Best Buffalo Chicken Rolls Recipes

BUFFALO CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 375°. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing and wing sauce. Cook and stir over low heat until cheeses are melted, about 5 minutes. Remove from the heat., Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tablespoon chicken mixture in the center of each triangle; sprinkle with 1 teaspoon blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Place on ungreased baking sheets., Bake until golden brown, 15-20 minutes. Serve warm.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

MINI BUFFALO CHICKEN EGG ROLLS

Steps:

• Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
• Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
• Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
• In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.
• In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
• Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
• Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.

BREADED BUFFALO CHICKEN BACON SALT SLIDERS ON HAWAIIAN SWEET ROLLS WITH BACONNAISE

Steps:

• In medium bowl combine the chicken, a teaspoon of bacon salt, 2 tablespoons of Buffalo sauce, baconnaise and 2 minced garlic cloves. Mix with your hands.
• Set out 3 bowls. Put the buttermilk into 1 bowl, the flour in another, and the remaining buffalo sauce in the last bowl.
• Heat a large frying pan over medium-high heat, and add 4 cups of canola oil. When the oil starts to separate in the pan, it is ready; if oil starts to smoke, immediately lower the temperature.
• Dredge the chicken in the buttermilk, and then in the flour. Carefully put them into the hot oil and cook on both sides until brown. Dip the chicken into the buffalo sauce and serve them between Hawaiian bread buns.

BUFFALO CHICKEN ROLLS

Steps:

• In a small bowl, stir together the melted butter and hot sauce. Place chicken breasts in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
• Cover the dish, and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Uncover, and bake for 5 minutes, until browned. Garnish with remaining shredded cheese, remove toothpicks, and serve with ranch or blue cheese dressing.

BUFFALO CHICKEN EGG ROLLS

Steps:

• 1. In a medium bowl, mix the cream cheese and wing sauce. Add in the chicken, Bleu cheese, celery, salt, and pepper; mix to fully combine.
• 2. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 - 2 1/2 tablespoons of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling.
• 3. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
• 4. Press to seal, set aside, and continue with the remaining wrappers and filling.
• 5. In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 - 3 minutes or until golden brown, turning occasionally. Drain on paper towels.
• 6. Serves with Bleu cheese dressing and additional Buffalo wing sauce on the side.