Friends’ Favorite Foods: Courtney’s Buffalo Chicken Dip
Next in line for my Friends’ Favorite Foods is my New York queen, Courtney. She might love buffalo chicken even more than I do, which I didn’t think was possible, but here we are. I spent a lot of time researching for this one, there are many different ways to make buffalo chicken keto/paleo/Whole30, but with Courtney’s nut allergy in mind and our shared love of meal prep always in my heart, I opted for the freshest and most straightforward route that got us as close as possible to the buffalo chicken dip we already know and love.
This is not exactly the one-pot good-to-go buffalo chicken dip like we’ve typically come to expect, but for fresh chicken and buffalo sauce from scratch, I think it’s worth the one extra pot and baking sheet!
For the chicken:
2 boneless skinless chicken breasts
4 boneless skinless chicken thighs
3 tbsp mayo
2 pinches of salt
For the buffalo sauce:
1 cup Frank’s Red Hot Original hot sauce
4 tbsp ghee
2 tsp apple cider vinegar
1 tsp garlic powder
1 tsp dried minced onion
For the dip:
1/2 cup Whole30-compliant ranch dressing
2 tbsp coconut milk yogurt
If you’re relatively new here, you might not be familiar with my Easiest Chicken Ever, but a) it really is and b) we’re going to borrow from that recipe for this one. While you can technically cook your chicken from raw in the crockpot, it’s a much longer process and not one we want to combine with our buffalo’ing.
Pre-heat your oven to 350*F on the convection setting.
If using a sheet pan, line it with foil. If using a glass pan, you can skip the foil – which is typically my preference since I can throw my glass pans in the dishwasher and be done with it.
Put about three tablespoons of mayonnaise in a small bowl. Please do not skip this step, you don’t want raw chicken anywhere it doesn’t absolutely need to be. Using your silicone/basting brush, apply mayonnaise to the chicken on all sides (use tongs to flip). Season top and bottom with a pinch of salt.
Place chicken in the oven to cook for 20-22 minutes, until internal temperature reaches at least 155*F. Specifically in this instance, because the meat is going into the crockpot, it’s okay if the chicken is a little under-cooked. If you were going to be eating it at this stage, you would want the internal temp to be at least 160*F and juices should run clear when the meat is pierced with a fork.
While your chicken is in the oven, get that buffalo sauce workin’. This part is very easy: combine all the things in a small pot. Ghee, garlic, onion, apple cider vinegar, and hot sauce. Set on low heat stirring occasionally, until warmed: ghee is fully melted and sauce is uniform. Taste and adjust if needed.
Once your chicken is cooked, use two forks to shred the meat. Think pulled chicken, not just cut up for small bites.
In your crockpot, combine the shredded chicken, buffalo sauce, and 1/2 cup ranch dressing. Mix well.
Set on high heat and cook for 60-75 minutes.
Add two tablespoons coconut milk yogurt and mix well.
Enjoy in “taco” form with romaine hearts, on top of salad, or as a dip for veggies. For tacos, top with fresh tomato and a drizzle of ranch dressing (optional).
If you are not actively participating in Whole30 or 21DSD and do not have a nut allergy, I also highly recommend Siete brand cassava root tortillas and tortilla chips for the occasional indulgence.
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