Buffalo Chicken recipes


Categories: Recipes
Buffalo Chicken recipes

Buffalo Chicken Cheese Balls with dip
Click here for Sam’s explanation of how to make this delicious treat!
Balls:
1 store-bought rotisserie-cooked chicken
1/4 cup hot sauce (recommended Frank’s Red Hot)
1 teaspoon ground black pepper
1 3/4 cups sharp cheddar cheese, grated
1/2 cup thinly sliced green onion, green tops as well
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko
vegetable oil, for frying

Dip:
1 1/2 cups mayo
1/2 cup packed blue cheese, crumbled
1/2 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 lemon, juiced
1 teaspoon minced garlic

Heat oil heated to 350 degrees.  Pick the meat from the chicken and discard the skin, then dice. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.  Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs.  Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels. To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary.  Serve the chicken alongside the dipping sauce.

This recipe is from Food.com

Crock Pot Buffalo Chicken
Click here to hear how easy it is to make this dinner!
3 lbs of frozen chicken breasts, boneless
1 packet of ranch dressing powder
1 bottle Franks buffalo hot sauce
4 oz cream cheese

Put chicken in crock pot.  Pour hot sauce on top of chicken and follow with ranch packet.  Cook on low for 6 hours.  At the end of six hours, shred the chicken with a fork in the crock pot and cut the cream cheese into small cubes and put into crock pot.  Give it a quick stir and let it cook for another 30-45 minutes.  I served these in a tortilla wrap with melted cheese, sauteed onions and mushrooms and a little bit of ranch dressing.  YUM!

Producer Emilie got this recipe from MyKitchenApron.Blogspot.com and modified it.

Buffalo Chicken Pizza

1 pizza crust in refrigerator section
4 tablespoons butter
hot sauce
8 chicken tenders, cooked and shredded
1/2 purple onion, sliced and sauteed
4 slices bacon, cooked and chopped into pieces
bottle of ranch or blue cheese dressing (I used ranch)
2 cup bag of favorite shredded cheese (I used a cheddar and jack cheese blend)
sliced jalapenos, optional

Unroll pizza dough and bake at 350 for 6 minutes.  Baste pizza crust with ranch dressing.  Cover pizza liberally with dressing.  Top with some cheese.  Then put sliced and sauteed purple onions slices on top of cheese.  Then top with cooked and chopped bacon. Melt butter and add hot sauce and stir.  I used a lot of hot sauce because we like our food spicy.  Then toss cooked and shredded chicken in butter sauce.  Put chicken on top of pizza and sprinkle a little more cheese.  I then melted 2 more tablespoons of butter and added more hot sauce to drizzle on top.  This is totally optional!  I also added sliced jalapenos to half of the pizza for Mike.

Bake at 375 until crust is golden brown!

Crock Pot Buffalo Chicken Lettuce Wraps
For the chicken:
24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank’s)

For the wraps:
6 large lettuce leaves, bibb or iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.  Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set on high for an additional 30 minutes.  Makes 3 cups chicken.  To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice.  Wrap up and start eating!

This recipe is from SkinnyTaste.com

Buffalo Chicken Jalapeno Poppers
1 lb ground chicken breast
1 packet of ranch dressing mix
1/2 c hot wing sauce
1 tbsp vegetable oil
1 rib of celery, minced
1 tsp ground black pepper
12 large jalapeno peppers, cored and seeded
6 strips of bacon, each cut in half

Special equipment
Jalapeno grilling rack
coring utensil

In a bowl combine the first six ingredients and mix well.  Remove the tops of the jalapenos and remove the seeds using a corer.  Place jalapenos in the rack. Add half the chicken mixture into a zip top plastic bag and cut a small hole in the corner. Using zip top bag as a pastry bag squeeze chicken mixture into each jalapeno. Wrap each jalapeno with 1/2 strip of bacon and secure with a toothpick. Place the rack of peppers on the grill and cook at 350 degrees for 20 to 25 minutes.

Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees. Remove from grill and allow to cool.

Serve with blue cheese or ranch dressing for dipping.

If you do not have a jalapeno grilling tool, you can simply slide the jalapeno by slicing it on one side.  If you do not like your peppers too hot, you can remove the seeds.  Removing the seeds from the peppers will help remove some of the heat.  Spoon in about 1 to 2 teaspoons of the chicken mixture in the pepper.  Wrap it closed by wrapping the bacon around the pepper.  Pierce the bacon wrapped jalapeno pepper onto the metal skewer, each skewer can hold several peppers.  Lay the skewers over a 9 by 13 inch baking dish.  This will have the peppers upright, and all of the bacon grease will drip away from the pepper.

Buffalo Chicken Garbage Bread
2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese (I used part skim)
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce
1/3 cup of ranch or blue cheese dressing

Cut chicken into cubes.  Season with salt and pepper.  Heat teaspoon of olive oil in skillet and add chicken when hot.  Cook chicken completely and then add 1/4 cup of wing sauce.  Stir to coat chicken and let simmer for a minute or two.  Take chicken off heat and let cool.

Pre-heat oven to 425°F.

On a well floured surface, spread pizza dough into a long rectangle shape.

Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce.  Spread across the dough.  Add chicken and then top with mozzarella and cheddar cheese.  You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.

Roll the dough like a pinwheel until you reach the end.  Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.

Spray baking sheet with light coat of non-stick cooking spray.  Place garbage bread on the pan and bake for 20 to 25 minutes.

Let sit for five minutes and cut into and enjoy!

This recipe is from HERE.

Buffalo Chicken Bites
Click here to listen to Sam explain how to make these bites.
1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank’s brand is what I used)
4 tablespoons unsalted butter, melted and cooled
1 tube of Pizza Crust dough

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans.
Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).This recipe is from What’s Cookin, Chicago? (with a couple of modifications)

Buffalo Chicken Enchiladas
1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce
1/3 cup buffalo wing sauce (I use Frank’s)
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese
1/4 cup fresh cilantro, coarsely chopped

Preheat oven to 350 degrees. Spray an 8×8 glass dish with non-stick spray.

In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.

In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.

Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.

Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!

Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.

This recipe TheNoviceChefBlog.


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