This dip takes its inspiration from all the things I love about Nashville Hot Chicken: the crispy chicken (buttermilk is a must!), plus the layered flavours of cayenne both as spice and in the hot sauce.
Nashville Hot Chicken is true to its name — it’s spicy! Feel free to reduce the amounts of hot sauce and cayenne to make it more to your taste — it will still be delicious. Baked until gooey and bubbling, then topped with pickles (another Nashville Hot Chicken must), this dip will have you party ready.
Related: Easy, Cheesy Pizza Dip
ingredients
Chicken
Dip
Sauce
directions
This recipe requires 2 hours marinating time for the chicken.
Combine chicken with buttermilk and marinate for 2 hours in the fridge.
Preheat oven to 375°F.
For the dip, combine cream cheese, 2 cups mozzarella, mayo, sour cream, hot sauce, honey and seasonings together in a mixing bowl.
Transfer to an oven safe dish. Top with additional cup of mozzarella. Bake for 20-25 minutes, or until bubbly and golden.
In the meantime, make the chicken. Remove from buttermilk and bread in flour, egg and panko. Fry until golden, about 3-4 minutes. Set aside to cool slightly.
Meanwhile, make the sauce. Combine all ingredients in a small saucepan over low heat and whisk together until combined and smooth. Set aside.
Remove dip from oven and top with chicken and a few tablespoons of sauce. Garnish with pickles and green onions.
Enjoy immediately and serve alongside your favourite chips for dipping.
