Hot Dipped Chicken Recipes

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HOT CHICKEN DIP RECIPE BY TASTY

Here's what you need: buttermilk, Frank's Red Hot Original, salt, boneless, skinless chicken breasts, flour, vegetable oil, cayenne, brown sugar, garlic powder, paprika, cream cheese, shredded mozzarella cheese, mayonnaise, sour cream, fresh scallions, salt, pickle, tortilla chip

Provided by Tasty

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 18



Hot Chicken Dip Recipe by Tasty image

Steps:

  • 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!

Nutrition Facts : Calories 736 calories, Carbohydrate 29 grams, Fat 54 grams, Fiber 1 gram, Protein 33 grams, Sugar 6 grams

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

HOT CHICKEN DIP

Try this zippy new dip with tortilla chips! Packed with chicken flavor and mildly spicy, it's sure to be a hit!

Provided by BBADEN

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 48

Number Of Ingredients 4



Hot Chicken Dip image

Steps:

  • In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 1.3 g, Cholesterol 13.4 mg, Fat 3.3 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 189.7 mg, Sugar 0.1 g

2 (10 ounce) cans chunk chicken
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) package cream cheese
2 (10.75 ounce) cans condensed cream of chicken soup

HOT CHICKEN

Provided by Food Network Kitchen

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 12



Hot Chicken image

Steps:

  • Season the chicken generously with salt and pepper. Place on a baking sheet, cover loosely with plastic wrap and refrigerate at least 2 hours and up to 1 day to infuse the flavor.
  • Whisk the flour, baking powder, 1 teaspoon garlic powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl. Drizzle in 1/3 cup milk and whisk to form small shaggy clumps. Whisk the remaining 1/2 cup milk, the eggs and hot sauce in another large bowl. Coat each piece of chicken in the flour mixture, then dip in the egg mixture, letting the excess drip off. Return the chicken to the flour mixture and turn until well coated. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 15 minutes.
  • Meanwhile, fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until golden brown and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 10 to 14 minutes. Remove with tongs and transfer to a clean rack set on a baking sheet; sprinkle with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  • While the last batch of chicken fries, heat 1/2 cup vegetable oil, the butter, cayenne, brown sugar, remaining 2 teaspoons garlic powder and 1/2 teaspoon salt in a medium saucepan over medium heat. Cook, stirring frequently, until the butter is melted, 2 to 3 minutes. Dip the fried chicken one piece at a time in the spicy butter, turning with tongs to coat completely; return to the rack. For spicier chicken, top with more of the spicy butter.

3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
Kosher salt and freshly ground pepper
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/3 cup plus 1/2 cup whole milk
2 large eggs
1 tablespoon hot sauce
1/2 cup vegetable oil, plus more for frying (about 10 cups)
12 tablespoons unsalted butter, cut into pieces
3 tablespoons cayenne pepper
2 tablespoons packed dark brown sugar

CHEF JOHN'S NASHVILLE HOT CHICKEN

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17



Chef John's Nashville Hot Chicken image

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

HOT CHICKEN DIP

Make and share this Hot Chicken Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 30m

Yield 3 1/2 cups, 7 serving(s)

Number Of Ingredients 7



Hot Chicken Dip image

Steps:

  • Mix together all ingredients in a 1-quart saucepan.
  • Cook over medium heat, stirring frequently, until blended and heated thoroughly.
  • Serve dip hot with chips.

Nutrition Facts : Calories 173.6, Fat 14, SaturatedFat 6.9, Cholesterol 47.5, Sodium 467.8, Carbohydrate 4.9, Fiber 0.3, Sugar 2, Protein 7.5

1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese
1 (5 ounce) can white chicken meat
1/2 cup canned mushroom slices
1/2 teaspoon Worcestershire sauce (I use 1 1/2 t.)
1/8 teaspoon garlic powder
1/8 teaspoon pepper (I use 1/2 t.)

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