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89% would make again

Hot Chicken Dip

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Ingredients

for 6 servings

Chicken

  • 1 ½ cups buttermilk (360 mL)
  • ¼ cup Frank’s Red Hot Original (60 mL)
  • 2 tablespoons salt, divided
  • 2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 ½ cups flour (190 g)
  • ½ cup vegetable oil (120 mL)
  • 1 tablespoon cayenne
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Dip

  • 8 oz cream cheese (225 g), softened
  • 2 cups shredded mozzarella cheese (200 g), divided
  • ⅓ cup mayonnaise (80 g)
  • ⅓ cup sour cream (75 g)
  • 2 fresh scallions, thinly sliced, plus extra for garnish
  • 1 ½ teaspoons salt
  • pickle, sliced, for garnish
  • tortilla chip, or potato chips, for serving

Nutrition Info

Powered by
    Calories 736
    Fat 54g
    Carbs 29g
    Fiber 1g
    Sugar 6g
    Protein 33g

Estimated values based on one serving size.

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Preparation

  1. Chicken: In a medium bowl, whisk together buttermilk, Frank’s Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
  2. Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
  3. Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3–4 minutes per batch. Drain on paper towels.
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  5. In a small pot over low heat, combine ½ cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
  6. Preheat oven to 350ºF (175°C).
  7. Dip: In a medium bowl, fold together cream cheese, 1¾ cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with ¼ cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
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  9. Place skillet in oven and heat for 6–8 minutes, until edges of the dip are bubbling.
  10. Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
  11. Enjoy!
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