Recipe of the Week: Buffalo Chicken Pizza with Blue Cheese Avocado Dressing

Ingredients

For the Pizza:

  • 1 pound Pizza Dough, I love using my Perfect Garlic Agave Pizza Crust!
  • 1 cup Shredded Mozzarella Cheese
  • 1 Red Onion, cut into thin strips
  • 1 cup Crumbled Blue Cheese

For the Fried Buffalo Chicken:

  • 2 large Chicken Breasts, skinless, cut into 1-inch chunks
  • 3/4 cup Buttermilk
  • 2 teaspoons Kosher Salt
  • 3/4 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoons Cayenne Pepper
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • Canola Oil, for frying

For the Buffalo Sauce:

  • 1/2 cup Melted Butter
  • 2/3 cup Hot Sauce
  • 1 1/2 teaspoons Worcestershire Sauce
  • pinch of Granulated Sugar

For the Blue Cheese Avocado Dressing:

  • 1 Avocado
  • 1/2 cup Buttermilk
  • 1/8 cup Mayonnaise
  • 1 tablespoon Sour Cream
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 clove Garlic, minced
  • 1 teaspoon Lime Juice
  • 1/8 cup Chopped Italian Parsley, plus more for garnish
  • 1 tablespoon Chives, chopped, plus more for garnish

Instructions

  1. Add the chunks of chicken breast to a small bowl. Add buttermilk and 1 teaspoon of salt to the bowl and mix well with the chicken. Cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
  2. In the bowl of a food processor, blend ingredients for the blue cheese avocado dressing until smooth. Set aside in the refrigerator until ready to serve.
  3. In a small bowl, whisk together ingredients for the buffalo sauce. Set aside.
  4. Preheat oven to 350°F and add pizza stone to the oven to preheat. Roll out pizza dough to desired shape.
  5. Add to hot pizza stone and pre-bake for 5 to 7 minutes until just starting to turn golden brown. Set aside.
  6. Combine flour, baking powder, cayenne pepper, onion powder, and pepper for the fried buffalo chicken is a large sealable bag. Seal and shake the bag well to combine the dry ingredients.
  7. Using a slotted spoon, drain the chicken pieces over the bowl and then add to the bag with the flour mixture.
  8. Once all the chicken has been added to the bag, seal the bag and shake well until all of the chicken pieces are covered with the mixture.
  9. In a medium heavy saucepan, heat approximately 5 inches of canola oil over medium heat until the oil reaches 350°F.
  10. Add the chicken pieces, frying about 5 at a time, for about 4-5 minutes until the chicken is golden brown. You may want to cut a piece open to make sure there is no pink inside or you can test the chicken with a thermometer, making sure it reaches at least 165°F.
  11. Drain on a pan lined with paper towels. Once all the chicken is fried, add to a small bowl with 1/2 the buffalo sauce.
  12. Mix until all the chicken has a good coating of sauce.
  13. Spread the remaining 1/2 of the buffalo sauce on the pizza crust.
  14. Top with mozzarella cheese and sliced red onion.
  15. Bake for 5 minutes, or until melty and bubbling.
  16. Remove from oven. Top with chicken, blue cheese crumbles, chopped chives and chopped parsley.
  17. Drizzle over blue cheese avocado dressing. Serve immediately.

Recipe of the Week: Shredded Buffalo Chicken Sliders

INGREDIENTS

  • 2 tablespoons butter
  • 1 (12-ounce) bottle of your favorite buffalo sauce
  • 2 tablespoons honey
  • ½ teaspoon garlic powder
  • ¼ teaspoon seasoned salt
  • Pinch of cayenne pepper
  • 5 cups fully cooked shredded chicken
  • 12 slider buns
  • Ranch dressing
  • Crumbled blue cheese
  • Optional: sliced pickles

 INSTRUCTIONS

  1. In a medium saucepan over medium high heat, melt butter. Add buffalo sauce, honey, garlic powder, seasoned salt and red pepper. Stir well to combine. Bring just to a gentle boil and remove from heat.
  2. Add shredded chicken to saucepan and toss with a fork to evenly coat chicken. Place chicken on warm slider buns and top with desired amounts of ranch dressing and crumbled blue cheese.

Recipe of the Week: Slow Cooker Pulled Buffalo Chicken

Ingredients

  • Non-stick cooking spray
  • 1 medium onion, sliced thick
  • 1 pound skinless boneless chicken breast
  • 1 pound skinless boneless chicken thighs
  • 1 cup plus 2 tablespoons Franks original hot sauce
  • 1 stick butter
  • 1 teaspoon ground cumin

Instructions

  1. In a large slow cooker, spray the bottom and sides of the insert. Add sliced onion and top with chicken in single layer.
  2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
  3. Cover and set on high for four hours.
  4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Frank’s hot sauce and mix well.

Recipe of the Week: Buffalo Chicken Nachos with Blue Cheese Sauce

Ingredients

  • 1/4 cup + 3 tablespoons unsalted butter
  • 1 1/4 cups Frank’s Red Hot Sauce
  • 2 cups shredded chicken breast
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3/4 cup blue cheese crumbles
  • 1 1/2 cups Monterey Jack cheese
  • 5 cups blue corn tortilla chips
  • sliced green onions (for garnish)

Instructions

  1. Preheat your oven to 400 degrees F and line a large baking sheet with foil. Spray with a non-stick spray and set aside.
  2. In a large saucepan, melt 1/4 cup of butter over medium heat. Stir in the hot sauce and then add the chicken breast. Toss to coat and then remove from heat. Set aside.
  3. In another large saucepan, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes or until golden. Slowly whisk in the milk and continue to whisk until no clumps remain and the sauce has thickened, about 3-4 minutes. Turn the heat to low, and stir in 1/2 cup of the blue cheese crumbles and Monterey Jack cheese, continuing to stir until the cheese has melted. It is ok if a few blue cheese crumbles remain in tact. Remove from heat.
  4. Add half of the blue corn tortilla chips to the baking sheet and then top with half of the cheese sauce, half of the chicken and 2 tablespoons of the remaining blue cheese crumbles. Repeat this step once more, ending with the remaining 2 tablespoons of blue cheese crumbles.
  5. Place in the oven and bake until cheese is melty, about 8 minutes. Remove from heat and sprinkle with green onions.

Recipe of the Week: Buffalo Chicken Grilled Cheese

Ingredients:

  • 2 cooked boneless, skinless chicken breasts, shredded
  • ½ cup buffalo wing sauce, plus extra for drizzling
  • 2 tablespoons ranch dressing
  • 2 tablespoons unsalted butter, melted
  • 4 green onions, sliced
  • 4 ounces gorgonzola cheese, crumbled
  • 8 ounces fontina cheese, freshly grated
  • 4 ounces white cheddar cheese, freshly grated
  • 8 slices sourdough or pretzel bread
  • softened butter for spreading

beer cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2/3 cup beer
  • 1/3 cup milk
  • 6 ounces freshly grated white cheddar cheese

Instructions:

beer cheese

  1. To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.

sandwiches

  1. In a bowl, combine the chicken, wing sauce, ranch dressing, melted butter, green onions and gorgonzola, and stir to combine.
  2. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. To assemble the grilled cheese, place a slice of bread butter-side down in the skillet. Add on a few handfuls of fontina and cheddar cheese, then top it off with a quarter of the chicken mixture. Add a few spoonfuls of the melty beer cheese. Add more grated fontina and cheddar on top, followed by another slice of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve immediately.