Buffalo Chicken Dip with Chef Frank

hi i'm chef frank this is proto cooks and today we're making buffalo chicken dip chef frank buffalo chicken dip come on that's not fancy why are you even doing that well i gotta say it's something that i love and the first time i had it was a super bowl party at my sister-in-law's house and uh liz who is part of our extended family brought it and my wife and i were both blown away we thought it was absolutely delicious we love it we probably make it like twice a year now and usually usually around super bowl time and we love it it's absolutely delicious this is what i use for my buffalo chicken dip i have about two-ish pounds of boneless chicken thighs i like chicken thighs you can cook chicken thighs forever and they're still tender and juicy so use size if you want to use breasts you can it's just going to be a little bit drier i have about eight ounces of crumpled blue cheese eight ounces of cream cheese about a half a cup of mayonnaise about uh six to eight ounces of hot sauce i use texas pete i like texas pete they don't sponsor me but you can use frank's i know i'm gonna get a lot of like comments about how i'm not using frank's hot sauce i just like texas pete two cloves of garlic and about uh four ounces each of sharp cheddar cheese and monterey jack that has jalapenos in it first thing i'm going to do is my chicken thighs i'm just going to roast them off in the oven a little bit of vegetable onto the pan and i'm not too fussy about this a good way to do this without getting your hands dirty is to kind of get a pair of tongs spread them out okay put my tongs in my bowl i'm gonna hit it with a little more vegetable oil i love having vegetable oil or oils in squeeze bottles and then i'm just gonna do salt and pepper on both sides always fresh cracked black pepper just so much better salt seasoned really well right i don't mind there's a little fat on my thighs actually like it because fat is flavor especially when it comes to meat okay when it comes to meat fat is flavor [Music] okay turn them over just a little more oil and then again salt and pepper these are going to go in the oven about 400 until they're cooked through probably about 15-20 minutes okay let me put them in the oven while the chicken's cooking let's make the base of the dip so i have a big bowl i'm gonna mix everything in i'm gonna chop my garlic first i'm just gonna give this a whack and give it a nice chop you don't have to be too fussy okay put this into my bowl you don't have to put the garlic i think the garlic adds a little bit of flavor to this i'm going to add some cream cheese the cream cheese i've set out and let it come to room temperature okay um blue cheese dump it all in at the end of the day it's really easy to do because it's just basically dump everything in a bowl the hardest part pretty much is either grating cheese or cooking the chicken mayonnaise right and then the hot sauce actually you know what before we do the hot sauce let's mix it together let's get it all mashed together if you have a mixer you want to use your mixer with a paddle attachment that's good you can use that but i just make sure i get everything mashed together really well it helps that the cream cheese is at room temperature it makes this so much easier but i just want to mash everything together really good and then i'm going to add my hot sauce okay if you want this spicier you can add some chili flakes you can add um you know a hotter hot sauce i'm just using kind of just a regular basic wing sauce you can just pretty much do whatever you want i like it kind of medium it's not super spicy and it looks kind of weird it's kind of pink and like looks a little broken but trust me it's so delicious get it all mixed in really well combine it break it up if you have to i think we're almost there i'm gonna hit it with some salt and pepper you always have to season salt and black pepper don't be shy okay so you see it's kind of like just kind of together there's lumps of blue cheese in there and that's what i want just gotta wait for the chicken to be done and we'll fold it in all right the chicken's done and i'm not too worried about it being brown or anything like that because it's going into kind of something that is liquidy so it doesn't have to be brown it just has to be cooked through so i have my base here i got my knife i got my tongs and i'm just going to take the chicken and you could do this while it's hot it's not a big deal it doesn't have to be cold and i'm going to chop my chicken and then throw it right into the base just chop it all i like kind of like nice chunks nothing too huge you know you want to be able to get it onto a piece of bread or a cracker so i just kind of chop it up it's going to cook a little more in the oven after we mix everything so just as long as it's cooked through it doesn't need to be super well done just cook through okay chop it up throw it in good okay now that it's chopped let's put it all in there and i think i'll do this this way so it's a little easier move my board over and then sweep it in get it in there oh yeah nice uh the other thing i'm gonna do with this too is there's any juice on here if there's maybe a little bit of fat or a little bit of juice or any sort of brown bits and i'll try and get that in there too because that's some nice flavor okay let me get rid of this cutting board and we'll finish mixing it up so chicken's in juices are in there take this give it a really nice mix get it mixed really well look at that i like to put a fair amount of chicken in there i think that there this is kind of like not really a substitute for a meal but i want it to be nice and hearty okay get it mixed in really well i'm gonna hit it with just a little more salt okay and let me grab a dish that we're gonna bake this in and we'll throw it in the oven now that i have the chicken dip mixed i'm gonna put in the dish and we're gonna cover cheese and bake it but i wanna talk about dishes really quick i usually use like a pie plate a nice pyrex pie plate then go in the oven and then i'll uh serve this if i have a fairly large crowd um and if i have uh just a smaller crowd right i'll put it in smaller dishes right and i'll heat it in couple of batches right so i'm not putting a big plate out i'll take a plate heat it through when that's done i'll go get another plate and heat it i always like to put out smaller dishes of things rather than one big dish this way it stays hotter longer and it doesn't get all like like seized up because once this gets cold it kind of comes together the other thing i want to talk about is that if you're doing this uh a day ahead it works really well put everything get to this point put everything into your serving dishes or your baking dishes just don't put the cheese on top and then throw it in the oven with the cheese on top you know an hour before you want to serve it okay so let's go into my serving dish okay i have a spatula to get everything in there now this will serve a fair amount of people okay this is probably about eight to ten people and you know back when i was doing bigger parties this would be a nice amount for a fairly large party if you don't have that many people you can always cut this in half okay spread it out good top with our cheese it's a lot of cheese okay one thing you gotta remember about this dish this is like a special occasion thing it's not an everyday thing i think if it's an everyday thing you're gonna need to see a cardiologist [Music] okay so i have both of my cheeses on there and then i put this in the oven until the the center is nice and hot and melty and the top kind of gets a little caramelized so let me go throw it in the oven we'll come back when it's ready all right it's out of the oven uh and it's nice and melty on top it started to bubble on the sides uh we're gonna give this a taste before that let's talk about what i have here i have some carrot sticks some celery sticks some saltine crackers but you can pretty much serve it whatever you want like tortilla chips bread it's totally up to you if you want to be a little on the healthier side because this is so rich and indulgent you can use the sticks i'm gonna use a cracker let's give it a taste break through that beautiful crust of cheese oh my lord look at that i'm going to get a little of the topping or the the dip put a piece of that chunky cheese on top it's hot it's kind of bubbling hot i'm a little nervous it's going to hurt if i take it right now mmm i'm going to finish this bite because it's delicious what this has is everything that's good about chicken wings without the mess basically okay absolutely delicious you gotta try it and that's buffalo chicken dip one of my guilty pleasures comment down below some of your guilty pleasures i love reading your comments i hope you enjoyed this video if you did give us a thumbs up like and subscribe hit the little bell uh to be notified when we have a new video check out our link down below for merch need salt t-shirts i control the salt uh we have an address down below if you want to contact us that way i want to thank our sponsors on patreon thank you guys so much for helping us out and that's it buffalo chicken dip i'm chef frank this is proto cooks have a great one

Channel: ProtoCooks with Chef Frank

Views: 24,084

Keywords: #buffalochickendip, buffalo chicken, #chicken, #superbowlfood, #supesnacks, #protocooks, #needssalt, #buffalo

Id: 66MkhguAUBE

Length: 11min 27sec (687 seconds)

Published: Thu Jan 21 2021