Hot Chicken Dip

Get ready to spice up your next party with this mouthwatering Hot Chicken Dip! It's a creamy, cheesy, and oh-so-delicious appetizer that'll have your guests coming back for more.

Instructions

1. 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. 2

   Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.

3. 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.

4. 4

   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.

5. 5

   Preheat oven to 350ºF (175°C).

6. 6

   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.

7. 7

   Place skillet in oven and heat for 6–8 minutes, until edges of the dip are bubbling.

8. 8

   Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!

9. 9

   Enjoy!

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