CROCK POT CREAMY BUFFALO CHICKEN SANDWICHES
These Crock Pot Creamy Buffalo Chicken Sandwiches take your regular buffalo chicken sandwich to a different level! Oh. My. Yum.
Provided by Aunt Lou
Categories Main
Time 4h5m
Number Of Ingredients 6
Steps:
- Place your chicken in the bottom of your 6-quart slow cooker (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker).
- Mix together you melted butter and Frank's and pour over your chicken
- Place your cubed cream cheese evenly on top (make sure the cubes are not touching the sides of the crock pot)
- Cover and cook on low for 4-6 hours, stirring occasionally
- Serve on buns/rolls with ranch dressing
PULL-APART BUFFALO CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 40m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Place the top and bottom halves cut-side up on a baking sheet. Broil until toasted, 1 to 3 minutes. Remove from the oven and preheat to 400 degrees F.
- Melt the butter with the hot sauce in a small saucepan over medium-high heat, whisking, until smooth. Toss the chicken with all but 1 tablespoon of the spicy butter in a medium bowl.
- Spread the chicken mixture evenly on the bottom bread piece; dot evenly with the cheeses and sprinkle with the celery. Cover with the top bread piece, then brush the roll tops with the reserved 1 tablespoon spicy butter and sprinkle with the celery seeds. Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes.
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
BUFFALO CHICKEN SANDWICHES
I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!
Provided by flower7
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
- Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
- Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5
CREAMY BUFFALO CHICKEN SANDWICHES
I threw this together one night with some leftover ingredients in the fridge. This is great with leftover grilled chicken or a rotisserie chicken. I HIGHLY recommend slightly overcooking your chicken while preparing this dish; BEFORE adding the wet ingredients. Sounds strange but its much better to have slightly dry chicken than moist! The toasted chicken will be more substantial with all of the wet ingredients in this dish! Also, I toast our hamburger buns to give it some substance as well....no one likes soggy buns!! My hubby loves this (and he is extremely picky) and requests this at least once a week! Enjoy!!
Provided by mrsgreer0615
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In melted butter, toss together chicken, garlic powder, onion powder and salt and pepper. Cook chicken thoroughly-- make sure chicken is slightly dry. Once cooked, turn burner on stove to low.
- Add hot sauce and ranch; combine with chicken thoroughly.
- Add softened cream cheese and mix thoroughly. Cream cheese should be mixed in completely with no lumps.
- Add cheddar cheese and mix together until cheese has melted.
- Serve on toasted buns.
Nutrition Facts : Calories 244.9, Fat 22.8, SaturatedFat 10.4, Cholesterol 51.9, Sodium 754.6, Carbohydrate 3.2, Fiber 0.3, Sugar 1.2, Protein 7.5
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 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 SANDWICHES
Based on the popular buffalo wing appetizer. These sandwiches have a kick, but it is not overwhelming. If you are a fire-breathing fan, increase the amount of hot sauce according to your taste.
Provided by Ginny Sue
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Combine butter and hot sauce in a small cup, mix well.
- Brush butter mixture over chicken patties.
- Place chicken patties on ungreased cookie sheet.
- Bake for 12 to 15 minutes or until thoroughly heated.
- Meanwhile, heat buns if desired.
- Place lettuce on bottom halves of buns.
- Top each with a chicken patty and a tablespoon of blue cheese dressing.
- Cover with top halves of buns and serve.
Nutrition Facts : Calories 225, Fat 12.6, SaturatedFat 3.8, Cholesterol 10.2, Sodium 490.4, Carbohydrate 23.1, Fiber 1.2, Sugar 3.5, Protein 5.2
CRUNCHY BUFFALO CHICKEN SANDWICH
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
- Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
- Heat your large frying pan over medium-high flame and add the olive oil.
- When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
- While the chicken cooks, toast the buns under the broiler.
- For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
- If you have extra sauce, dipping your sandwich as you eat is encouraged.
Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3
SHREDDED BUFFALO CHICKEN SANDWICHES
My family loves Buffalo chicken wings but the frying makes them unhealthy. This takes out some of the fat but lets us enjoy the great taste of Buffalo chicken. -Terri McKenzie, Wilmington, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with 2 forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 2212mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
BUFFALO CHICKEN SANDWICHES
Make and share this Buffalo Chicken Sandwiches recipe from Food.com.
Provided by Yummy in the Tummy
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 718.5, Fat 54.3, SaturatedFat 28.8, Cholesterol 117.7, Sodium 2005.2, Carbohydrate 38.6, Fiber 2.5, Sugar 6.9, Protein 21
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