There’s something undeniably irresistible about the fiery kick of buffalo chicken that keeps us coming back for more. Whether you’re craving a quick weeknight dinner, planning game day snacks, or just in the mood for some comfort food with a spicy twist, we’ve got you covered. Dive into our roundup of 18 sizzling buffalo chicken recipes that promise to deliver bold flavors and satisfy your heat-seeking taste buds. Let’s get cooking!
Buffalo Chicken Dip
This timeless appetizer combines the fiery kick of buffalo sauce with the creamy richness of cheese, creating a dish that’s irresistibly bold and comforting. Perfect for gatherings, it’s a crowd-pleaser that promises to vanish as quickly as it’s served.
Ingredients
- 2 cups of shredded cooked chicken
- 8 oz of cream cheese, softened
- 1/2 cup of buffalo sauce
- 1/2 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- 1/2 cup of crumbled blue cheese
- A splash of milk to adjust consistency
- A couple of green onions, sliced for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch dressing until well blended. Tip: Letting the cream cheese sit at room temperature for 30 minutes makes mixing easier.
- Stir in 3/4 cup of the shredded cheddar cheese and all the blue cheese, reserving some cheddar for topping. Tip: The blue cheese adds a tangy depth, but you can adjust the amount based on your preference.
- If the mixture seems too thick, add a splash of milk to reach your desired consistency. Tip: The dip should be creamy but not runny.
- Transfer the mixture to a baking dish and sprinkle the remaining cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden on top.
- Garnish with sliced green onions before serving.
Kick back and watch as this dip becomes the star of your table, with its creamy texture and a perfect balance of heat and tang. Serve it with crisp celery sticks or crusty bread for a delightful contrast in textures.
Buffalo Chicken Wings
On a bustling evening, nothing quite satisfies like the fiery embrace of Buffalo Chicken Wings, a dish that marries the boldness of hot sauce with the comforting crunch of perfectly fried wings. Elegantly messy and irresistibly tangy, these wings are a testament to the joy of shared meals and lively gatherings.
Ingredients
- 2 lbs of chicken wings, split at the joints
- A cup of all-purpose flour
- A teaspoon of garlic powder
- A teaspoon of paprika
- Half a teaspoon of salt
- A quarter teaspoon of black pepper
- A splash of vegetable oil for frying
- Half a cup of hot sauce (Frank’s RedHot is classic)
- A quarter cup of unsalted butter
- A tablespoon of white vinegar
- A couple of celery sticks, for serving
- A handful of blue cheese or ranch dressing, for dipping
Instructions
- In a large bowl, toss the chicken wings with flour, garlic powder, paprika, salt, and pepper until evenly coated.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the wings in batches for about 10-12 minutes, or until golden brown and crispy. Tip: Avoid overcrowding the pot to ensure each wing cooks evenly.
- While the wings fry, melt butter in a small saucepan over low heat. Stir in hot sauce and vinegar until well combined. Keep warm.
- Transfer the fried wings to a large bowl. Pour the hot sauce mixture over the wings and toss until fully coated. Tip: For extra crispy wings, bake them at 400°F for an additional 5 minutes after saucing.
- Serve the wings hot with celery sticks and your choice of blue cheese or ranch dressing on the side. Tip: For a fun twist, sprinkle with crumbled blue cheese and chopped chives before serving.
Mouthwateringly crisp with a fiery kick that mellows into buttery richness, these Buffalo Chicken Wings are a crowd-pleaser. Pair them with an ice-cold beer or a crisp white wine to cut through the heat, and watch as they disappear before your eyes.
Buffalo Chicken Salad
Hearty and vibrant, this Buffalo Chicken Salad combines the fiery kick of buffalo sauce with the cool, crisp textures of fresh greens, creating a dish that’s as visually appealing as it is delicious. Perfect for those who crave a bit of heat with their health, it’s a versatile meal that suits both casual lunches and elegant dinners.
Ingredients
- 2 cups of shredded cooked chicken
- A couple of cups of mixed greens
- A splash of buffalo sauce
- 1/2 cup of crumbled blue cheese
- A handful of cherry tomatoes, halved
- 1/4 cup of ranch dressing
- A sprinkle of chopped chives
Instructions
- In a large bowl, toss the shredded chicken with the buffalo sauce until evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for 10 minutes before assembling the salad.
- Add the mixed greens to the bowl with the buffalo chicken, gently tossing to combine. Tip: Use your hands to toss the salad for a more even distribution of ingredients without bruising the greens.
- Scatter the halved cherry tomatoes and crumbled blue cheese over the top of the salad. Tip: For a milder flavor, you can substitute blue cheese with feta or goat cheese.
- Drizzle the ranch dressing over the salad, then sprinkle with chopped chives for a fresh, oniony bite.
Juxtaposing the spicy, tangy chicken with the creamy, cool elements of the salad, each bite offers a harmonious blend of flavors and textures. Serve it in a hollowed-out bread bowl for an edible presentation that’s sure to impress.
Buffalo Chicken Pizza
Amidst the bustling culinary scene, Buffalo Chicken Pizza stands out as a bold fusion of classic American flavors, marrying the fiery zest of buffalo sauce with the comforting embrace of melted cheese and crispy crust.
Ingredients
- 1 pre-made pizza dough (or your favorite homemade recipe)
- a couple of tablespoons of olive oil
- 1 cup of shredded cooked chicken
- a generous 1/2 cup of buffalo sauce
- 1 1/2 cups of shredded mozzarella cheese
- a handful of crumbled blue cheese
- a splash of ranch dressing
- a sprinkle of chopped fresh cilantro
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- Roll out the pizza dough on a floured surface to your desired thickness, aiming for a 12-inch diameter for a crispier crust.
- Brush the dough lightly with olive oil to prevent sogginess from the toppings.
- In a bowl, toss the shredded chicken with buffalo sauce until evenly coated, then spread this mixture over the dough.
- Scatter the mozzarella cheese over the chicken, followed by the blue cheese crumbles.
- Transfer the pizza onto the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Drizzle with ranch dressing and sprinkle with cilantro right after baking for a fresh contrast to the spicy flavors.
Let this pizza cool for a couple of minutes before slicing to allow the cheese to set. The result is a harmonious blend of spicy, tangy, and creamy flavors atop a perfectly crisp crust, ideal for game night or a cozy dinner in.
Buffalo Chicken Sliders
Kickstarting your culinary adventure with a dish that’s both fiery and comforting, these Buffalo Chicken Sliders are a perfect blend of spicy, tangy, and creamy flavors, all nestled within soft, pillowy buns. Ideal for game day or a casual gathering, they promise to be a crowd-pleaser with their bold flavors and easy-to-eat size.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of your favorite buffalo sauce
- 1/4 cup of ranch dressing
- 1 tbsp of butter
- 8 slider buns
- A couple of slices of cheddar cheese
- A handful of shredded lettuce
- A splash of olive oil
Instructions
- In a medium bowl, mix the shredded chicken with buffalo sauce until evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for 10 minutes before assembling.
- Heat a large skillet over medium heat and add a splash of olive oil. Toast the slider buns cut-side down until golden, about 2 minutes. Set aside.
- In the same skillet, melt the butter over medium heat. Add the buffalo chicken mixture, stirring occasionally, until heated through, about 5 minutes.
- Layer the bottom halves of the buns with a slice of cheddar cheese, a generous scoop of the buffalo chicken, a drizzle of ranch dressing, and a handful of shredded lettuce. Tip: Warming the cheese slightly before assembling ensures it melts perfectly with the warm chicken.
- Cover with the top halves of the buns and serve immediately. Tip: For an extra kick, serve with additional buffalo sauce on the side for dipping.
Juxtaposing the crispness of the lettuce with the creamy ranch and spicy chicken, these sliders offer a delightful texture contrast. Serve them with a side of cool celery sticks to balance the heat, or pile them high on a platter for a visually stunning appetizer that’s as delicious as it is beautiful.
Buffalo Chicken Tacos
Yearning for a dish that marries the fiery kick of buffalo sauce with the comforting embrace of a taco? These Buffalo Chicken Tacos are a masterful blend of spicy, tangy, and creamy, wrapped in a soft tortilla for a meal that’s as indulgent as it is effortless.
Ingredients
- 2 cups of shredded cooked chicken (rotisserie works wonders here)
- A generous 1/3 cup of your favorite buffalo sauce
- A couple of tablespoons of butter, melted
- A splash of ranch dressing, for drizzling
- 1/2 cup of crumbled blue cheese (because why not?)
- A handful of chopped celery, for that essential crunch
- 8 small flour tortillas, warmed
Instructions
- In a medium bowl, toss the shredded chicken with the buffalo sauce and melted butter until evenly coated. Tip: For an extra flavor boost, let the chicken marinate in the sauce for 10 minutes before proceeding.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re just starting to puff. Keep them wrapped in a clean towel to stay warm.
- Divide the buffalo chicken evenly among the tortillas. Tip: Don’t overfill them, or you’ll have a hard time keeping all the deliciousness inside.
- Drizzle each taco with ranch dressing, then sprinkle with blue cheese and chopped celery. Tip: If you’re not a fan of blue cheese, a sharp cheddar works beautifully too.
Finished with a flourish, these tacos offer a delightful contrast of textures—from the tender chicken to the crisp celery—and a bold flavor profile that’s sure to impress. Serve them with extra buffalo sauce on the side for those who dare to dial up the heat.
Buffalo Chicken Pasta
Yieldingly tender and packed with a punch, this Buffalo Chicken Pasta marries the fiery zest of buffalo sauce with the comforting embrace of creamy pasta. Perfect for those who crave a little heat with their hearty meals, it’s a dish that promises to delight the senses and satisfy the soul.
Ingredients
- 8 oz of penne pasta
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1/4 cup of heavy cream
- 2 tbsp of unsalted butter
- 1/2 cup of crumbled blue cheese
- 1/4 cup of chopped celery
- A splash of olive oil
- A couple of green onions, sliced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the shredded chicken and warm through, about 3 minutes.
- Stir in the buffalo sauce and heavy cream, then add the unsalted butter. Cook until the butter is melted and the sauce is smooth, about 2 minutes. Tip: Adjust the heat to low if the sauce starts to bubble too vigorously.
- Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
- Remove from heat and sprinkle with crumbled blue cheese, chopped celery, and sliced green onions. Tip: Let it sit for a minute before serving to allow the cheese to soften slightly.
Kick your dinner up a notch with this Buffalo Chicken Pasta, where the creamy sauce clings to every noodle, and the blue cheese adds a tangy contrast. Serve it with extra celery sticks on the side for a refreshing crunch that cuts through the richness.
Buffalo Chicken Quesadillas
Kickstarting your culinary adventure with a twist on classic comfort, Buffalo Chicken Quesadillas blend the fiery zest of buffalo sauce with the creamy, melty goodness of cheese, all hugged by a crispy tortilla. Perfect for game day or a cozy night in, this dish promises a delightful punch of flavor in every bite.
Ingredients
- 2 cups of shredded cooked chicken
- A couple of tablespoons of buffalo sauce
- 1 cup of shredded cheddar cheese
- 1 cup of shredded Monterey Jack cheese
- A splash of olive oil
- 4 large flour tortillas
- A handful of chopped green onions for garnish
Instructions
- In a mixing bowl, toss the shredded chicken with buffalo sauce until evenly coated.
- Heat a splash of olive oil in a large skillet over medium heat, just enough to lightly coat the bottom.
- Place one tortilla in the skillet, sprinkle half of it with a mix of cheddar and Monterey Jack cheeses, then layer the buffalo chicken on top.
- Fold the tortilla over the filling, pressing down gently with a spatula. Cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Garnish the quesadillas with chopped green onions before serving.
Offering a perfect balance of spicy, cheesy, and crispy, these quesadillas are a crowd-pleaser. Serve them with a side of cool ranch or blue cheese dressing to complement the heat, or slice them into wedges for easy sharing at your next gathering.
Buffalo Chicken Stuffed Peppers
Whisking together the bold flavors of Buffalo chicken with the sweet, crisp embrace of bell peppers, this dish is a harmonious blend of spice and subtlety, perfect for those who cherish a meal with both kick and comfort.
Ingredients
- 4 large bell peppers, any color
- 2 cups shredded cooked chicken
- 1/2 cup Buffalo sauce
- 1/2 cup cream cheese, softened
- 1/4 cup blue cheese crumbles
- 1/4 cup shredded cheddar cheese
- A couple of green onions, sliced
- A splash of olive oil
Instructions
- Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
- Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared dish.
- In a bowl, mix the shredded chicken with Buffalo sauce and softened cream cheese until well combined. Tip: For extra creamy filling, let the cream cheese sit at room temperature for 10 minutes before mixing.
- Stuff each pepper with the chicken mixture, packing it down slightly to fit as much as possible.
- Sprinkle the tops with blue cheese crumbles and cheddar cheese. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: Check at 20 minutes to prevent over-softening if you prefer a bit of crunch.
- Garnish with sliced green onions before serving.
Juxtaposing the fiery Buffalo sauce against the cool, creamy cheeses, these stuffed peppers offer a delightful contrast in every bite. Serve them atop a bed of crisp lettuce for a refreshing crunch or alongside a drizzle of ranch dressing to tame the heat.
Buffalo Chicken Meatballs
Perfectly poised to become your next favorite appetizer or main, these Buffalo Chicken Meatballs marry the fiery kick of buffalo sauce with the comforting, juicy tenderness of ground chicken, creating a dish that’s both bold and satisfying.
Ingredients
- 1 pound of ground chicken
- 1/2 cup of panko breadcrumbs
- 1/4 cup of finely chopped celery
- 1/4 cup of crumbled blue cheese
- 1 large egg
- 2 cloves of garlic, minced
- A splash of hot sauce
- A couple of tablespoons of olive oil
- 1/2 cup of buffalo sauce
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
- In a large bowl, combine the ground chicken, panko breadcrumbs, celery, blue cheese, egg, minced garlic, hot sauce, salt, and pepper. Mix gently until just combined—overmixing can lead to tough meatballs.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet, ensuring they’re not touching.
- Bake for 20-25 minutes, or until the meatballs are golden and cooked through, flipping them halfway through for even browning.
- While the meatballs are still hot, toss them gently in buffalo sauce until fully coated.
- Serve immediately, garnished with extra blue cheese and celery sticks on the side for a refreshing crunch.
Zesty and vibrant, these meatballs boast a crispy exterior giving way to a moist, flavorful center. For an unforgettable presentation, skewer them with toothpicks and serve atop a drizzle of ranch dressing, creating a playful yet elegant appetizer that’s sure to impress.
Buffalo Chicken Nachos
Glistening under a golden drizzle of cheese and a vibrant scatter of fresh herbs, these Buffalo Chicken Nachos are a symphony of bold flavors and irresistible textures. Perfect for game day or a cozy night in, they strike a delightful balance between spicy, tangy, and utterly comforting.
Ingredients
- a couple of cups of shredded cooked chicken
- a splash of buffalo sauce
- a cup of shredded cheddar cheese
- a cup of shredded Monterey Jack cheese
- a handful of blue cheese crumbles
- a couple of tablespoons of sour cream
- a small bunch of scallions, thinly sliced
- a bag of tortilla chips
Instructions
- Preheat your oven to 375°F to ensure it’s ready for baking the nachos to perfection.
- In a mixing bowl, toss the shredded chicken with the buffalo sauce until evenly coated, adding a bit more sauce if you like it extra spicy.
- Spread a layer of tortilla chips on a large baking sheet, ensuring they’re evenly distributed for optimal cheese coverage.
- Sprinkle half of the cheddar and Monterey Jack cheeses over the chips, then evenly distribute the buffalo chicken on top.
- Add the remaining cheeses and a generous sprinkle of blue cheese crumbles for that signature tangy kick.
- Bake in the preheated oven for about 10 minutes, or until the cheeses are melted and bubbly, keeping an eye out to avoid burning.
- Remove from the oven and immediately drizzle with sour cream and scatter the sliced scallions over the top for a fresh contrast.
Presenting a perfect harmony of crunch, creaminess, and heat, these nachos are best enjoyed straight from the oven. Pair them with a crisp celery stick or a cold beer to elevate the experience even further.
Buffalo Chicken Sandwich
Lusciously layered with bold flavors and a satisfying crunch, the Buffalo Chicken Sandwich is a culinary masterpiece that marries the fiery zest of buffalo sauce with the creamy coolness of blue cheese dressing, all nestled within a soft, toasted bun.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of buffalo sauce
- A splash of buttermilk
- 1 cup of all-purpose flour
- A pinch of salt and pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- Enough vegetable oil for frying
- 4 soft brioche buns, toasted
- A handful of lettuce leaves
- A few slices of tomato
- A generous dollop of blue cheese dressing
Instructions
- Start by marinating the chicken breasts in buttermilk mixed with a pinch of salt and pepper for at least 30 minutes to tenderize.
- In a separate bowl, combine the flour, garlic powder, and paprika for the coating.
- Heat vegetable oil in a deep fryer or large skillet to 375°F, ensuring it’s hot enough for a crispy finish.
- Dredge each marinated chicken breast in the flour mixture, shaking off any excess before carefully placing them into the hot oil.
- Fry the chicken for about 6-7 minutes on each side or until golden brown and the internal temperature reaches 165°F.
- Remove the chicken from the oil and let it drain on a wire rack to keep it crispy.
- Toss the fried chicken in buffalo sauce until evenly coated.
- To assemble, spread a generous amount of blue cheese dressing on the bottom half of each toasted brioche bun.
- Layer with lettuce, tomato slices, and the buffalo-coated chicken before topping with the other half of the bun.
Mouthwateringly juicy with a perfect balance of heat and tang, this sandwich shines when served with a side of crisp celery sticks and an extra drizzle of buffalo sauce for those who dare to turn up the heat.
Buffalo Chicken Mac and Cheese
Amidst the bustling culinary scene, few dishes manage to strike the perfect balance between comfort and sophistication quite like this one. A harmonious blend of spicy buffalo sauce and creamy cheese envelops tender pasta, creating a dish that’s both indulgent and irresistibly flavorful.
Ingredients
- 2 cups of elbow macaroni
- 2 cups of shredded chicken
- 1/2 cup of buffalo sauce
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of garlic powder
- A splash of milk (if needed)
- A couple of green onions, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish lightly.
- Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat, then whisk in the all-purpose flour to create a roux, cooking for about 2 minutes until golden.
- Slowly pour in the heavy cream, whisking continuously to avoid lumps, then add the garlic powder.
- Reduce the heat to low and stir in the shredded sharp cheddar cheese until the sauce is smooth and creamy. If the sauce is too thick, add a splash of milk to loosen it.
- Fold in the cooked macaroni and shredded chicken, then drizzle with buffalo sauce, mixing gently to combine.
- Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until the top is bubbly and slightly golden.
- Let it cool for a few minutes before garnishing with chopped green onions.
Golden and bubbling straight from the oven, this Buffalo Chicken Mac and Cheese boasts a creamy interior with a slight crunch on top. The spicy kick from the buffalo sauce is beautifully tempered by the rich cheese, making it a crowd-pleaser that’s perfect for game day or a cozy night in.
Buffalo Chicken Egg Rolls
Unveiling a twist on a classic, these Buffalo Chicken Egg Rolls marry the fiery zest of buffalo sauce with the comforting crunch of a perfectly fried wrapper, creating a dish that’s as bold in flavor as it is in texture.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1/4 cup of crumbled blue cheese
- 1/4 cup of diced celery
- 1 tbsp of melted butter
- a splash of vegetable oil for frying
- a couple of egg roll wrappers
Instructions
- In a mixing bowl, combine the shredded chicken, buffalo sauce, blue cheese, and diced celery until evenly mixed.
- Lay out an egg roll wrapper on a clean surface, positioning it like a diamond. Spoon about 2 tablespoons of the chicken mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly to enclose the filling. Brush the top corner with melted butter to seal. Repeat with remaining wrappers and filling.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Carefully add the egg rolls, seam side down, and fry for 2-3 minutes per side until golden brown and crispy.
- Transfer the fried egg rolls to a paper towel-lined plate to drain any excess oil. Let them cool for a minute before serving to avoid burning your mouth.
Just out of the fryer, these egg rolls offer a delightful contrast between the crispy exterior and the tender, spicy filling inside. Serve them with a side of ranch or extra buffalo sauce for dipping, or slice them diagonally for an elegant appetizer presentation.
Buffalo Chicken Soup
Amidst the bustling flavors of American cuisine, there lies a comforting bowl of Buffalo Chicken Soup, a harmonious blend of spicy, tangy, and creamy notes that promises to warm the soul on any given day.
Ingredients
- 2 cups of shredded cooked chicken
- 1/4 cup of unsalted butter
- 1/2 cup of diced celery
- 1/2 cup of diced carrots
- 1/4 cup of all-purpose flour
- 3 cups of chicken broth
- 1 cup of heavy cream
- 1/2 cup of buffalo sauce
- A splash of Worcestershire sauce
- A couple of blue cheese crumbles for garnish
- Salt to season
Instructions
- Melt the unsalted butter in a large pot over medium heat until it’s fully liquid and slightly bubbly.
- Add the diced celery and carrots to the pot, sautéing them for about 5 minutes until they start to soften.
- Sprinkle the all-purpose flour over the vegetables, stirring continuously for 2 minutes to cook off the raw flour taste.
- Slowly pour in the chicken broth, whisking constantly to ensure no lumps form, then bring the mixture to a gentle boil.
- Reduce the heat to low and stir in the shredded cooked chicken, heavy cream, and buffalo sauce, letting the soup simmer for 10 minutes to meld the flavors together.
- Add a splash of Worcestershire sauce and a pinch of salt, adjusting the seasoning as needed.
- Ladle the soup into bowls, garnishing each with a couple of blue cheese crumbles for that classic buffalo flavor contrast.
Just as the first spoonful touches your lips, the creamy texture and the bold, spicy kick of the buffalo sauce make it clear this isn’t just any soup. Serve it with a side of crusty bread to dip into the rich, flavorful broth, or top with extra blue cheese for an added tangy punch.
Buffalo Chicken Pot Pie
Merging the fiery zest of buffalo sauce with the comforting embrace of a classic pot pie, this dish is a bold reimagining of two beloved favorites. Perfect for those evenings when only something decadently spicy and utterly satisfying will do.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1/4 cup of melted butter
- 1 cup of diced celery
- 1 cup of diced carrots
- 1/2 cup of diced onion
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1 package of refrigerated pie crusts
- A splash of olive oil
- A couple of dashes of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with a splash of olive oil.
- In a large skillet over medium heat, sauté the celery, carrots, and onion in melted butter until they’re just tender, about 5 minutes. Tip: Don’t let the veggies brown too much; you want them to retain a bit of crunch.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the veggies, stirring constantly for about 2 minutes to cook off the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form, then simmer until the mixture thickens, about 5 minutes.
- Stir in the shredded chicken and buffalo sauce, seasoning with a couple of dashes of salt and pepper. Tip: For an extra kick, add a bit more buffalo sauce to taste.
- Roll out one pie crust into the prepared dish, trimming any excess, then pour in the chicken mixture.
- Top with the second pie crust, sealing the edges with a fork and cutting a few slits in the top to vent. Tip: For a golden finish, brush the top crust with a little melted butter.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Layers of flaky crust give way to a creamy, spicy filling that’s packed with tender chicken and crisp vegetables. Serve it with a side of cool ranch dressing to balance the heat, or enjoy it as is for a truly indulgent meal.
Buffalo Chicken Casserole
Nothing brings comfort to the table quite like a dish that marries the fiery kick of buffalo sauce with the hearty satisfaction of a casserole. This Buffalo Chicken Casserole is a crowd-pleaser, blending tender chicken, creamy cheeses, and a bold buffalo sauce into a bake that’s as effortless as it is indulgent.
Ingredients
- 2 cups of shredded cooked chicken
- 1 cup of buffalo sauce, plus a splash more for drizzling
- 8 oz of cream cheese, softened
- 1/2 cup of ranch dressing
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of crumbled blue cheese
- 1/2 cup of panko breadcrumbs
- A couple of tablespoons of melted butter
- A handful of chopped green onions for garnish
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the shredded chicken with 1 cup of buffalo sauce until the chicken is well coated.
- Spread the chicken mixture evenly at the bottom of the prepared baking dish.
- In the same bowl, blend the softened cream cheese with ranch dressing until smooth, then spread over the chicken layer.
- Sprinkle the cheddar and mozzarella cheeses evenly over the cream cheese layer, followed by the crumbled blue cheese.
- In a small bowl, toss the panko breadcrumbs with melted butter until coated, then sprinkle over the cheese layer.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly around the edges.
- Let the casserole sit for 5 minutes before serving, then drizzle with additional buffalo sauce and garnish with chopped green onions.
Rich in flavor with a perfect balance of heat and creaminess, this casserole boasts a delightful contrast between the crispy topping and the tender, saucy layers beneath. Serve it alongside crisp celery sticks and a cool dollop of ranch dressing to complement the spices.
Buffalo Chicken Lettuce Wraps
Lusciously bold and effortlessly chic, Buffalo Chicken Lettuce Wraps are the epitome of summer dining—light, flavorful, and utterly satisfying. These wraps combine the fiery kick of buffalo sauce with the cool crunch of lettuce, creating a dish that’s as refreshing as it is indulgent.
Ingredients
- 2 cups of shredded cooked chicken
- 1/2 cup of buffalo sauce
- 1/4 cup of blue cheese dressing
- 1 tbsp of butter
- A couple of celery stalks, finely chopped
- A splash of lime juice
- 8 large lettuce leaves (like romaine or butter lettuce)
- A handful of crumbled blue cheese
Instructions
- In a medium bowl, toss the shredded chicken with the buffalo sauce until evenly coated. Tip: For extra flavor, let the chicken marinate in the sauce for 10 minutes before proceeding.
- Melt the butter in a skillet over medium heat, then add the buffalo chicken. Cook for about 5 minutes, stirring occasionally, until the chicken is heated through and the sauce slightly thickens.
- Remove the skillet from heat and stir in the lime juice and chopped celery. Tip: The lime juice adds a bright acidity that balances the heat of the buffalo sauce.
- Lay out the lettuce leaves on a serving platter. Spoon the buffalo chicken mixture evenly among the leaves.
- Drizzle each wrap with blue cheese dressing and sprinkle with crumbled blue cheese. Tip: For a lighter version, you can substitute the blue cheese dressing with Greek yogurt mixed with a bit of lemon juice.
Absolutely perfect for a quick lunch or a stylish appetizer, these wraps boast a delightful contrast of spicy, tangy, and creamy flavors. Serve them with extra celery sticks on the side for an added crunch that complements the soft lettuce and tender chicken beautifully.
Conclusion
Delightful doesn’t even begin to cover these 18 Spicy Buffalo Chicken Recipes! Whether you’re craving something classic or adventurous, this roundup has you covered. We’d love to hear which recipe steals your heart—drop a comment below. And if you found a new favorite, why not share the love? Pin this article on Pinterest to keep these tasty ideas handy for your next meal. Happy cooking!
