Crispy Buffalo Chicken Sandwich Recipe Recipe For Meatloaf

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BUFFALO CHICKEN MEATLOAF



Buffalo Chicken Meatloaf image

This Buffalo chicken meatloaf makeover features ground chicken and chicken sausage in place of ground beef, plus zesty jalapeno peppers, buffalo wing sauce, and tangy blue cheese.

Provided by cFayc

Categories     Main Dish Recipes     Meatloaf Recipes

Time 2h5m

Yield 6

Number Of Ingredients 13

cooking spray
3 links chicken sausage, or more to taste
1 pound ground chicken
1 bunch green onions, diced
3 stalks celery, diced
2 jalapeno peppers, seeded and diced
½ white onion, diced
1 cup crumbled blue cheese, divided
¾ cup bread crumbs
1 cup Buffalo wing sauce, divided
2 eggs
⅛ teaspoon onion powder, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  • Remove chicken sausage from its casing and place in a large bowl with ground chicken.
  • Set aside 1/4 cup each of green onions, celery, jalapeno peppers, and white onion. Add remaining green onions, celery, jalapeno peppers, and white onion to the ground chicken-sausage mixture; mix to combine. Mix in 3/4 cup blue cheese, bread crumbs, 1/2 cup Buffalo wing sauce, eggs, onion powder, salt, and pepper until all ingredients are incorporated and chopped vegetables are evenly distributed. Scrape mixture out of the bowl with a spatula into the prepared loaf pan.
  • Pour remaining 1/2 cup Buffalo wing sauce on top of meatloaf. Sprinkle with reserved green onions, celery, jalapeno peppers, white onion, and remaining 1/4 cup blue cheese.
  • Bake in the preheated oven until sides begin to bubble and shrink away from the edges of the pan, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 395 calories, Carbohydrate 21.9 g, Cholesterol 132 mg, Fat 19.1 g, Fiber 2 g, Protein 33.8 g, SaturatedFat 7.9 g, Sodium 1991 mg, Sugar 2.7 g

CRISPY BUFFALO CHICKEN SANDWICH



Crispy Buffalo Chicken Sandwich image

This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG "Fried" Chicken Sandwich. A healthy and delicious alternative to the fast food version!

Provided by Geri

Categories     Main Course     Sandwich

Time 35m

Number Of Ingredients 16

2 boneless, skinless chicken breasts, cut in half
1/3 cup all-purpose flour
1/4 cup cornstarch
1 1/2 tsp each garlic powder, onion powder, and paprika
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 tbsp Frank's Wing Sauce
1 1/2 tbsp almond milk, divided (or skim milk)
1 large egg
oil cooking spray
1/3 cup Frank's Wing Sauce
1 cup coleslaw mix
2-3 tbsp Light Ranch Dressing
4 hamburger buns
extra Light Ranch Dressing
blue cheese crumbles

Steps:

  • Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you're running out of breading it's mostly likely that your chicken isn't dry enough. Set chicken aside on a cutting board.
  • Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp Frank's Wing Sauce.
  • Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.
  • Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.
  • Add 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.
  • Dip flour-coated chicken into egg mixture and let excess drain off almost completely.
  • Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray--enough to lightly coat the breading.
  • See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you're ready to eat them to glaze with wing sauce. This will keep the coating crunchy.
  • FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.

Nutrition Facts : Calories 130 kcal, Carbohydrate 16 g, Protein 12 g, Fat 3 g, SaturatedFat 1 g, Sugar 6 g, Fiber 1 g, ServingSize 1 serving

BUFFALO CHICKEN MEATLOAF



Buffalo Chicken Meatloaf image

Provided by Damaris Phillips

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons ketchup
1 tablespoon hot sauce
Nonstick cooking spray, for spraying the loaf pan
3 tablespoons unsalted butter
3 stalks celery, small diced (about 1 cup), celery leaves reserved for garnish
1/2 medium onion, small diced (about 1 cup)
3 tablespoons hot sauce
1 1/2 pounds ground chicken, 50/50 light and dark
1 cup blue cheese crumbles
1 1/2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 large eggs
2 1/4 cups panko breadcrumbs
1/4 cup grated Parmesan

Steps:

  • For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside.
  • For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside.
  • Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined.
  • Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve.
  • Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside.
  • Garnish the meatloaf slices with the toasted panko and chopped celery leaves.

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