SPICY BUFFALO CHICKEN SANDWICH
This recipe gives you a healthier take on the game day fave so you can get your wing fix - without getting your hands dirty. Baste the chicken breast while it grills to infuse the meat with spicy goodness, and top each breast with blue cheese dressing to balance out the heat.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Brush each chicken breast with wing sauce then season with salt and pepper.
- Grill each chicken breast, basting with wing sauce until fully cooked.
- Drizzle each hamburger bun with 1 tablespoon of olive oil and place on grill until golden brown.
- Build each sandwich from bottom bun to top with lettuce, tomato, chicken breast and 1 tablespoon of blue cheese dressing.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 40.4 g, Cholesterol 83.1 mg, Fat 29 g, Fiber 1.4 g, Protein 37.5 g, SaturatedFat 4.3 g, Sodium 2179.5 mg, Sugar 1.2 g
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY BUFFALO CHICKEN SANDWICH
If you love buffalo wings, then this spicy and hearty sandwich topped with creamy blue cheese and cool, crunchy celery is for you! It is perfect for the upcoming picnicking season. Serve it with a side of carrot and celery sticks with blue cheese dressing for dipping.
Provided by Cooking Creation
Categories Lunch/Snacks
Time 15m
Yield 3 sandwiches
Number Of Ingredients 11
Steps:
- Heat the butter a large skillet over medium heat. Add the shredded chicken. Sprinkle with garlic powder and season with salt and pepper, to taste.
- Stir in the cream cheese and cheddar cheese, until melted. Add the hot sauce, tasting and adjusting to your heat preference (3 tbsp is the perfect amount for my family).
- Arrange the sandwich. Scoop a generous amount of the buffalo chicken mixture on a bun. Pour blue cheese over all and top with chopped celery.
- Serve with a side of celery sticks and carrot sticks with blue cheese dressing.
- Enjoy!
Nutrition Facts : Calories 489.9, Fat 29.5, SaturatedFat 11.3, Cholesterol 120.2, Sodium 1190.9, Carbohydrate 25, Fiber 1.9, Sugar 5.2, Protein 30.1
SLOW COOKER BUFFALO CHICKEN SANDWICHES
spicy shredded chicken smothered with homemade Buffalo sauce. This slow cooker Buffalo chicken recipe is perfect for an easy dinner or game day food.
Provided by Wendy O'Neal
Categories main dishes
Time 5h30m
Number Of Ingredients 9
Steps:
- Put the chicken, salt, garlic powder, onion powder, and the hot sauce in the slow cooker and cook on high for 4 hours (or 8 hours on low).
- Remove the chicken from the slow cooker and shred it, using two forks. Return the shredded chicken to the crock, add 1/2 cup of ranch dressing and stir until the everything is well-mixed, let cook another hour or so.
- Serve with hoagie rolls, blue cheese crumbles, additional ranch dressing, and a sprinkle of green onions.
Nutrition Facts : Calories 328 calories, Cholesterol 88 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 sandwich, Sodium 1196 grams sodium, Sugar 1 grams sugar
SPICY BUFFALO CHICKEN SANDWICHES
From Southern Living May 2009 Special "Movie Night" Section, these sandwiches were rated "mild" by the test staff for heat level. Let guests add more hot sauce to taste. I like the inclusion of crispy carrots and celery to this sandwich -- a good way to get some extra veggies! This recipe includes the usual blue cheese dressing, which I personally do not like, so I would substitute ranch dressing, and shredded parmesan or swiss cheese for the blue cheese crumbles. You can also used grilled or roasted chicken strips to avoid the 'fried stuff' -- still delicious.
Provided by kitty.rock
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
- Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
- Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
- Layer chicken evenly with carrot mixture and crumbled blue cheese.
- Top with remaining roll halves. Serve with additional hot sauce, if desired.
SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h25m
Number Of Ingredients 13
Steps:
- Preheat a 5- to 6-quart slow cooker.
- In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
- Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
- Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
- Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
Nutrition Facts : Calories 358 g, Fat 10 g, Fiber 3 g, Protein 35 g
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