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.
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.
mix the chicken with 6 tbsp of the buffalo chicken sauce.
Cut
Teriyaki Chicken Tacos: Toss chicken with VH(R) Teriyaki Stir-
b>chicken and shred into a large bowl. Toss together with the buffalo
For the buffalo chicken:
Put the celery leaves,
Slice chicken tenders in half lengthwise. Saute
large skillet and add chicken to heat through.
Add
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Place chicken in a bowl and season with chili powder, cumin, and garlic powder. Spoon chicken into taco shells. Pour Buffalo wing sauce over seasoned chicken and top with blue cheese.
igh heat.
Place cleaned chicken breasts into a gallon-size
Put chicken, sauce, and butter in crockpot. Cook on LOW for 5-7 hours.
Shred chicken, let simmer in crockpot for another 15-30 minutes.
Serve on taco shells with cheese and ranch.
1. Heat chicken and hot sauce in a
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