Buffalo Chicken Recipes

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BUFFALO CHICKEN SANDWICHES



Buffalo Chicken Sandwiches image

Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large chicken cutlets (about 1 1/4 pounds total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1 cup self-rising flour
Kosher salt and freshly ground pepper
1 cup Buffalo-style hot sauce
Vegetable oil, for frying
4 brioche buns, split
2 cups shredded coleslaw mix
1/2 English cucumber, thinly sliced
Potato chips, for serving

Steps:

  • Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
  • Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
  • As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams

BUFFALO CHICKEN BREASTS



Buffalo Chicken Breasts image

A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup Louisiana hot sauce, such as Frank's RedHot
1 1/4 cups panko breadcrumbs
1 1/4 pounds large carrots, peeled and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
2 cups sliced celery stalks, plus 1/4 cup leaves
2 ounces mild blue cheese, crumbled (1/2 cup)
2 teaspoons red-wine vinegar

Steps:

  • Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
  • Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
  • Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

BUFFALO CHICKEN SKILLET



Buffalo Chicken Skillet image

Both simple and amazing, this is a family favorite!

Provided by Mich

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 39m

Yield 8

Number Of Ingredients 8

¾ teaspoon salt
¾ teaspoon ground black pepper
3 pounds chicken breast tenderloins
6 eggs
1 ½ cups panko bread crumbs
9 tablespoons canola oil, divided
¾ cup Buffalo wing sauce (such as Frank's®), or to taste
1 ½ cups shredded mozzarella cheese

Steps:

  • Sprinkle salt and black pepper over chicken breast tenderloins.
  • Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
  • Dip both sides of each chicken breast in the eggs and then in the panko.
  • Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
  • Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g

BUFFALO CHICKEN



Buffalo chicken image

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Provided by Emma Freud

Categories     Buffet, Dinner, Side dish

Time 1h35m

Number Of Ingredients 11

1 ½kg chicken thighs and drumsticks
180g sea salt flakes
90g soft dark brown sugar
2 tbsp chilli flakes
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
75g butter
125ml hot chilli sauce
1 tbsp maple syrup

Steps:

  • Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
  • Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
  • Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Nutrition Facts : Calories 520 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 7.4 milligram of sodium

BAKED BUFFALO CHICKEN BREASTS



Baked Buffalo Chicken Breasts image

Make and share this Baked Buffalo Chicken Breasts recipe from Food.com.

Provided by Jazz Lover

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) chicken breast halves
1/4 cup hot sauce
1 tablespoon vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup fat free blue cheese dressing

Steps:

  • Preheat oven to 400 degrees.
  • Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
  • Place chicken in an 11 x 7 baking dish coated with cooking spray.
  • Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

BUFFALO CHICKEN



Buffalo Chicken image

Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 13

1/3 cup all-purpose flour
2 teaspoons paprika
Coarse salt
8 skinless chicken drumsticks (about 2 pounds total)
1/4 cup vegetable oil
1/4 cup ketchup
1 tablespoon butter, melted
1 to 2 tablespoons hot sauce, such as Tabasco
Celery sticks, for serving
1 ounce blue cheese, crumbled
2/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Make the Chicken: On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.
  • In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.
  • Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.
  • Make the Dip: In a small bowl, combine cheese, yogurt, and lemon juice. Season with salt and pepper. Mix well with a fork, mashing cheese to combine.

Nutrition Facts : Calories 403 g, Fat 17 g, Protein 51 g

BAKED BUFFALO CHICKEN



Baked Buffalo Chicken image

When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. -Beth Zimmerman, Willingboro, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

3/4 cup Buffalo wing sauce, divided
4 boneless skinless chicken breast halves (6 ounces each)
3/4 cup all-purpose flour
3/4 teaspoon dried tarragon
1/2 teaspoon pepper
1-1/4 cups panko bread crumbs

Steps:

  • Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up , to 24 hours. , Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere., Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

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