This Buffalo Chicken Pull Apart Bread is a fun, yummy treat! With warm bread filled with spicy chicken and cheesy goodness, it’s perfect for sharing or snacking.
Honestly, who can resist tearing off a piece? I can always count on this dish to make my friends happy. Plus, it’s a great way to use up leftover chicken! 😊
Key Ingredients & Substitutions
Sourdough or Crusty Bread: A round loaf works best for pull-apart bread. If sourdough isn’t available, any crusty bread can do the trick. I’ve even used French bread for a different twist!
Cooked Chicken: Shredded rotisserie chicken is my go-to for this recipe. It’s quick and full of flavor. If you’re vegetarian, try using jackfruit or a mix of black beans and corn for a hearty alternative.
Buffalo Wing Sauce: Frank’s RedHot is classic, but feel free to use any brand you like. If you want it milder, mix the sauce with some melted butter to tone it down a bit. You can also create a homemade version if you’re feeling adventurous!
Cheddar Cheese: Sharp cheddar gives a nice punch, but you can experiment with combinations of mozzarella or pepper jack for added flavor. Vegan cheese options are also available if you need a dairy-free version.
Ranch Dressing: Ranch adds a creamy element. You can substitute it with blue cheese dressing or even homemade yogurt dressing for a fresher taste.
How Do You Cut the Bread Without Messing It Up?
Cutting the bread correctly is key, so it pulls apart easily! Here’s how to do it right:
- Use a sharp bread knife for clean cuts.
- Make cuts about 1 inch apart, but don’t cut through the bottom crust; this keeps the bread intact.
- It’s okay if the cuts aren’t perfectly straight. Just make sure to go deep enough to create pockets for the filling.
Making these cuts in a grid pattern helps ensure filling and cheese are evenly distributed throughout the loaf. Take your time with this step—it’s worth it for that perfect pull apart texture!
Buffalo Chicken Pull Apart Bread
Ingredients You’ll Need:
- 1 round loaf of sourdough or crusty bread
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/4 cup ranch dressing (plus extra for drizzling)
- 3 green onions, sliced (for garnish)
- Optional: celery and carrot sticks, for serving
How Much Time Will You Need?
This recipe takes about 25-30 minutes to prepare and bake. You’ll want to spend a few minutes shredding your chicken and mixing your ingredients, then let the oven do the work for about 25 minutes. Soon enough, you’ll have a delicious bread ready for sharing!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, you can prepare the bread.
2. Prepare the Bread:
Using a sharp knife, carefully make deep cuts in the bread. Aim for about 1 inch apart both vertically and horizontally. Be sure not to cut through the bottom crust—this keeps the bread intact for pulling apart later!
3. Mix the Buffalo Chicken Filling:
In a medium bowl, combine the shredded cooked chicken with the buffalo wing sauce. Mix it well so the chicken is nicely coated in that bold flavor. Set this bowl aside for a moment.
4. Make the Cream Cheese Mixture:
In another bowl, soften the cream cheese and mix in the ranch dressing until it’s nice and smooth. This will add a creamy element to the bread that you’ll love!
5. Stuff the Bread:
Carefully fill the cuts in the bread with your buffalo chicken mixture, making sure to distribute it evenly. Then, add spoonfuls of the cream cheese ranch mixture into the cracks as well. It’s okay to be a little generous here!
6. Add the Cheddar Cheese:
Now, take your shredded cheddar cheese and stuff it between the cuts in the bread. The more cheese, the better, right?
7. Bake the Bread:
Place the filled bread on your prepared baking sheet and cover loosely with foil. Bake it in the preheated oven for about 15 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the bread is toasty golden brown.
8. Final Touches:
Once the bread is done baking, take it out of the oven and drizzle some extra ranch dressing on top. Sprinkle chopped green onions for that final touch to make it look delicious!
9. Serve and Enjoy:
Serve the bread warm, accompanied by celery and carrot sticks. Feel free to have extra buffalo sauce or ranch dressing on the side for dipping. Now get ready to tear off those cheesy, spicy pieces and enjoy!
This Buffalo Chicken Pull Apart Bread is sure to be a hit at your next gathering or game day! Enjoy every bite! 🎉
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Store-bought rotisserie chicken is a time-saver and adds lots of flavor. Just shred it and mix it with the buffalo sauce as you normally would.
How Do I Make It Spicier?
If you want to turn up the heat, you can add a splash of extra buffalo wing sauce to the chicken mixture or sprinkle some crushed red pepper flakes into the filling. Adjust based on your spice preference!
Can I Prepare This in Advance?
Yes! You can prep everything a day ahead. Just assemble the bread with the fillings, wrap it tightly, and store it in the fridge. Bake it fresh when you’re ready to serve, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover bread in an airtight container in the fridge for up to 3 days. To reheat, wrap it in foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes until heated through and the cheese is melty again!
