Chicken Buffalo Dip

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Buffalo haloumi wings

Image credit: Nigel Lough –


  • 225g (1 1/2 cups) self-raising flour
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 250ml (1 cup) buttermilk
  • 2 eggs, lightly whisked
  • 500g haloumi
  • Vegetable oil, to deep-fry
  • Sriracha or hot sauce, to serve

Blue cheese dipping sauce

  • 65g (1/4 cup) sour cream
  • 65g (1/4 cup) mayonnaise
  • 60ml (1/4 cup) buttermilk
  • 1 tablespoon lemon juice
  • 75g soft blue cheese, crumbled
  • 1 tablespoon finely chopped fresh chives


  • Step 1
    To make the blue cheese dipping sauce, whisk together the sour cream, mayonnaise, buttermilk and lemon juice in a bowl until smooth. Stir in the blue cheese and chives. Cover and place in the fridge until required.
  • Step 2
    Sift the flour, paprika, garlic powder, onion powder, allspice and cayenne into a large shallow dish. Season with salt. Pour the buttermilk into another large shallow dish. Whisk the eggs in a bowl.
  • Step 3
    Cut the haloumi in half horizontally, then cut each half into 6 wedges.
  • Step 4
    Working in batches dip the haloumi into the buttermilk and turn to coat. Dust in the flour mixture, shaking off excess. Dip in egg and turn to coat, allowing excess to drain. Return haloumi to the flour mixture. Toss to coat well and transfer to a plate.
  • Step 5
    Add oil to a medium non-stick frying pan to come halfway up the side of the pan. Place over medium-high heat.
  • Step 6
    Add 6 pieces of haloumi to the oil (don’t overcrowd the pan) and cook, turning, for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel. Repeat with the remaining haloumi. Serve hot with the blue cheese dipping sauce and sriracha.

Buffalo wings

Image credit: Steve Baccon –


  • 8 organic chicken wings
  • 75g unsalted butter
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce

Kickass barbecue sauce – Makes 200ml

  • 1 tablespoon olive oil
  • 1 onion, grated
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon malt vinegar or lemon juice
  • 1/3 cup (80ml) tomato sauce (ketchup)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 spring onions, finely chopped (optional)


  • Step 1
    Cut chicken wings in half between the joints, then trim off the tips. Melt butter in a frypan over medium heat, then add Tabasco and Worcestershire sauces, and 1/2 teaspoon each of salt and pepper, stirring well.
  • Step 2
    Combine wings and sauce mixture in a bowl and marinate, covered, in the fridge for a few hours or overnight.
  • Step 3
    Preheat the oven to 220°C. Line a baking tray with baking paper.
  • Step 4
    Arrange the wings on the tray and bake for 20 minutes or until golden brown and cooked through.
  • Step 5
    Meanwhile, for the kickass barbecue sauce, heat the olive oil in a saucepan over medium-low heat. Add the onion, garlic, coriander, cumin, allspice and cayenne, and cook, stirring, for 5 minutes or until the onion is soft. Add the brown sugar and malt vinegar or lemon juice, and stir until combined.
  • Step 6
    Add the tomato sauce, Dijon mustard, Worcestershire sauce and 1 cup (250ml) water, then season with sea salt and freshly ground black pepper. Increase heat to medium-high and bring to the boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until thickened.
  • Step 7
    Allow to cool slightly, then puree in a blender. Cool completely, then scatter with spring onions to serve, if desired.
  • Step 8
    Serve the wings with a bowl of kickass barbecue sauce for dipping.

Spicy buffalo wings with blue cheese dip

Image credit: Nagi Maehashi –


  • 1.5kg chicken wings
  • 1/2 cup plain flour
  • 1 teaspoon paprika
  • 1 1/2 teaspoons salt
  • Vegetable oil, for deep-frying
  • Celery sticks, to serve

Blue cheese dip

  • 1/2 cup crumbled blue cheese, such as a Danish blue, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small garlic clove, crushed
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1-3 tablespoons milk

Buffalo sauce

  • 80g unsalted butter
  • 1/2 cup Frank's Original Red Hot Sauce (see note)
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt


  • Step 1
    Make Blue Cheese Dip: Using a fork, mash the blue cheese and sour cream together until smooth and combined. Add mayonnaise, garlic, lemon juice, salt and enough milk to form a thick sauce. Season with pepper. Cover. Refrigerate until required.
  • Step 2
    Remove and discard wing tips from chicken. Cut chicken wings in half at the joint. Combine flour, paprika and salt in a bowl. Season with pepper. Coat wings in flour mixture, shaking off excess.
  • Step 3
    Pour enough oil into a large saucepan or wok to come 5cm up the side. Heat over high heat (oil should reach 180ºC). Deep-fry wings, in three batches, turning, for 10 minutes or until dark golden brown and crispy. Transfer to paper towel to drain.
  • Step 4
    Meanwhile, Make Buffalo Sauce: Melt butter in a saucepan over medium heat. Remove from heat. Whisk in sauce, sugar and salt.
  • Step 5
    Place wings in a bowl. Pour over Buffalo Sauce. Toss to coat. Serve immediately with Blue Cheese Dip and celery sticks.

Chicken parmy salad platter

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  • 50g (1 cup) panko breadcrumbs
  • 25g (1/3 cup) finely grated parmesan
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 400g small chicken breast fillets
  • Sunflower oil, to shallow-fry
  • 110g tub buffalo mozzarella, torn
  • 500g mixed heirloom tomatoes, sliced
  • 1 zucchini, thinly sliced
  • Micro herbs, to serve
  • Sliced lemon, to serve

Lemon and garlic dressing

  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed


  • Step 1
    Combine the breadcrumbs, parmesan, thyme leaves, fennel and salt in a bowl. Place flour and egg in separate bowls.
  • Step 2
    Use a rolling pin to gently pound the chicken fillets to flatten them slightly. Dip the chicken in flour and shake off any excess. Dip the chicken in the egg and then the breadcrumb mixture, pressing gently to coat.
  • Step 3
    Add enough oil to a frying pan to come 2cm up the side of the pan. Heat over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden. Transfer to a plate lined with paper towel to drain.
  • Step 4
    Preheat the grill on high. Place the chicken on a baking tray. Top with mozzarella and season. Grill the chicken for 4-5 minutes or until the cheese is melted and the chicken is cooked through.
  • Step 5
    For the dressing, combine the lemon rind, lemon juice, oil and garlic in a small bowl. Season.
  • Step 6
    Slice the chicken. Arrange the tomato, zucchini and chicken on a platter. Sprinkle with the micro herbs. Drizzle with a little dressing. Serve with the remaining dressing and the lemon slices.

Buffalo chicken with green salad

Image credit: Rob Palmer –


  • 25g butter, melted, cooled
  • 1/4 cup tomato sauce
  • 1/4 cup mild peri peri sauce with lime (see note)
  • 600g chicken tenderloins
  • 1 cup plain flour
  • 2 tablespoons vegetable oil
  • 3 cups shredded iceberg lettuce
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 1/4 cups ranch dressing


  • Step 1
    Place butter, tomato sauce, peri peri sauce and 2 tablespoons cold water in a bowl. Stir to combine. Add chicken. Toss to coat.
  • Step 2
    Place flour on a plate. Dip 1 tenderloin into flour. Place on a baking tray or plate. Repeat with remaining tenderloins.
  • Step 3
    Heat oil in a large frying pan over high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a wire rack to drain.
  • Step 4
    Meanwhile, place lettuce, cucumber and dressing in a bowl. Toss to combine. Serve chicken with salad.

Buffalo wings with blue cheese dip

Image credit: Ian Wallace –


  • 24 chicken wings, tips discarded
  • 1 tablespoon garlic salt
  • 1 1/2 tablespoons onion powder
  • 2 teaspoons ground white pepper
  • 2 tablespoons plain flour
  • Oil, to deep-fry
  • 75g unsalted butter
  • 150ml Masterfoods Tomato Sauce
  • 1/4 cup (60ml) Worcestershire sauce
  • 1 teaspoon sweet chilli sauce

Blue cheese dip

  • 150g mild blue cheese (such as Blue Castello)
  • 1/2 cup (125g) sour cream
  • 1/2 cup (125g) mayonnaise
  • 2 garlic cloves, crushed


  • Step 1
    Cut each wing in half through the joint. Combine garlic salt, onion powder, pepper and flour with 1 teaspoon salt. Rub onto wings. Heat a little oil in a large frypan over medium-high heat. When hot, fry wings for 2-3 minutes each side, without letting them colour too much. Drain on paper towel. Cool slightly.
  • Step 2
    Combine the butter with tomato, Worcestershire and chilli sauces. Toss the chicken wings in the marinade, cover and refrigerate overnight.
  • Step 3
    The next day, place dip ingredients in a food processor and pulse to combine. If mixture is too stiff, mix with a little warm water to make a smooth dipping sauce.
  • Step 4
    Preheat the oven to 180°C or the barbecue to medium-high. Cook the chicken wings for 10 minutes until cooked through and golden, then serve with the blue cheese dip.
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