Hot Chicken Dip with Honey Toasts

Hot Chicken Dip with Honey Toasts is a cheesy dip with a spicy kick! Perfect as an appetizer for an impromptu watch party! 

I felt like we needed to take a dip.

After all, it’s Wednesday.

Halfway through the week and I’m already wishing it was Friday. So close, yet so far. Today, I’m headed to Kansas City to finish up last-minute touches for my soon-to-be sister-in-law, Arin’s bridal shower.

The shower is on Saturday and we are hosting it at a Ca Va which is a French Bistro and Champagne Bar. It’s small, intimate, and the perfect place to gather for a happy hour-themed shower. Plus, afterward our plan is to take the bridal gaggle to a dance club called Funkytown. If you live in Kansas City you know what I’m talking about.

Picture a big open floor with music blasting from every era. People dancing to every song and not missing a single beat. I personally have never been, but I’m planning to dance my took us off. Did I ever tell y’all that I love to dance? I don’t get a chance to do it very often because the clubs in Denver are more techno and not my scene.

Anyways, since I know we are going to boogie down (do people still say that?), we are going to need a snack to refuel. To prevent a drive-thru disaster at 2 a.m., I figured we ought to have this Hot Chicken Dip with Honey Toast. Think of fried chicken in dip form. I know, brilliant right?

You can prep the dip and chicken ahead of time! Then when you stumble in at 2 a.m. all you have to do is heat it through for about 10 minutes and serve with some honey toast. Feeds a crowd and will keep the music going…” when I dip, you dip…” Get it? Send help.

Print Recipe

Hot Chicken Dip with Honey Toasts

Yield: serves 4 to 6

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• for the hot chicken dip:
• 4 boneless, skinless chicken thighs, cut in half
•  2 cups buttermilk
• 1 egg
• 2 1/2 cups all-purpose flour
• vegetable oil, for frying
• 1 cup shredded pepper jack cheese, divided
• 2 pkg (8oz) plain cream cheese, room temperature
• 1/2 cup mayonnaise
• 2 tbsp + 2 tsp garlic powder, divided
• 1 tbsp + 2 tsp cayenne, divided
• 4 tsp paprika, divided
• 1 tbsp chili powder
• 1 tsp onion powder
• 2 tsp kosher salt, divided
• 2 tsp ground pepper, divided
• 1 cup sunflower oil
• 2 tsp brown sugar
• for the honey toasts:
• 8 slices sourdough bread, toasted, sliced into triangles
• Honey, for garnish

Directions:

1. for the hot chicken dip:
2. In a small bowl combine 2 tsp paprika, 2 tsp cayenne, 2 tsp garlic powder, 1 tbsp chili powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp of ground pepper. Once mixed, reserve 2 tbsp of the spice mixture.
3. Next, pat the chicken thighs dry and toss the thighs in the spice mixture.
4. Whisk together buttermilk and egg in a bowl. In another bowl, combine the flour 1 tsp kosher salt and 1 tsp ground pepper. Take a chicken thigh and dip it into the buttermilk, shaking of any excess. Next, dredge the thigh through the flour and set it on the baking sheet. Repeat process until all the chicken thighs have been covered.
5. Pour the vegetable oil into a large Dutch oven, filling it about 2-inches high. Heat the oil using a fry thermometer to 360 degrees. Once the oil is hot, add the chicken thighs. Fry the chicken for about 12 minutes, rotating every couple of minutes to keep the chicken from burning. Once cooked remove the chicken from the Dutch oven with a pair of tongs and place on a wire rack to cool slightly.
6. In a smalls saucepan, preheat sunflower oil to medium heat. Add the reserved spices and brown sugar. Once all the ingredients are combined and heated, use a pastry brush to brush the spiced oil all over the fried chicken. Next, cut the thighs again into small cubes.
7. Preheat your oven to 375 degrees. In a large bowl add 1/2 cup pepper jack cheese, cream cheese, mayonnaise, 2 tbsp garlic powder, 1 tbsp cayenne, and 2 tsp paprika. Using an electric mixer beat until blended.
8. Next, spread the mixture into an 8X8 baking dish and cover with foil. Bake for about 20 minutes. Remove the foil and top with remaining 1/2 cup pepper jack. Place back into the oven for about five minute or until the cheese has melted.
9. To serve: place some of hot chicken that has been chopped along with pickles over the dip. Serve with honey toasts.
10. for the honey toasts:
11. Take a sourdough toasted triangle and spread the top with honey. Repeat until all toasts have been covered.

All images and text ©Lauren Grier for The Curious Plate

In conclusion, our Hot Chicken Dip with Honey Toasts is a crowd-pleasing appetizer that balances spicy and sweet flavors. It’s a delicious addition to any gathering, leaving guests craving more. Enjoy!