crowding. Fry, turning once until golden crisp on all sides, about 2 to 3 minutes per side, depending upon heat of the oil. The oil will get hotter over time, so the second batch will cook faster--adjust the heat accordingly. Remove the chicken from the oil and drain on paper towels. Repeat steps with remaining chicken.
If you would like to keep some chicken plain, set those pieces to the side. Transfer the remaining chicken to a large mixing bowl, pour the sauce over the chicken and toss until coated. Pour off and reserve excess sauce. Serve chicken bites with cut up celery and carrot sticks and blue cheese dip.