Best 16 Buffalo Chicken And Blue Cheese Dipping Sauce Recipes

BUFFALO CHICKEN AND BLUE CHEESE DIP

Steps:

• Boil in a large sauce pan enough water to cook the chicken breasts.
• Then, boil the chicken until its cooked through, about 15 minutes.
• Remove the chicken, pat dry, and shred with a fork.
• Then place the shredded chicken in a large baking dish.
• For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
• Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
• Set this dish in the refrigerator to let the chicken absorb the flavor.
• Preheat your oven to 350.
• Next, over medium heat in a large pan, melt the cream cheese.
• Pour in the blue cheese dressing and stir until they are completely combined.
• Pour this mixture over the chicken.
• Bake for 10 minutes.
• Remove, but don't turn the oven off.
• Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
• Serve hot or cold with chips!

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIPPING SAUCE

Steps:

• In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
• Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
• In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
• In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

BUFFALO CHICKEN MEATBALLS WITH BLUE CHEESE SAUCE

Steps:

• For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside.
• For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool.
• In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes.
• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.
• Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes.
• While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through.
• Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
• Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
• Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
• Reduce oven heat to 400 degrees F (205 degrees C).
• Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
• Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

CHEESY BUFFALO CHICKEN DIP

Steps:

• Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water, and cool. Pull meat from bones and skin. Shred meat and reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.
• Bake in preheated oven until golden and bubbly, about 30 minutes.

BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
• Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
• Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

BUFFALO CHICKEN SKEWERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Combine butter, hot sauce, cider vinegar and dressing mix in heavy saucepan. Stir over low heat until smooth. Taste and add more hot sauce if desired.
• Spray grill or broiler pan with no-stick cooking spray; heat grill or broiler.
• Place chicken tenders in large bowl; drizzle with oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto a wooden skewer.
• Grill or broil until cooked through and golden brown, about 8 to 10 minutes. Brush generously with Buffalo Sauce in the last minutes of cooking. Serve with blue cheese dressing for dipping.

BUFFALO CHICKEN AND BLUE CHEESE DIPPING SAUCE

Steps:

• Dipping Sauce: Combine all ingredients in a small bowl, mixing well.
• With the back of the mixing spoon, mash the blue cheese into the sour cream until almost all of the lumps are gone.
• Chill in the refrigerator for at least 1 hour before serving.
• Chicken: Soak the chicken in the hot sauce in the refrigerator for at least 30 minutes.
• Put the flour in a pie tin and season with salt and Cajun seasoning.
• Remove chicken from hot sauce, shake off excess, and dredge chicken in the flour.
• Set on a baking rack.
• Heat the butter and oil in a large skillet over medium heat.
• When the butter has stopped bubbling, add the chicken tenders and cook until golden and cooked through, about 3 minutes per side.
• Remove from the pan and drain on paper towels.
• Serve warm with blue cheese dipping sauce and celery pieces.

CHICKEN WITH BUFFALO SAUCE AND BLUE CHEESE DIP WITH ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• In a small bowl, combine salt, chili powder and black pepper.
• Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through.
• Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender.
• In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal.

BUFFALO CHICKEN LIVERS WITH A BLUE CHEESE DIPPING SAUCE

Steps:

• PreHeat - 375°F dutch oven
• In a zip lock bag, combine flour, salt, paprika, garlic powder, and peppers. Place the chicken livers in the bag and shake gently until coated.
• In a small saucepan, heat butter and hot sauce just until butter melts; keep warm until ready to use.
• Heat oil in a deep fryer or dutch oven to a temperature of 375º F. Deep-fry livers, 8 - 10 pieces at a time for 10-12 minutes, turning once or twice.
• Drain livers on a paper towel lined baking sheet for 30 seconds. Transfer buffalo sauce to a large mixing bowl, then immediately toss fried livers in the buffalo sauce and remove with a slotted spoon.
• Repeat with remaining livers.
• For the Dipping sauce:
• In a small bowl, stir together the prepared blue cheese dressing and the crumbled blue cheese.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE

Steps:

• In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.

BUFFALO BLUE CHEESE DIPPING SAUCE

Steps:

• Combine all ingredients.
• Chill.
• Serve.

BUFFALO BLUE CHEESE CHICKEN DIP

Steps:

• Drain and chop the chunk chicken.
• Combine all ingredients except the celery in a microwave safe bowl and heat in microwave on high for 2-3 minutes.
• Stir in one stalk of celery cut up (optional).
• Serve with celery sticks, corn chips or tortilla chips for dipping.
• T. Marzetti Buffalo Blue Cheese dressing may be substituted for the first two ingredients.
• Cooked (cut up) chicken breasts may be substituted for the cans of chunk chicken.
• Recipe may be refrigerated and served cold.