Hot Chicken Dip Recipe By Tasty, Gourmet Hot Chocolate Recipes To Warm You Up
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Chicken
1 ½ cups buttermilk (360 mL)¼ cup Frank’s Red Hot Original (60 mL)2 tablespoons salt, divided2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces1 ½ cups flour (190 g)½ cup vegetable oil (120 mL)1 tablespoon cayenne1 tablespoon brown sugar1 teaspoon garlic powder1 teaspoon paprika
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Dip
8 oz cream cheese (225 g), softened2 cups shredded mozzarella cheese (200 g), divided⅓ cup mayonnaise (80 g)⅓ cup sour cream (75 g)2 fresh scallions, thinly sliced, plus extra for garnish1 ½ teaspoons saltpickle, sliced, for garnishtortilla chip, or potato chips, for serving
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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.Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.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.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.Preheat oven to 350ºF (175°C).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.Place skillet in oven and heat for 6–8 minutes, until edges of the dip are bubbling.Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!Enjoy!
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