mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut
b>chicken and shred into a large bowl. Toss together with the buffalo
For the buffalo chicken:
Put the celery leaves,
Put oil, chicken thighs, and onions in a
igh heat.
Place the chicken on a plate and drizzle
Cut chicken into 1-inch strips. Place
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
hredded chicken in a bowl and lightly toss with some buffalo sauce
inutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and
egrees C).
Combine chicken and Buffalo wing sauce in a bowl
ater to a boil; add chicken tenders. Cook until no longer
1. Heat chicken and hot sauce in a
br>Stir in the chicken. Add heavy cream, buffalo sauce and blue
ater till done.
Remove chicken from water, either can diced
Cut Dietz & Watson Buffalo Chicken Sausages into 1/2-inch slices. Cook over medium heat until golden brown, about 3 minutes per side. Transfer to a plate.
Place Dietz & Watson Bacon in the pan and sear until crisp, 8 to 12 minutes. Split the bacon into smaller pieces.
Place sausage slices over tortillas and top with Dietz & Watson Blue Cheese Crumble, bacon, minced red onion, shredded iceberg lettuce, and red pepper aioli.
Combine chicken and hot sauce in a pan and warm through, mixing well.
Put tortilla chip scoops out on platter.
Combine ranch dressing and sour cream, mixing well.
When chicken is warm, fill each chip with buffalo chicken mixture.
Sprinkle each chip with cheddar cheese.
Top each chip with a dollop of the ranch dressing & sour cream mixture.
Sprinkle with diced celery.
Enjoy!
ablespoons of oil. Add the chicken, salt, pepper and garlic, and
Preheat an oven to 400 degrees F (200 degrees C).
Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate.
Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
s hot, add the ground chicken.
Brown it, using the