BUFFALO CHICKEN AND RANCH WRAPS
Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired.
Provided by figgy
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
- Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
- Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 38.6 g, Cholesterol 92 mg, Fat 24.1 g, Fiber 2.4 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 1088.4 mg, Sugar 2.3 g
BUFFALO CHICKEN SANDWICH
Are you looking for something to spice up your life? Can you take the heat? Try this - you'll find out why I make it once a week! This recipe actually is for about 20 frozen wings, but to cut back on the fat content I now use it for 4 defrosted (skinless) boneless chicken breast.
Provided by MohawkPrincess
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- You will also need: 1 Gallon size storage bag.
- Preheat skillet on stovetop.
- Add enough olive oil to cover the bottom of the skillet.
- Combine flour, paprika, and salt in storage bag.
- Give a good shake to coat pieces.
- Add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
- Remove chicken breasts and place on paper towels to drain off excessive oil.
- Combine melted butter, garlic and cayenne pepper in large bowl.
- To make a mild sauce, use 1/2 teaspoon of cayenne pepper.
- Read next step if wanting a hotter sauce.
- Whisk Frank's Red Hot Sauce with the melted butter combo.
- If dividing the sauce into mild and hot, pour half into another bowl.
- For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
- Add whatever amount of red pepper flakes you may like.
- I just shake it on to semi cover the buffalo sauce.
- Place cooked chicken breasts inside sauce and coat both sides.
- Make sandwich and enjoy!
- Special Note on wings: Flour coat wings frozen!
- Deep fry frozen wings for about 20-25 minutes.
- Sauce coat right before eating!
- Allowing the sauce to sit on the wings will make them gooey.
Nutrition Facts : Calories 1526.8, Fat 44.2, SaturatedFat 15.3, Cholesterol 123.3, Sodium 3082, Carbohydrate 221.6, Fiber 31.9, Sugar 25.6, Protein 76.1
JALAPENO BUFFALO RANCH CHICKEN SANDWICH RECIPE - (4.5/5)
Provided by KMcCrary
Number Of Ingredients 12
Steps:
- Bake bacon on 400 degree heat until crisp (10-15 minutes). After starting bacon, prep the chicken. Bread the chicken by covering with raw egg, and then coating flour. Repeat process to ensure chicken is coated thoroughly. Cook the chicken in medium sized sauce pan on high heat. The pan should be completely coated with oil maybe an eighth or quarter inch deep. Cook chicken until both sides are golden brown. When the chicken is done, toss chicken with Franks Buffalo Sauce. The chicken should be generously covered. To Prep the Sandwich, I put it in this order: 1) Bottom Bun 2) Blue Cheese Crumbles 3) Ranch Dressing 4) Sliced Jalapenos 5) Bacon Strips 6) Buffalo Chicken (cover the chicken lightly with Buffalo Sauce when on sandwich too) 7) Lettuce 8) Onion 9 Top bun (with more blue cheese on that) I usually low broil the two pieces of the bread insides up, with blue cheese on both sides to melt it a little.
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 RANCH SAUCE
Just easy and great on chicken strips and onion rings! I add the Frank's a little at a time until I have the flavor I want, so the measurement is an estimate. It's kinda a dump and stir sauce, and I don't measure, so.........
Provided by Jenni Loves Ryry
Categories Sauces
Time 1m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 2
Steps:
- Mix it in a bowl until well blended!
- See how easy?
Nutrition Facts : Calories 97.8, Fat 10.3, SaturatedFat 1.6, Cholesterol 6.6, Sodium 467.2, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 0.2
FRIED BUFFALO CHICKEN SANDWICHES
Deliciously tender and juicy fried chicken, piled high with veggies, a touch of heat from buffalo sauce, cooled down with ranch dressing. It all works together for a fabulous sandwich!
Provided by Rebekah Rose Hills
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place 6 fillets in a resealable zip-top bag with buttermilk, 1 tablespoon Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom and heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat twice, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from oven. Place a chicken fillet on the bottom half of a bun. Add Buffalo sauce to taste. Top with pickle slices, tomato, and lettuce. Spread ranch dressing on the inside of the top bun and place over the sandwich. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 49.8 g, Cholesterol 67.7 mg, Fat 17.8 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 4.1 g, Sodium 926.1 mg, Sugar 2.8 g
BUFFALO CHICKEN JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, shredded chicken, shredded monterey jack cheese, shredded cheddar cheese, McCormick® Onion Powder, freshly ground black pepper, Frank's® RedHot® Original Cayenne Pepper Sauce, jalapeñoes, bacons, panko breadcrumbs, olive oil, blue cheese, blue cheese
Provided by Frank's RedHot
Categories Appetizers
Time 30m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl using a rubber spatula, stir the cream cheese until smooth, then fold in the heavy cream, shredded chicken, Monterey Jack cheese, cheddar cheese, onion powder, black pepper, and Frank's® RedHot® Original Cayenne Pepper Sauce until fully incorporated.
- Cut the jalapeños in half lengthwise and remove the seeds. Arrange the jalapeño halves, cut-side up, on the prepared baking sheet and divide the chicken mixture evenly among the halves. Sprinkle the bacon on top.
- In a small bowl, stir together the panko bread crumbs and olive oil until the panko is evenly coated. Sprinkle over the jalapeños.
- Bake the jalapeño poppers for 20-25 minutes, until the tops are golden brown and crispy.
- Remove from the oven and sprinkle the crumbled blue cheese on top. Drizzle with more Frank's® RedHot® Original Cayenne Pepper Sauce. Serve immediately with blue cheese or creamy ranch dip.
- Enjoy!
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