Buffalo Bbq Pulled Chicken With Blue Cheese Cornbread Topper Recipes

BARBECUE CHICKEN CORNBREAD

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, cilantro and scallions.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

BUFFALO CHICKEN CRACKER TOPPER

Steps:

• Place crackers on microwaveable plate; top evenly with combined chicken and hot sauce.
• Microwave on HIGH 10 to 15 sec. or until heated through. Drizzle with dressing.
• Sprinkle with cheese.

BUFFALO PULLED CHICKEN

Steps:

• In a 3-qt. slow cooker, mix wing sauce and dressing mix. Add chicken. Cook, covered, on low until meat is tender, 3-4 hours., Shred chicken with 2 forks. If desired, serve on celery, top with additional wing sauce and cheese, and serve with ranch dressing.