Bucket O Chicken With Ranch Dip Recipes
BUFFALO RANCH CHICKEN AND CHEESE DIP
This is a creamy, hearty dip that works well for a gathering. It's not light, and is a good option when you are serving close to meal time, but don't want to prepare a full meal. I serve this with multigrain tortilla scoops.
Provided by Cookin'Momma
Categories Appetizers and Snacks Dips and Spreads Recipes Buffalo Chicken Dip Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, chicken, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Evenly sprinkle Colby-Monterey Jack cheese over dip.
- Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 20.7 g, Cholesterol 39.2 mg, Fat 19.3 g, Fiber 1.5 g, Protein 9.8 g, SaturatedFat 7.7 g, Sodium 510 mg, Sugar 0.5 g
RANCH TACO CHICKEN DIP
A delicious combination of tacos and Buffalo chicken dip. Leave in the slow cooker longer for stronger flavor. Serve with tortilla chips, celery, carrots, or on taco shells.
Provided by Mary L
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix chicken, Cheddar cheese, Greek yogurt, taco sauce, taco seasoning mix, and ranch dressing mix in a slow cooker.
- Cook on Low until warmed through, about 30 minutes.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 5.6 g, Cholesterol 78 mg, Fat 15.2 g, Protein 24.8 g, SaturatedFat 6.8 g, Sodium 1054.4 mg, Sugar 1.8 g
BUCKET O' CHICKEN WITH RANCH DIP
This is a simple fried chicken dinner that you can make in no time. This recipe is from Rachael Ray's television show.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice.
- Season with salt and freshly ground black pepper.
- Season the chicken with salt and freshly ground black pepper, and place in a shallow dish or large disposable plastic bag.
- Pour about 1/3 of the buttermilk ranch over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the refrigerator.
- Reserve the remaining buttermilk dressing in the fridge.
- To cook up the chicken, place a medium-size skillet over medium-high heat. Add an inch of canola oil to your pan and get it hot.
- Place two high-sided dishes on the counter and fill one with flour and the other with 1/3 of your reserved buttermilk ranch.
- Dip the trimmed scallions into the buttermilk ranch, then into the flour; then back into the buttermilk ranch and back into the flour.
- Once they're double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain.
- Repeat the process with the remaining scallions.
- When the scallions are finished frying, repeat the process with all the chicken strips, adding more flour to the dish as needed.
- While the last batch of chicken tenders is cooking up, stir the sour cream into the remaining reserved buttermilk ranch and transfer it to a serving dish. Put your chicken strips and scallions in a bucket and serve the dipping ranch and sliced veggies alongside.
Nutrition Facts : Calories 662.6, Fat 12.7, SaturatedFat 6.2, Cholesterol 154.1, Sodium 436.5, Carbohydrate 64.7, Fiber 2.7, Sugar 13, Protein 69
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- In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice
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