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Buffalo Chicken Soup: 2 chicken breasts shredded, 2 tbs olive oil, 1 sw onion, 2 garlic cloves, 1 tbs flour 32 oz chicken stock, 1/3-1/2 c buff wing sauce, 1/3 c ch cheese, 1/4 c parm cheese. sliced whole wheat baguettes, toasted with parmesan cheese. sliced green onions, crumbled gorgonzola and cilantro for topping. cook onions in oil w/ salt; add flour & thicken, add other ingred, cook 15 min.
Buffalo Chicken Soup. Hmmmmm. Made this. Lightened up a little too much on the Hot Sauce. (I used Franks) Daughter loved it. I would use Monterey and Mozz with some Parm (real shredded) skip the real Blue Cheese ( i did about 1/2 cup of Blue Cheese dressing from a bottle). and of course a little more chix. Double this recipe. It does not make much at all. rating B+
Buffalo Chicken Cupcakes. This might have to be my contribution Brittany Horton Loyer (Grams) Love Tabbs-Smith
Buffalo Lime Chicken | Plain Chicken Buffalo Lime Chicken adapted from Sweet LittleBlue Bird (Printable Recipe) 1 lb boneless chicken breasts or tenders 1 cup Frank's hot sauce or wing sauce 1/4 cup lime juice 2 cloves garlic, minced 2 Tbsp olive oil 1/4 tsp salt Whisk together hot sauce, lime juice, garlic, oil and salt. Pour over chicken and marinate a few hours to overnight. Remove chicken from marinade and sauté or grill until done.
Crockpot Buffalo Chicken Recipe ~ 4-5 Chicken Breasts, thawed • 12oz bottle RedHot Wing Sauce • 1oz pkt Hidden Valley Ranch Seasoning ~ Cook chicken in crockpot on high for 3hrs. Drain juices. Combine wing sauce & ranch. Pour mixture over chicken, cook on high for 30 mins, or until done. Serve whole breasts or shred and serve on buns.