For the chicken:
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 lb. boneless, skinless chicken thighs
For the dip:
1/4 lb. Maytag Blue, crumbled
1/2 cup mayonnaise (homemade or prepared)
1/4 cup sour cream
2 Tbs. cider vinegar
1/2 cup thinly sliced scallions
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely chopped fresh dill
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
Pinch cayenne
For the sauce:
1/4 cup Crystal Hot Sauce (or another brand of cayenne hot sauce such as Frank’s or Durkee, but not a fiery sauce like Tabasco)
4 Tbs. melted unsalted butter
3/4 tsp. coarse salt
1 Tbs. cornstarch mixed with 1/4 cup water
For finishing the dish:
About 1 qt. vegetable oil for frying
1/2 tsp. freshly ground black pepper
3 cups unbleached all-purpose flour
2 colored bell peppers (orange, red, or yellow), cored, seeded, and cut into 1/2-inch wide strips
1 seedless cucumber, unpeeled, cut into spears
1 celery heart, washed and drained, cut into sticks