For the buffalo chicken:
Put the celery leaves,
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
Put oil, chicken thighs, and onions in a
ave used Texas Pete Buffalo Style Chicken Wing Sauce, 1/3
igh heat.
Place the chicken on a plate and drizzle
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
Cut chicken into 1-inch strips. Place
br>Stir in the chicken. Add heavy cream, buffalo sauce and blue
d discard or save/freeze for making chicken stock. Using kitchen shears
hen bake in the oven for 40 minutes or until the
ater till done.
Remove chicken from water, either can diced
inutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and
egrees C).
Combine chicken and Buffalo wing sauce in a bowl
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
-inch pie plate. Mix chicken and sauce; spoon over cream
s hot, add the ground chicken. Cook until brown, about 5
ater to a boil; add chicken tenders. Cook until no longer