GRILLED BUFFALO CHICKEN SANDWICHES
It's a tangy spicy treat when you serve grilled Buffalo chicken sandwiches. They won't want to go out to eat again.
Provided by Perdue Chicken
Yield Serves 4
Number Of Ingredients 15
Steps:
- In resealable plastic bag, combine hot sauce, olive oil, Worcestershire sauce, cayenne pepper and garlic powder. Add chicken, toss to coat and let marinate in refrigerator 1 hour or up to overnight.
- In medium bowl, combine blue cheese, sour cream, mayonnaise, vinegar, salt and pepper. Mix well, smashing some blue cheese to make flavorful sauce. Fold in celery, red onion and parsley. Set aside for 30 minutes to allow flavors to develop. This can be made a day in advance.
- Heat lightly greased grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip away. Grill 3 to 5 minutes on each side for breasts. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove chicken from grill and let rest 2 to 3 minutes before serving.
- To serve, place chicken on a roll. Top with blue cheese celery slaw and enjoy!
Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 540 % Daily Value* Total Fat 23g 35% Saturated Fat 6g 30% Cholesterol 130mg 43% Sodium 1260mg 53% Total Carbs 43g 14% Dietary Fiber 2g 8% Sugars 8g Protein 42g Vitamin A 15% Vitamin C 30% Calcium 10% Iron 15% *Percent Daily Values are basedon a 2,000 calorie diet.
BUFFALO CHICKEN SANDWICHES
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
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 GRILLED CHEESE
What do you get when you combine chicken wings with a classic grilled cheese? You get this unbelievable sandwich that you'll want to make time and time again.
Provided by Jonathan Melendez
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin and bones from the chicken and shred into a large bowl. Toss together with the buffalo sauce and scallions.
- To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened butter, then turn the bread over. Top each bread slice with 1/4 cup shredded cheddar cheese, 1/4 cup shredded Monterey Jack cheese, buffalo chicken, sliced celery, carrots, and a tablespoon of blue cheese. Top each with a slice of bread and brush with remaining butter.
- Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with blue cheese dressing for dipping.
Nutrition Facts : Calories 830.6, Fat 75.7, SaturatedFat 30.9, Cholesterol 172.3, Sodium 1159.6, Carbohydrate 6.4, Fiber 1.2, Sugar 3.8, Protein 32.3
HOT BUFFALO CHICKEN, BACON, AND CHEESE SANDWICH
This is actually a LARGE sandwich using a loaf of crispy Italian bread. Great served as a meal, cut into slices as an appetizer or separate onto individual rolls for a quick dinner or lunch.
Provided by Jeneen Skewes Pylant
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 566 calories, Carbohydrate 44.3 g, Cholesterol 77.3 mg, Fat 30.1 g, Fiber 2.3 g, Protein 27.9 g, SaturatedFat 8.8 g, Sodium 988.4 mg, Sugar 1 g
GRILLED BUFFALO CHICKEN SLIDERS
Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
- Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Remove chicken from hot sauce; discard sauce.
- Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
- Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
- Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 162.2 g, Cholesterol 44.3 mg, Fat 14.7 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 759.4 mg, Sugar 0.9 g
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