BUFFALO CHICKEN DIP Feb 2 Written By Eleanor Debel https://www.youtube.com/shorts/xoRvqn-DioEPrintBUFFALO CHICKEN DIP Yield 6-8Prep time10 MinCook time20 MinTotal time30 Min Ingredients For the chicken: 1 lb boneless skinless chicken breasts or tenders 1 lb boneless skinless chicken thighs 1 tsp salt ½ tsp fresh cracked black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ½ tsp smoked paprika ½ tsp smoked chipotle chili powder For the Dip: ½ cup buffalo sauce ½ cup ranch 1 cup shredded three pepper colby jack 1 cup shredded mozzarella ½ cup shredded sharp cheddar ¼ cup finely chopped chives 4 oz cream cheese, at room temperature Fresh chopped parsley for garnish Chips for servingInstructionsPreheat your oven to 350 F.In a large bowl add the chicken thighs, breasts or tenders and all the spices listed. Toss together until all the chicken is evenly seasoned. Heat a large skillet over medium high and add a drizzle of cooking oil. Cook the chicken until evenly seared on all sides (about 5 minutes per side) then finish cooking in a preheated oven or airfryer until the chicken is fully cooked and registers 165 F in the internal temperature. Remove the chicken to a cutting board and finely chop. Add to a large mixing bowl along with the buffalo sauce, ranch, half of all the shredded cheeses, finely chopped chives and cream cheese. Stir everything together with a spoon or spatula until well combined. Transfer the chicken and cheese mixture to a large skillet and top with the remaining shredded cheese. Bake in a preheated oven for 15 minutes, or until bubbling and golden brown. Sprinkle with parsley and serve with you favorite chips. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
BUFFALO CHICKEN DIP Feb 2 Written By Eleanor Debel https://www.youtube.com/shorts/xoRvqn-DioEPrintBUFFALO CHICKEN DIP Yield 6-8Prep time10 MinCook time20 MinTotal time30 Min Ingredients For the chicken: 1 lb boneless skinless chicken breasts or tenders 1 lb boneless skinless chicken thighs 1 tsp salt ½ tsp fresh cracked black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ½ tsp smoked paprika ½ tsp smoked chipotle chili powder For the Dip: ½ cup buffalo sauce ½ cup ranch 1 cup shredded three pepper colby jack 1 cup shredded mozzarella ½ cup shredded sharp cheddar ¼ cup finely chopped chives 4 oz cream cheese, at room temperature Fresh chopped parsley for garnish Chips for servingInstructionsPreheat your oven to 350 F.In a large bowl add the chicken thighs, breasts or tenders and all the spices listed. Toss together until all the chicken is evenly seasoned. Heat a large skillet over medium high and add a drizzle of cooking oil. Cook the chicken until evenly seared on all sides (about 5 minutes per side) then finish cooking in a preheated oven or airfryer until the chicken is fully cooked and registers 165 F in the internal temperature. Remove the chicken to a cutting board and finely chop. Add to a large mixing bowl along with the buffalo sauce, ranch, half of all the shredded cheeses, finely chopped chives and cream cheese. Stir everything together with a spoon or spatula until well combined. Transfer the chicken and cheese mixture to a large skillet and top with the remaining shredded cheese. Bake in a preheated oven for 15 minutes, or until bubbling and golden brown. Sprinkle with parsley and serve with you favorite chips. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
