Buffalo Chicken Pulled Bread Best
The fully spiced Buffalo Chicken Pulled Bread is perfect for sharing and just right!
If you’re like me, no appetizers go with some buffalo-flavored snacks like these delicious buffalo chicken meatballs and the wildly popular buffalo chicken. If you’re looking for a delicious bread to share, this Buffalo Chicken Pull Apart Bread is your answer!
Favorite Buffalo Pull Up Bread
The beauty of Tried and True is that we put so much work into all the recipes we try, and we don’t really share those so-so recipes. We want you to have the best. Today’s Buffalo Chicken Pulled Bread is just that!
I absolutely love this Buffalo Chicken Bread. It’s full of buffalo flavor and I just can’t stop for a slice (it’s so good)!
We usually use butter to temper the spices in the buffalo sauce, but you can skip this step if you prefer something spicier. Next time, we’re going to try the grilled chicken pull-a-bread. Doesn’t it sound delicious? The bread itself is really good and super soft, so add all the flavor and it’s so addicting! ! 😀 If you like to taste all things buffalo, then you should definitely try this recipe.
How to Make Buffalo Chicken Pulled Bread
Making the dough for this recipe is the most complicated/time-consuming part, but the good thing is you can make it ahead of time and keep it in the fridge! This recipe is really easy once you make the dough.
Prepare. Preheat oven to 350°F. Divide the dough into two. Roll out onto a floured work surface. Trim the ends of two clean 4 x 16-inch rectangles.
season. Brush the dough with buffalo sauce, shredded chicken on top, then crumbled blue cheese. You can use more or less than the recommended amount according to your preference! Cut into 3-inch pieces.
heap. Using a greased 9-inch pan, carefully stack each piece on top of each other (ends in the pan), tilt the pan and add one piece at a time. The last one should be stacked so that the raw sides line up with the pan.
bake. Bake at 350 degrees for 15 minutes. While baking, melt the butter and add the minced garlic. After 15 minutes of baking, remove and brush the top with garlic butter. Bake for another 18-20 minutes.
Serve. Sprinkle with cilantro and serve hot.
Tips, Changes + Stored Information
Due to the moisture in the chicken and buffalo sauce Bread may look soft After baking. Be sure to bake the bread for the recommended time, and if you’re still concerned, pop each slice into the oven for a few more minutes.
Recipe calls for ½ packet dry yeast. This is equivalent to about 3.5 grams or 1 round teaspoon.
We have a great shredded chicken recipe that you can use. You can also use meat from canned or roasted chicken.
If you’re feeling a little adventurous, you can try some other fun fillings with this recipe. Really, you can use whatever filling you think tastes good.
- pizza – Top with mozzarella cheese, pizza seasoning and mini pepperoni
- cinnamon rolls – Top with cream cheese frosting, cinnamon and sugar
- breakfast – Top with cheddar, bacon/sausage, green onions
forward and freeze This Bread Later: Bread dough freezes well, and this recipe is no exception.
- Use 1.5x the amount of yeast as directed to compensate for any yeast that died in the refrigerator.
- Once you’ve assembled the ingredients in the loaf pan, cover the pan with plastic wrap, then a foil tab, and freeze for 3-4 months.
- Let the bread thaw overnight in the refrigerator. Let it sit at room temperature for about 30 minutes, then bake according to the recipe instructions.
because of the chicken, shop This bread is in the fridge. Store paper towels in an airtight container with bread for 3-4 days.
reheat Serve alone in the microwave or oven. For larger servings, wrap the slices of bread in foil and reheat in the oven. You can even bake the slices into crispy flakes.
For more chicken recipes, check out:
Course Appetizers, Bread
Prep time 10 minutes
Cook Time 32 minutes
Total time 42 minutes
1 loaf of bread
Calories 1462 kcal
by Lil’ Luna
- 1/2 cup warm water
- 1/2 teaspoon honey
- 1/2 package dry active yeast
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1 chicken breast cooked and chopped
- 2 tablespoons butter
- 1/4 cup buffalo sauce
- 1/2 cup crumbled blue cheese
- 1 tablespoon butter
- 2 teaspoons minced garlic
In a small bowl, combine ¼ cup water with honey and dry yeast. Let stand for about 3 minutes until the yeast starts to bubble.
In a larger bowl, combine flour and salt. Add oil, yeast mixture, and remaining ¼ cup water. Mix together and knead into dough until it is soft and elastic, about 5 minutes.
Place dough balls in a greased bowl, cover with plastic wrap, and let rise for 1 hour.
Divide the dough into two. Roll out onto a floured work surface. Trim the ends of two clean 4 x 16″ rectangles.
Brush the dough with buffalo sauce, shredded chicken on top, then crumbled blue cheese. You can use more or less than the recommended amount according to your preference. Cut into 3″ pieces.
Using a greased 9-inch pan, carefully stack each piece on top of each other, tilting the pan and adding one piece at a time. The last one should be stacked so that the raw sides line up with the pan.
Bake at 350 degrees for 15 minutes.
While baking, melt the butter and add the minced garlic.
After 15 minutes of baking, remove and brush the top with garlic butter. Bake for another 18-20 minutes.
Sprinkle with cilantro and serve hot.
Adapted from Bev Cooks.