Buffalo Chicken French Bread Recipes

BUFFALO CHICKEN-STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees F.
• Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
• Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
• Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.

BUFFALO CHICKEN-STUFFED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
• Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
• Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
• Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
• Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
• Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
• Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.

BUFFALO CHICKEN DIP STUFFED FRENCH BREAD RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined. Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350°F for 25 to 30 minutes or until cheese is melted and slightly golden. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm. NOTES *TO EASILY COOK AND SHRED CHICKEN: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add chicken breasts and cook for 5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 1/2 cups chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15 to 20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding. MAKE AHEAD: You can prepare Buffalo Chicken Dip in advance and store in the refrigerator separate from bread. When ready to bake, heat dip in microwave until warm then spoon into French bread and bake as directed.

BUFFALO CHICKEN STAR BREAD RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer, combine the yeast, warm water, and ½ teaspoon sugar. Let sit until bubbly, about 5 minutes.
• Add the remaining ¼ cup sugar, the all-purpose flour, bread flour, salt, eggs, canola oil, and honey. Fit the mixer with the dough hook and mix on low speed until combined, about 1 minute. Increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until a smooth ball forms, 5-7 minutes.
• Grease a large bowl with nonstick spray. Add the dough, cover with plastic wrap, and let rest at room temperature until the dough is almost doubled in size, 1½-2 hours.
• Meanwhile, make the filling: In a medium bowl, combine the shredded chicken, Frank's RedHot® Buffalo Wing Sauce, cream cheese, and minced scallions. Mix well.
• Preheat the oven to 350°F (180°C). Line a large pizza sheet with parchment paper.
• Make the egg wash: In a small bowl, whisk together the egg and water until combined.
• Divide the dough into 3 equal portions and transfer to a lightly floured surface. Roll 1 portion into a 12-inch round and transfer to the prepared baking sheet. Spread half of the chicken filling evenly over the dough, leaving a ½-inch border around the edges. Sprinkle half of the shredded cheese evenly over the filling.
• Roll out another dough portion and place on top of the cheese. Layer the remaining filling and cheese over the dough. Roll out the last dough portion and place it on top. Press the edges together to seal.
• Use a cup to gently mark a 3-inch circle in the center of the dough. Using a sharp knife, make 16 equal cuts from the edges of the center circle to the edges of the dough. Take 2 adjacent portions of dough and twist toward each other 2 or 3 times. Pinch the ends of the dough together. Repeat with remaining sections of dough until there are 6 points to the star. Brush the egg wash evenly over the bread.
• Bake until golden brown, 25-30 minutes. Let cool on the baking sheet for 5 minutes.
• Drizzle more Frank's RedHot® Buffalo Wings Sauce over the star and serve with more sauce for dipping.
• Enjoy!

BUFFALO CHICKEN STUFFED FRENCH BREAD

Steps:

• Cook the chicken breasts (I like to boil them) and then shred with two forks.
• Mix cheese, ranch dressing, and chili sauce with the chicken.
• Slice the french bread loaf lengthwise. Do not separate the two halves -- just butterfly it. Scoop out the soft bread filling, and break into little bits with your fingers.
• Add the bread pieces in with the chicken mix, and stir well to get everything coated nicely.
• Spoon all the chicken filling back into the french bread shells. Close the loaf together, and wrap tightly in foil.
• Bake at 350 degrees for about 15 minutes to melt the cheese.
• When cool enough to handle, slice into rounds about 1 or 2 inches thick.

BUFFALO FRENCH TOAST

Steps:

• Whisk eggs, milk, Buffalo sauce, and salt together in a shallow bowl. Soak bread in the egg mixture until completely absorbed, at least 30 minutes.
• Melt butter in a skillet over medium heat until it starts to foam. Arrange soaked bread in the melted butter; sprinkle Parmesan cheese over bread, patting it into the holes of the bread. Fry until bottoms are browned, 3 to 4 minutes. Flip and sprinkle more Parmesan cheese on second side. Cook until bottoms are browned, 3 to 4 minutes. Flip again and cook until cheese is crisp, 2 to 3 minutes.

BUFFALO CHICKEN GARBAGE BREAD

Steps:

• 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.
• Starting on one of the short ends, roll it up until you reach the other 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!