Sometimes mealtime can become a tad bit redundant, especially when working on a budget. Here are the best Pinterest picks for buffalo chicken-inspired recipes that are packed with flavor and spice.
If there were ever a time for a carb overload, now is it. Instead of the usual creamy chicken pasta, give this Buffalo Chicken Pasta a try. It’ll have just about all 10,000 taste buds on the tongue asking for more.
Ingredients:
- 1 box Penne pasta (16 oz.), cooked and drained
- 3 boneless, skinless chicken breasts; cubed and cooked
- 1/2-1 cup Frank’s Hot Sauce
- 3/4 -1 cup ranch dressing
- 1-2 cup Shredded cheese (Colby Jack or Cheddar)
Directions:
1. Preheat oven to 350 degrees and prepare a deep baking dish.
2. Mix together hot sauce and ranch.
3. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix well.
4. Pour everything into a baking dish, for a cheesey top coating, sprinkle more cheese on top and bake for 20 to 25 min.
Tip: Brown chicken breast before mixing it with the rest of the ingredients
Eating healthy can be a pain in the butt . . . but this Buffalo Chicken Boneless Breast recipe is simple and will add a kick of flavor to tonight’s meal.
Ingredients:
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons canola oil
- 1/4 cup buffalo wing sauce
- 1/4 cup shredded provolone cheese
- 1/4 cup shredded part-skim mozzarella cheese
Directions:
1. Flatten chicken to 1/2-inch thickness and sprinkle with salt and pepper.
2. In a shallow bowl, whisk eggs and place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with bread crumbs.
3. In a large skillet over medium heat, cook chicken in oil for 7 to 10 minutes on each side or until chicken juices run clear.
4. Add wing sauce during the last 2 minutes and turn to coat chicken; sprinkle with cheese, cover and cook until it has melted.
Makes 4 Servings
Looking for a yummy appetizer to serve at an upcoming event? Try out these Buffalo Chicken Poppers, they’re quick, tasty, and a guaranteed hit for any event.
Ingredients:
- 1 lb ground chicken breast
- ½ cup Italian bread crumbs
- 1 tsp crushed red pepper flakes
- ½ teaspoon cayenne pepper
- 1 tsp poultry seasoning
- ½ tsp ground coriander
- 1 tsp garlic powder
- ½ tsp ground fennel seed
- 1 tsp kosher salt
- ½ tsp fresh cracked black pepper (fine grind)
- 1 large egg, lightly beaten
- 2 tbsp milk
- 2 tbsp buffalo hot sauce
Wing Sauce:
- 1 cup Frank’s buffalo sauce
- 8 tbsp (1 stick) unsalted butter
- 6 tbsp honey
Directions:
1. Preheat oven to 350 degrees. Prepare 2 baking sheets by lining with parchment paper.
2. In a large mixing bowl, combine all the ingredients. Be sure to mix them well -- over mixing will cause meatballs to be tough.
3. Use a tablespoon to measure out even proportions; after the baking sheet is filled, roll the meat into balls.
Tip: Lightly wet hands and the meatballs will be easier on form; this cuts down the cracking.
4. Bake for 20 to 25 minutes.
5. While waiting on the meatballs to cook, begin to prepare the wing sauce.
6. On medium heat, add all the ingredients into a medium saucepan. Stir the ingredients together and cook about 5 minutes or until fully cooked.
7. Once the meatballs are out the oven, cover them in the sauce, cool and serve.
Makes 90 meatballs
Tip: There will be tons left over if this is just a meal for one, so grab a freezer bag or two and place them in the freezer for a later date.
For a quick and light lunch, try out these Buffalo Chicken Lettuce Wraps.
Ingredients:
Directions:
1. Drizzle olive oil into a 12-inch skillet over medium-low heat. Add the chicken and cook; stir occasionally, until cooked brown, about 7 to 10 minutes.
2. Add onion, garlic, mushrooms and buffalo sauce. Stir to combine and let simmer for about 3 minutes.
3. While buffalo chicken mixture is simmering, assemble a platter holding the lettuce leaves, celery, carrots, bleu cheese crumbles and bleu cheese dipping sauce.
4. Serve warm.
- Olive oil
- 2 skinless, boneless chicken breasts, chopped into 1-inch pieces
- ½ medium onion, diced
- 2 cloves garlic, diced
- ½ cup mushrooms, diced
- ¼ cup buffalo sauce
- 12 lettuce leaves, such as iceberg or bibb
- 1 celery stalk, thinly sliced into 2-inch lengths
- 1 carrot, thinly sliced into 2-inch lengths
- Blue cheese crumbles (optional)
- Blue cheese dipping sauce
Directions:
1. Drizzle olive oil into a 12-inch skillet over medium-low heat. Add the chicken and cook; stir occasionally, until cooked brown, about 7 to 10 minutes.
2. Add onion, garlic, mushrooms and buffalo sauce. Stir to combine and let simmer for about 3 minutes.
3. While buffalo chicken mixture is simmering, assemble a platter holding the lettuce leaves, celery, carrots, bleu cheese crumbles and bleu cheese dipping sauce.
4. Serve warm.
By: Kiarra Sylvester
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