franks buffalo chicken dip recipe
The Best franks buffalo chicken dip recipe
Oh, this Frank’s Buffalo Chicken Dip is one of those recipes that just makes everything better—whether it’s a game night, a holiday gathering, or just a lazy Sunday after the kids have gone to bed. I’ve been making it for years, and honestly, it’s a game-changer. The creamy, tangy, slightly spicy sauce clings to the chicken so well, and when you dip those crispy tortilla chips or even fresh veggies, it’s pure comfort food. My kids—especially my son, who’s always picky—will eat it straight from the bowl if I don’t remind him to wash his hands first. It’s that good. Plus, it’s surprisingly easy to make, and you can actually prep a big batch ahead of time and keep it in the fridge for days. No one even notices it’s not fresh from the oven every time.
What I love most about this dip is how it balances flavors so perfectly. The buffalo sauce gives it that bold, zesty kick, but the cream cheese and sour cream keep it smooth and rich. It’s not too heavy, not too light—just the right amount of indulgence without being too much work. And because it’s made with leftover chicken, it’s a great way to use up what you have in the fridge. My husband always says it’s the only dip that doesn’t make him want to eat the bowl itself, and honestly, that’s saying something. It’s also a great way to sneak in some extra protein and healthy fats if you’re watching what you eat, since the chicken and cheese are both good for you in moderation. Plus, it’s so versatile—you can serve it with everything from plain tortilla chips to roasted sweet potatoes or even a simple green salad. It’s the kind of dish that feels like a treat but isn’t a big splurge. My kids and I have been making it for years, and it’s always a hit, whether it’s for a quick meal or a special occasion.
Buffalo Chicken Dip with Crispy Franks
A creamy, spicy dip combining shredded buffalo chicken with crispy fried hot dogs for a delightful appetizer or party snack. Perfect for game day or gatherings!
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup hot sauce (Buffalo style)
- 1/2 cup mayonnaise
- 1/4 cup light sour cream
- 1/4 cup grated cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 cup chopped celery
- 8 hot dogs
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 egg
- 1 cup vegetable oil (for frying)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup chopped green onions
- 1 cup diced celery
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped cilantro
- 1/2 cup chopped diced tomatoes
👨🍳Directions
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1 Cook the chicken: Cut chicken thighs into bite-sized pieces. In a food processor, combine chicken, hot sauce, mayo, sour cream, cheddar cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, and celery. Pulse until well combined. Transfer to a bowl and set aside.
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2 Prepare the hot dogs: Preheat oven to 400°F (200°C) if baking. For frying: Cut hot dogs in half lengthwise. In a shallow dish, mix flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In another dish, beat the egg. Dip each hot dog half in the egg, then coat thoroughly in the flour mixture. Place on a paper towel-lined plate.
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3 Fry or bake the hot dogs: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry hot dogs for 3-4 minutes until golden brown. For baking, place hot dogs on a lined baking sheet and bake for 15-20 minutes, flipping halfway, until crispy. Drain on paper towels.
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4 Assemble the dip: In a large bowl, mix the cooked buffalo chicken with shredded mozzarella cheese. Transfer to an oven-safe baking dish. Top with crispy hot dogs, shredded cheddar cheese, green onions, celery, red bell pepper, cilantro, and diced tomatoes.
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5 Bake: Cover the dish with foil and bake at 375°F (190°C) for 15 minutes. Uncover and bake for another 5-10 minutes until bubbly and golden. Let cool for 10 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Food processor or large bowl (for shredding chicken)
- Oven (optional, for baking)
- Large skillet or deep fryer
- Paper towels
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Buffalo Chicken Dip with Crispy Franks Works
This Buffalo Chicken Dip is always a crowd-pleaser because it’s hearty, flavorful, and easy to serve at any gathering—whether it’s a casual weeknight dinner or a big family potluck. The creamy, tangy sauce from the buffalo wings pairs perfectly with crispy breadsticks or warm tortilla chips, making it a satisfying dish that feeds a crowd without much extra effort. Plus, it’s always a hit with kids and adults alike, so it’s a reliable go-to for keeping everyone happy and full.
❓ Frequently Asked Questions About Buffalo Chicken Dip with Crispy Franks
What is the main ingredient that makes Franks Buffalo Chicken Dip unique compared to regular buffalo chicken dip?
The main difference lies in the use of Frank’s RedHot sauce—it’s a thicker, milder, and slightly sweeter hot sauce made by Frank’s RedHot, which gives the dip a distinct, slightly tangy-sweet flavor profile. Regular buffalo chicken dip often uses hot sauce blends or buffalo sauce from brands like Frank’s Original (which is thinner and more spicy), so the dip tends to be richer and smoother.
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Can I make this dip ahead of time, and how should I store it?
Yes, you can prepare the Buffalo Chicken Dip a day in advance! Store it in an airtight container in the refrigerator for up to 4 days. When serving, let it sit at room temperature for about 15–20 minutes to ensure the dip is creamy and easy to scoop. Avoid freezing, as it can cause the sauce to separate or turn grainy.
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What’s the best way to serve this dip with wings or other foods?
This dip pairs perfectly with buffalo wings, chicken tenders, or even grilled veggies! For wings, serve it in a dip bowl with a side of ranch or blue cheese dressing for dipping. You can also use it as a spread for sandwiches, sliders, or even as a topping for baked potatoes. For a fun twist, try dipping crispy mozzarella sticks or corn dogs—it’s a crowd-pleaser!
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Why does the recipe call for mayo instead of sour cream or Greek yogurt?
The mayo in this recipe adds a creamy, ultra-smooth texture that balances the heat of the buffalo sauce and keeps the dip rich without being too thick. While sour cream or Greek yogurt can work, they add a slightly tangy or watery element that may dilute the flavor. Mayo also helps the dip hold its shape better when scooping, making it ideal for serving at parties or buffet-style.
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How can I adjust the spice level if I prefer it milder or hotter?
If you want it milder, reduce the amount of Frank’s RedHot sauce by about half and add a splash of buttermilk or milk to thin it out slightly. For a hotter version, mix in extra Frank’s RedHot sauce (or a mix of Frank’s Original for extra heat) and stir in a bit of powdered milk to prevent the dip from becoming too runny. Always taste as you go!
