Hot Chicken Dip

Name: Hot Chicken Dip
Total time: 30
Yield: 6
Ingredients: 1 ½ cups buttermilk; ¼ cup Frank’s Red Hot Original; 2 tablespoons salt, divided; 2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces; 1 ½ cups flour; ½ cup vegetable oil; 1 tablespoon cayenne; 1 tablespoon brown sugar; 1 teaspoon garlic powder; 1 teaspoon paprika; 8 oz cream cheese, softened; 2 cups shredded mozzarella cheese, divided; ⅓ cup mayonnaise; ⅓ cup sour cream; 2 fresh scallions, thinly sliced, plus extra for garnish; 1 ½ teaspoons salt; pickle, sliced, for garnish; tortilla chip, or potato chips, for serving

Recipe by Tasty from tasty.co

Meal 30 Mins.

Ingredients

6 servings

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

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1 teaspoon paprika
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8 oz cream cheese, softened
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2 cups shredded mozzarella cheese, divided
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⅓ cup mayonnaise
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⅓ cup sour cream
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2 fresh scallions, thinly sliced, plus extra for garnish
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1 ½ teaspoons salt
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pickle, sliced, for garnish
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tortilla chip, or potato chips, for serving

Instructions

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!