This Buffalo Chicken Pull Apart Bread is a fun and tasty dish! Soft bread is packed with spicy buffalo chicken and gooey cheese, making it perfect for sharing!
Who doesn’t love tearing off a piece and dipping it in ranch? It’s a winner at any gathering! I always make extra because it disappears fast—everyone wants more! 😂
Key Ingredients & Substitutions
Bread: A round sourdough loaf works great because it’s sturdy and has a nice crust. If sourdough isn’t available, consider using artisanal bread or even a round ciabatta. Just ensure it’s not too soft to hold the fillings.
Chicken: Shredded cooked chicken is essential for this recipe. You can use rotisserie chicken for convenience, or any leftover chicken you have. For a vegetarian option, shredded jackfruit can be a good substitute.
Buffalo Wing Sauce: The star of the show! Frank’s RedHot is a classic choice. If you’re looking for a milder sauce, just use less or a different hot sauce that you prefer. Alternatively, you can make a homemade buffalo sauce mixing hot sauce with butter.
Cheese: While cheddar and mozzarella are fantastic here, don’t be shy about mixing it up! Pepper jack can add a nice kick, or you can try a different cheese like gouda or provolone for a fun twist.
How Do You Cut and Stuff the Bread Without Making a Mess?
Cutting the bread might seem tricky, but here’s how to do it carefully:
- Use a serrated knife for clean cuts.
- Gently score the loaf in a grid pattern, being careful not to cut all the way through; you want the base intact for pulling apart later!
- Take your time stuffing the mixture into each cut, ensuring it’s evenly distributed so every bite has that delicious filling.
Wrapping the loaf in foil during baking helps keep it moist, but remember to uncover it to get that crunchy crust at the end! It’s all about patience and precision—don’t rush it!
Buffalo Chicken Pull Apart Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 large round loaf of sourdough or artisan bread
- 2 cups cooked chicken breast, shredded
- 1/2 cup buffalo wing sauce (plus extra for drizzling)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese (plus extra for topping)
- 1/4 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup ranch or blue cheese dressing (for drizzling)
- Optional: celery sticks, for serving
Time Estimate:
This delicious recipe takes about 10 minutes to prepare and around 30 minutes to bake, giving you a total of about 40 minutes from start to finish! Perfect for a quick appetizer or party dish!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is super important so that your bread cooks evenly and gets all nice and crispy!
2. Prepare the Chicken
In a mixing bowl, take the shredded cooked chicken and toss it with the buffalo wing sauce until it’s fully coated. You can use store-bought chicken or cook your own—just ensure it’s nice and tender!
3. Score the Bread
Using a sharp knife, carefully score the bread. Cut deep grooves both horizontally and vertically, creating a grid pattern, but be careful not to cut all the way through the bottom! You want the base intact for pulling apart those delicious pieces later.
4. Stuff the Bread
Now the fun part! Begin to stuff the bread by placing the chicken and cheese mixture in between the cuts—alternate using cheddar, mozzarella, and buffalo chicken filling. Make sure to pack it in well so every bite will have that tasty filling!
5. Wrap and Bake
Wrap the entire loaf loosely in aluminum foil and place it on a baking sheet or in an oven-safe dish. Bake for about 20 minutes. After that, remove the foil, and bake for an additional 10 minutes until the cheese is melted and the edges of the bread are crispy—yum!
6. Add the Finishing Touches
Once it comes out of the oven, drizzle some ranch or blue cheese dressing, and a little extra buffalo sauce over the top. Then sprinkle chopped green onions, parsley, and crumbled blue cheese for an extra flavor boost!
7. Serve and Enjoy!
Serve the pull-apart bread warm with celery sticks on the side and any leftover dressing or buffalo sauce for dipping. Watch it disappear as everyone enjoys tearing off a piece! Happy munching!
This Buffalo Chicken Pull Apart Bread is not just visually appealing—it’s packed with flavor and perfect for any occasion!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before shredding and mixing it with the buffalo wing sauce. For quicker thawing, submerge the chicken in a sealed plastic bag in cold water for about an hour, or leave it in the fridge overnight.
What Can I Use Instead of Blue Cheese?
If blue cheese isn’t your thing, feel free to skip it or substitute with feta cheese for a different flavor. Queso fresco or a blend of cheddar and mozzarella can also work well to maintain the creamy texture.
Can I Make This Ahead of Time?
Absolutely! You can prepare the stuffed bread up to the baking step, cover it tightly with foil, and refrigerate it for up to a day. When you’re ready to bake, just extend the cooking time by a few minutes to ensure it’s heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the bread in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual pieces for a quick snack!