HOT BUFFALO CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
- Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
- Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.
BUFFALO CHICKEN SUB
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield One 36-inch sandwich
Number Of Ingredients 22
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.
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
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
BUFFALO CHICKEN-SAUSAGE CASSEROLE
A simple yet deliciously flavorful casserole that pretty much invented itself one evening in my kitchen!
Provided by EveryoneLovesaSprin
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE RICE:.
- Bring 1 cup rice and 2 1/4 cups chicken stock to boil in medium saucepan.
- Once boiling, stir once, cover, reduce heat and let simmer 40-45 minutes.
- FOR ONION/GARLIC MIXTURE:.
- Saute onion in olive oil for 3-4 minutes on medium heat.
- Add garlic, cumin and cayenne pepper and cook an additional minute, stirring frequently.
- Preheat oven to 350 degrees.
- Mix cooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and cheese together in large casserole dish.
- Add 1-2 dashes hot sauce (or more to taste) and stir again. If desired, sprinkle top with additional cheese.
- Bake uncovered for 25 minutes.
- Top individual servings with dollop of sour cream and fresh salsa.
Nutrition Facts : Calories 426.7, Fat 20.5, SaturatedFat 6.5, Cholesterol 30.4, Sodium 704.2, Carbohydrate 45.9, Fiber 6.4, Sugar 3.4, Protein 15.2
BUFFALO CHICKEN SAUSAGE AND PEPPER SANDWICH
This is a tasty and very easy sandwich to make. It is sort of a cross between a peppers and onion sandwich with sausage and a buffalo chicken cheese steak. You can make it as hot or mild as you like. I use this sandwich as dinner with soup and salad. A very satisfying meal. The amount of blue cheese depends on how messy or not you like your sandwich to be.
Provided by Joey Joan
Categories Chicken Sandwiches
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.
- Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
- Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.
Nutrition Facts : Calories 707.4 calories, Carbohydrate 82.3 g, Cholesterol 73.2 mg, Fat 27.5 g, Fiber 6.1 g, Protein 30 g, SaturatedFat 6.6 g, Sodium 2225.8 mg, Sugar 11.9 g
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