Best 5 Hot Dipped Chicken Recipes
Hot dipped chicken is a delicious and versatile dish that can be enjoyed as a main course or as an appetizer. It is made by coating chicken in a batter and then deep-frying it until golden brown. The batter can be made with a variety of ingredients, such as flour, eggs, milk, and spices. Hot dipped chicken can be served with a variety of sauces, such as ranch dressing, barbecue sauce, or honey mustard. It can also be topped with cheese, bacon, or other toppings.
Check out the recipes below so you can choose the best recipe for yourself!
HATTIE B'S HOT CHICKEN
Provided by Food Network
Time 8h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
- Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
- Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
- Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
- Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
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
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
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
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
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
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
ATK'S SUPER CRISPY, HONEY-DIPPED FRIED CHICKEN
THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.
Provided by DeSouter
Categories Chicken
Time 50m
Yield 8-10 pieces of chicken
Number Of Ingredients 12
Steps:
- Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.
Nutrition Facts : Calories 597.2, Fat 20.5, SaturatedFat 5.7, Cholesterol 132.2, Sodium 7591.8, Carbohydrate 61, Fiber 0.4, Sugar 38.6, Protein 41.2
Tips:
- For the crispiest crust, use a combination of all-purpose flour, cornstarch, and bread crumbs in your coating.
- Make sure the chicken is completely coated in the buttermilk mixture before dredging it in the flour mixture.
- Use a deep fryer or large pot filled with oil to fry the chicken. The oil should be at least 3 inches deep.
- Fry the chicken in batches so that it doesn't overcrowd the pot and lower the temperature of the oil.
- Fry the chicken until it is golden brown and cooked through, about 5-7 minutes per batch.
- Drain the chicken on paper towels to remove excess oil.
- Serve the chicken hot with your favorite dipping sauce.
Conclusion:
Hot-dipped chicken is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a little planning and preparation, you can make hot-dipped chicken at home that is just as good as what you would get at a restaurant. So next time you're looking for a quick and tasty meal, give hot-dipped chicken a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love