Blazing Buffalo Chicken Fondue

Allergens

Dairy, Gluten (if using gluten-free flour)

Ingredients

• 1. 3 lbs boneless, skinless chicken thighs 2. 1 cup hot sauce (preferably Frank's RedHot) 3. 4 tbsp unsalted butter 4. 1 tbsp Worcestershire sauce 5. 1 tbsp white vinegar 6. 1 tsp garlic powder 7. 1 tsp onion powder 8. 1/2 tsp cayenne pepper (optional, for extra heat) 9. 1/4 tsp smoked paprika 10. 1/4 cup all
• purpose flour 11. 1 cup whole milk 12. 6 oz cream cheese, cubed and softened 13. Salt and pepper, to taste 14. Crackers or celery sticks, for serving

Instructions

1. In a medium saucepan, combine hot sauce, butter, Worcestershire sauce, white vinegar, garlic powder, onion powder, cayenne pepper (if using), and smoked paprika. Cook over low heat until the butter is fully melted, then remove from heat and let cool.
2. Season chicken thighs with salt and pepper. Place a large skillet or griddle over medium high heat. Add the flour to a shallow dish and dredge the chicken in it, shaking off excess flour. Cook the chicken on the preheated skillet or griddle for 6 7 minutes per side, until browned and cooked through.
3. Remove the chicken from the skillet, cut into bite sized pieces, and add to the cooled sauce, stirring gently to combine. Let it marinate for about 15 minutes.
4. Return the skillet to medium heat. Add milk to the skillet and whisk in the cubed cream cheese until smooth and fully incorporated. Continue cooking and stirring until the mixture thickens into a fondue like consistency.
5. Add the chicken pieces and their sauce to the thickened cheese sauce, stirring gently to combine. Serve immediately with crackers or celery sticks for dipping.

Chef’s Insight

To truly capture the energy and flavor of a tailgate party, serve this dish alongside other classic football fare such as nachos, chili dogs, and beer!

Notes

To truly capture the sizzling essence of game day, cook this dish on a tailgate or grill if possible, and serve it warm and gooey in a communal dish.