Hot Honey Ranch Buffalo Chicken Dip
Hot Honey Ranch Buffalo Chicken Dip
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1/4 cup hot sauce, (plus more for dip)
- 2 teaspoons seasoning blend, your favorite poultry seasoning or a mix of paprika, garlic powder, onion powder, salt, and black pepper
- 1 1/2 cups all-purpose flour
- 4 cups vegetable oil, for deep frying, or as needed
For the Dip Base
- 1 cup mayonnaise, Hellmann's recommended
- 1 ounce ranch seasoning mix, 1 packet
- 1 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon lemon juice, freshly squeezed
For the Hot Honey Sauce
- 1/4 cup unsalted butter
- 1/2 cup honey
- 1 teaspoon chili powder, or smoked paprika for a milder flavor
For Garnish and Serving
- 1/4 cup ranch dressing, for drizzling
- 2 green onions, chopped
- 1 baguette slices, for serving, or tortilla chips
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the buttermilk, 1/4 cup hot sauce, and seasoning blend. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dip base: In a large bowl, combine the mayonnaise, ranch seasoning mix, garlic powder, shredded cheddar cheese, 1/4 cup hot sauce, and lemon juice. Mix thoroughly until all ingredients are well combined and creamy.
⏱️ 5 min
- 3
Transfer the dip mixture to an oven-safe pan suitable for a smoker. Place the pan on a preheated smoker set to 275°F. Smoke for 30 minutes, stirring occasionally, until the dip is creamy and the flavors have melded.
⏱️ 30 min•🌡️ 275
- 4
While the dip is smoking, prepare the chicken: Remove the marinated chicken tenders from the refrigerator. Place the all-purpose flour in a shallow dish. Dredge each chicken tender in the flour, ensuring it's fully coated, shaking off any excess.
⏱️ 10 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the floured chicken tenders in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature of 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 6
Once cooled slightly, chop the fried chicken tenders into bite-sized pieces.
⏱️ 5 min
- 7
Prepare the hot honey sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the honey and chili powder. Stir well and heat gently until the sauce is combined and slightly warmed through. Do not boil.
⏱️ 5 min
- 8
Assemble the dip: Remove the smoked dip from the smoker. Add the chopped fried chicken to the center of the dip. Drizzle the hot honey sauce generously over the chicken and dip. Drizzle with ranch dressing and garnish with chopped green onions.
⏱️ 5 min
- 9
Serve hot with baguette slices or tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Ranch Buffalo Chicken Dip
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders
- 1 cup buttermilk
- 1/4 cup hot sauce, (plus more for dip)
- 2 teaspoons seasoning blend, your favorite poultry seasoning or a mix of paprika, garlic powder, onion powder, salt, and black pepper
- 1 1/2 cups all-purpose flour
- 4 cups vegetable oil, for deep frying, or as needed
For the Dip Base
- 1 cup mayonnaise, Hellmann's recommended
- 1 ounce ranch seasoning mix, 1 packet
- 1 teaspoon garlic powder
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon lemon juice, freshly squeezed
For the Hot Honey Sauce
- 1/4 cup unsalted butter
- 1/2 cup honey
- 1 teaspoon chili powder, or smoked paprika for a milder flavor
For Garnish and Serving
- 1/4 cup ranch dressing, for drizzling
- 2 green onions, chopped
- 1 baguette slices, for serving, or tortilla chips
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the buttermilk, 1/4 cup hot sauce, and seasoning blend. Add the chicken tenders, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the dip base: In a large bowl, combine the mayonnaise, ranch seasoning mix, garlic powder, shredded cheddar cheese, 1/4 cup hot sauce, and lemon juice. Mix thoroughly until all ingredients are well combined and creamy.
⏱️ 5 min - 3
Transfer the dip mixture to an oven-safe pan suitable for a smoker. Place the pan on a preheated smoker set to 275°F. Smoke for 30 minutes, stirring occasionally, until the dip is creamy and the flavors have melded.
⏱️ 30 min•🌡️ 275 - 4
While the dip is smoking, prepare the chicken: Remove the marinated chicken tenders from the refrigerator. Place the all-purpose flour in a shallow dish. Dredge each chicken tender in the flour, ensuring it's fully coated, shaking off any excess.
⏱️ 10 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Carefully add the floured chicken tenders in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature of 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 6
Once cooled slightly, chop the fried chicken tenders into bite-sized pieces.
⏱️ 5 min - 7
Prepare the hot honey sauce: In a small saucepan, melt the unsalted butter over medium heat. Add the honey and chili powder. Stir well and heat gently until the sauce is combined and slightly warmed through. Do not boil.
⏱️ 5 min - 8
Assemble the dip: Remove the smoked dip from the smoker. Add the chopped fried chicken to the center of the dip. Drizzle the hot honey sauce generously over the chicken and dip. Drizzle with ranch dressing and garnish with chopped green onions.
⏱️ 5 min - 9
Serve hot with baguette slices or tortilla chips.