BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW
Provided by Aaron McCargo Jr.
Time 20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
- Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.
BUFFALO CHICKEN AND BLUE CHEESE DIP
Great, easy dip for tailgates and parties. Tastes like buffalo chicken wings with blue cheese dressing. Serve with thick chips and/or celery. A little different than the other buffalo chicken dips.
Provided by alijen
Categories Chicken
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Boil in a large sauce pan enough water to cook the chicken breasts.
- Then, boil the chicken until its cooked through, about 15 minutes.
- Remove the chicken, pat dry, and shred with a fork.
- Then place the shredded chicken in a large baking dish.
- For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
- Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
- Set this dish in the refrigerator to let the chicken absorb the flavor.
- Preheat your oven to 350.
- Next, over medium heat in a large pan, melt the cream cheese.
- Pour in the blue cheese dressing and stir until they are completely combined.
- Pour this mixture over the chicken.
- Bake for 10 minutes.
- Remove, but don't turn the oven off.
- Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
- Serve hot or cold with chips!
BUFFALO CHICKEN BURGERS WITH BLUE CHEESE DRESSING
This burger delivers the bold flavors of Buffalo wings minus the mess and calories. Serve with additional hot sauce on the side.
Provided by Melissa Sweet
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
- Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
- Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 25.3 g, Cholesterol 110.7 mg, Fat 8.8 g, Fiber 1.7 g, Protein 45.5 g, SaturatedFat 2.8 g, Sodium 1110.8 mg, Sugar 2.9 g
BUFFALO CHICKEN W/ BLUE CHEESE FONDUE
Taken from Cooking Light magazine. Please remember when looking at the nutritional facts that they are for the entire portion of fondue! You are able to control how much of the sauce you use, so don't be deterred by the nutritional data. To keep the cheese creamy and smooth, stir the dippers in a figure-eight movement. A heavy enamel fondue pot helps prevent the cheese from burning on the bottom. Wing sauce can be found with other hot sauces in the condiment section of your grocery store.
Provided by jonesies
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- To prepare dippers, place each chicken breat half between 2 sheet of heavy-duty plastic wrap, and flatten to a 1/2 inch thickness using a meat mallet or rolling pin.
- Place the chicken on a baking sheet coated with cooking spray.
- Brush with 2 tbsp wing sauce.
- Bake at 400 dgrees for 5 minutes.
- Turn chicken over and brush with 2 tbsp wing sauce.
- Bake an additional 5 minutes or until done.
- Cut chicken into 1 inch pieces.
- Cook the beans in boiling water for 1 minutes or until crisp-tender; drain.
- Rinse with cold water; drain well.
- Place beans on a platter with carrot, celery, bell pepper and bread; set aside.
- To prepare fondue, combine the blue cheese and the cornstarch in a large saucepan.
- Stir in wine, milk, and cream cheese.
- Bring to a boil over medium heat, cook for 1 minute, stirring constantly.
- Reduce heat to medium-low, cook 8 minutes or until mixture is smooth, stirring frequently.
- Pour into fondue pot.
- Keep warm over low flame.
- Serve with dippers.
Nutrition Facts : Calories 395.8, Fat 12.5, SaturatedFat 7.2, Cholesterol 61.5, Sodium 1159.6, Carbohydrate 34.9, Fiber 4.2, Sugar 5.5, Protein 30.2
BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE
The meatballs have all the flavors of hot wings with less mess. They're also the perfect party food: make them ahead of time and keep warm in the hot sauce until ready to serve.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F. Coat two large, rimmed baking sheets with nonstick cooking spray.
- For the Blue Cheese Sauce: Stir together the blue cheese, buttermilk, sour cream, mayonnaise, lemon juice and garlic powder in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the meatballs: Pulse the celery, onion and bell pepper in a food processor until finely minced. Combine the minced vegetables with the ground chicken, breadcrumbs, egg and House Seasoning (see recipe below) in a large bowl. Shape the mixture into 48 1-inch meatballs and place 1 inch apart on the prepared baking sheets. Bake until the meatballs begin to brown, about 10 minutes. Turn the meatballs. Cook until the meatballs are browned and cooked through, about 10 more minutes.
- While the meatballs bake, combine the butter, hot sauce and Worcestershire sauce in a medium saucepan over medium heat. Cook until the butter is melted. Add the cooked meatballs to the saucepan and turn to coat. Cover and keep warm until ready to serve. Serve the meatballs with the blue cheese sauce, celery sticks and sprinkle with parsley.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container.
HEARTY BUFFALO CHICKEN SOUP WITH BLUE CHEESE AND SCALLIONS RECIPE BY TASTY
It's soup season! This hearty soup combines classic buffalo chicken flavors--it's tangy, savory, and sure to warm you up. Served in bread bowls and garnished with blue cheese and scallions, this soup looks as good as it tastes!
Provided by Tikeyah Whittle
Categories Lunch
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
- Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
- Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
- Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1289 calories, Carbohydrate 78 grams, Fat 90 grams, Fiber 3 grams, Protein 39 grams, Sugar 21 grams
BUFFALO CHICKEN & BLUE CHEESE SLAW
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
Provided by Esther Clark
Categories Dinner, Snack, Supper
Time 1h30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
BUFFALO CHICKEN STRIPS WITH BLUE CHEESE SALAD
Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat in this delicious Buffalo Chicken Strips with Blue Cheese Salad recipe. It's just the thing to celebrate the Super Bowl or to serve at your next game night.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
- In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
- In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
- In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
- Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
- Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
BUFFALO BLUE CHEESE CHICKEN BURGERS
This is a very simple, yet addictive alternative to traditional beef hamburgers for the wing fan getting through summer barbeques.
Provided by Mark Baranowski
Categories Main Dish Recipes Burger Recipes Chicken
Time 8h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 488.6 calories, Carbohydrate 46 g, Cholesterol 138.8 mg, Fat 14.4 g, Fiber 2.5 g, Protein 41.5 g, SaturatedFat 6.4 g, Sodium 1439.4 mg, Sugar 2.3 g
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- Brine the chicken. Cut chicken into 1 1/2″ chunks. Heat water, salt, sugar and vinegar until salt and sugar dissolves. Add ice to cool it down. Put in small bowl with chicken and place in refrigerator for one hour. This will make the chicken tender and juicy.
- Heat the oil to 350 degrees. Make a dredging station with 3 bowls; one with the flour, then egg and then panko bread crumbs. Dredge chicken in that order. Set aside while starting the buffalo sauce and fondue dip.
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