Buffalo Chicken Chowder Food

BUFFALO CHICKEN SUB

Steps:

• Preheat the oven to 425 degrees F.
• Heat a 12-inch skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with some salt and pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken in the skillet until golden, about 4 minutes. Add in the wing sauce, bring to a simmer and finish off in the oven until the chicken registers 165 degrees F on an instant-read thermometer, about 15 minutes. Let cool, and then pull the meat with your hands or two forks. Adjust the seasoning if necessary, add the butter if using, and place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
• In a bowl, the combine carrots, celery and tomatoes, and season with salt and pepper. Mix until combined.
• Cut the French loaf horizontally. Place an even layer of blue cheese crumbles on the bottom, then the chicken and then the veggies. Serve with a side of Homemade Ranch Dressing.
• Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container.

CHUNKY CHICKEN CHOWDER

Steps:

• Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
• Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
• Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

BAKED BUFFALO CHICKEN BREASTS

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.

BEN'S BUFFALO CHICKEN TENDERS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine milk, hot sauce, and egg in a small bowl. Combine flour, bread crumbs, salt, and pepper in a second bowl.
• Dredge chicken tenders in egg mixture, then in flour mixture.
• Fry in the hot oil until breading is crispy and chicken is no longer pink in the center and the juices run clear, 6 to 7 minutes. Pat dry on paper towels and let cool for 2 to 3 minutes before serving.

BUFFALO CHICKEN CHOWDER

Steps:

• Sauté onions and celery in butter in a large pot until tender.
• Add garlic and cook for another minute.
• Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
• Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
• Serve topped with bleu cheese crumbles.

BUFFALO CHICKEN CHOWDER

Steps:

• Sauté onions and celery in butter in a large pot until tender.
• Add garlic and cook for another minute.
• Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
• Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
• Serve topped with bleu cheese crumbles.

BUFFALO CHICKEN SKILLET

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.

BUFFALO CHICKEN BISCUITS

Steps:

• Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture., Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.