This Buffalo Chicken Braid is my new game day go-to- it is so quick and easy to make and I can’t get over how delicious it is! I’ll definitely be making this recipe over and over!
Lately, I’ve been dying for junk food. When I’m pregnant, I develop a bit of a sweet tooth (this time it’s not nearly as strong as my pregnancy with Alice, but still there). Right now I also cannot get enough of salty, delicious, extremely naughty snack foods. I think that’s why game day foods have my heart right now! And it’s not game day without something involving Buffalo Chicken. So this Buffalo Chicken Braid was absolutely necessary.
I mean, what’s not to like? Spicy, savory buffalo chicken, with mozzarella cheese and enveloped in tender crescent roll dough. Because carbs make everything better (we’re going to pretend I never said that after March!). But seriously, this was so stupid-easy to make and was really tasty!
What I love about buffalo chicken is you can control just how spicy it is by reducing or increasing the amount of buffalo sauce. The addition of the ranch dressing seasoning adds a nice zestiness and complexity without completely taking over. You can even make this ahead and refrigerate it until you’re ready to serve; it tastes great warm or cold (though I’ll admit, warm has a slight edge).
Buffalo Chicken Braid
Source: The Life Jolie
- 2 cups of shredded chicken breast
- 1 Tbsp. of ranch seasoning
- 1/2 to 1 cup of buffalo sauce (the more sauce you add, the spicier it will be- so start with a 1/2 cup and taste it- add more sauce accordingly).
- 1 1/2 cups of mozzarella cheese
- 1 crescent sheet (or if they’re unavailable, you can roll together 1 can of crescent roll dough)
Preheat your oven to 350 degrees.
In a bowl, mix the first four ingredients. Set aside.
Place your crescent sheet on the pan and roll it slightly to flatten (you don’t want it too thin so don’t go crazy. I may or may not have used an empty Franks Red Hot bottle since my french rolling pin was too long). Using a knife, cut strips about 1.5 inches into each side, leaving around 3-4 inches uncut on the inside, like this:
Place the chicken mixture into the middle where the dough is not cut, like this:
Take the strips and fold them over each other, pressing lightly in the middle to create the braid, like this:
Fold the ends up a bit to hold the filling in and bake for around 25-30 minutes or until golden brown.
Serve immediately or refrigerate and reheat when ready to serve.
Note: It can be difficult to transfer this from the pan to the serving platter or cutting board. I found the easiest way to do the transfer was to loosen it underneath with a spatula, invert it onto another pan and then invert that onto your platter or cutting board. Just be gentle and it shouldn’t alter the appearance.
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