Easy Buffalo Chicken Dip Recipe
With just 5 ingredients this easy buffalo chicken dip is quick and easy to make. Don’t count on leftovers, it’s always a hit and we never have leftovers!
- 4 cups shredded cooked chicken breast
- 2 packages of cream cheese, softened, 8 ounces each
- 1 cup Louisiana Hot Sauce or Franks Cayenne Pepper Sauce or store brand sauce
- 1 cup ranch dressing
- 1 cup sharp cheddar cheese, shredded
Mix all ingredients in a large bowl. Microwave at 30 second intervals if you need to soften cream cheese a little more to make it easier to mix. Spoon into shallow small crockpot/slow cooker or bake and serve platter, keep on low or warm, serve with tortilla chips and enjoy!
*I usually cook the chicken breasts the day before in a crock pot, and then when you’re ready to make the dip all you have to do is shred the chicken.
How to Handle Chicken Safely
- Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage that could cross-contaminate cooked foods or produce in the grocery cart or shopping bags. Make the grocery store your last stop before going home.At home, immediately place chicken in a refrigerator that maintains a temperature of 40°F or below. Use it within 1 or 2 days, or freeze it at 0 °F. If kept frozen continuously, it will be safe indefinitely. The quality of the poultry may diminish the longer it is frozen.Chicken may be frozen in its original packaging or repackaged. If you plan to freeze chicken longer than 2 months, overwrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to freeze the chicken from opened packages or repackage family packs of chicken into smaller amounts.
Proper wrapping prevents “freezer burn,” which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they may be too dry or tasteless.
Crispy Oven-Fried Chicken Recipe
Keep the flavor but cut down on the fat and sodium with this oven-fried chicken recipe. A welcome addition to your next family meal or potluck.
- 1/2 cup milk, non-fat (or buttermilk)
- 1 teaspoon poultry seasoning
- 1 cup cornflakes, crumbled
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons hot pepper (dried crushed)
- 1 teaspoon ginger (ground)
- 4 chicken breasts, skinless
- 4 chicken drumsticks, skinless
- 1/16 teaspoon paprika (a few shakes of)
- 1 teaspoon vegetable oil (to grease baking pan)
1. Preheat oven to 350 degrees.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. Evenly space chicken on greased baking pan. Cover with aluminum foil and bake for 40 minutes.
8. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away form the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.” (Do not turn chicken during baking.)
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