Buffalo Bbq Pulled Chicken With Blue Cheese Cornbread Topper Recipes

BUFFALO CHICKEN AND BLUE CHEESE CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375? F. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped chicken chunks, season with salt and pepper and saute until golden brown, about 5 minutes. Remove chicken from skillet and reserve on a plate. Return the skillet to medium-high heat and add another turn of the pan of EVOO, about 1 tablespoon. Add the onion, carrot, celery and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes. When the veggies are tender, push them all to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock and hot sauce to the pan and stir to combine. Bring up to a bubble, add the chicken back to the pan, season with salt and pepper, and simmer the sauce until thickened, 2-3 minutes. While the sauce is simmering, in a medium-size mixing bowl, prepare the cornbread according to package directions, using water as the liquid and folding in the blue cheese crumbles. Transfer the buffalo chicken mixture to a casserole dish and drop the blue cheese cornbread batter on top in spoonfuls. Pop the casserole into the oven and bake until the cornbread is golden brown and filling is bubbling, about 20 minutes.

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BUFFALO-BLUE CHEESE GRILLED CHICKEN BURGERS

Steps:

• Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.
• Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.
• Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

BUFFALO PULLED CHICKEN

Steps:

• In a 3-qt. slow cooker, mix wing sauce and dressing mix. Add chicken. Cook, covered, on low until meat is tender, 3-4 hours., Shred chicken with 2 forks. If desired, serve on celery, top with additional wing sauce and cheese, and serve with ranch dressing.

BUFFALO CHICKEN & BLUE CHEESE SLAW

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
• Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
• Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

BUFFALO BLUE CHEESE CHICKEN BURGERS

Steps:

• Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.
• Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.
• Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

BUFFALO CHICKEN SKEWERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Combine butter, hot sauce, cider vinegar and dressing mix in heavy saucepan. Stir over low heat until smooth. Taste and add more hot sauce if desired.
• Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler.
• Place chicken tenders in large bowl; drizzle with oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer.
• Grill or broil until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.

SHREDDED BUFFALO CHICKEN SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.

BAKED BBQ BUFFALO CHICKEN

Steps:

• Place the chicken breast in a small, oven-safe dish with lid.
• Top with 1/2 cup BBQ sauce.
• Make sure the chicken is well coated with the sauce.
• Add 1/4 cup buffalo sauce on top.
• Mix the sauce's together on top of the chicken breast.
• Now cover and place in the oven set at 375° for one hour.
• After one hour, remove the lid and the sauce should be bubbling and chicken cooked through.
• Now place the chicken breast on a plate and pour the sauce from the baking dish into a small bowl for dipping.

SOUTHERN CHICKEN-CORNBREAD CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
• Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
• Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.