Buffalo legs

Time 1 hour 30 minutes
Yields Makes 24 legs
Buffalo legs
(Luis Sinco / Los Angeles Times)

Crumble 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.


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


Fry 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).


Melt 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.

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.

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