Ingredients
1½cupsbuttermilk
¼cupFrank’s Red Hot Original
2tbspsalt,divided
2chicken breasts,boneless,skinlesscut into 1 inch pieces
1½cupsflour
½cupvegetable oil
1tbspcayenne
1tbspbrown sugar
1tspgarlic powder
1tsppaprika
8ozcream cheese,softened
2cupsmozzarella cheese,shredded, divided
⅓cupmayonnaise
⅓cupsour cream
2fresh scallions,thinly sliced, plus extra for garnish
1½tspsalt
pickle,sliced for garnish
tortilla chip,or potato chips, for serving
Preparation
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 1 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 of vegetable oil in a medium pot to 350 degrees F. Working in batches, fry the chicken for 3 to 4 minutes per batch or until golden brown and cooked through. Drain on paper towels.
In a small pot over low heat, combine 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 350 degrees F.
In a medium bowl, fold together cream cheese, 1¾ cups shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet.
Sprinkle with ¼ cup 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 to 8 minutes, until edges of the dip are bubbling.
Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
Enjoy!
