2 fresh scallions, thinly sliced, plus extra for garnish
1 ½ teaspoons salt
pickle, sliced, for garnish
tortilla chip, or potato chips, for serving
Nutrition Info
Calories 736
Fat 54g
Carbs 29g
Fiber 1g
Sugar 6g
Protein 33g
How to Make It
1. Step
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. Step
Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
3. Step
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. Step
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. Step
Preheat oven to 350ºF (175°C).
6. Step
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. Step
Place skillet in oven and heat for 6–8 minutes, until edges of the dip are bubbling.
8. Step
Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
