Buffalo Chicken Puff Pastry Squares

Buffalo Chicken Puff Pastry Squares | in this kitchen

Buffalo Chicken Puff Pastry Squares | in this kitchen

I don’t know about you, but buffalo chicken pizza, or chicken on pizza in general, has never been my thing. Chicken on puff pastry though – that’s a whole ‘nother ball game, and these buffalo chicken puff pastry squares are so, so good. If you like buffalo chicken at all, you need to make these. I searched the web many times trying to find a buffalo chicken puff pastry recipe but didn’t come up with much, so I decided to try to make one myself, and it was actually pretty easy!

These of course have lots of buffalo chicken, shredded mozzarella cheese that gets nice and brown and bubbly in the oven, a little bit of oregano and garlic powder, and then they get a nice topping of blue cheese and scallions when they’re done. It’s as good as it sounds, and it’s all on top of a super flaky puff pastry crust. I already want another one.

Buffalo Chicken Puff Pastry Squares | in this kitchen

If you haven’t used frozen puff pastry before, it couldn’t be more simple. Almost all of my local grocery stores carry it in the frozen aisle, and all you have to do is let it sit out at room temperature and thaw for about a half hour, and it becomes a soft dough that you can roll out a little bit to make it bigger. You could make this as 6 individual squares like I did, or just leave it in one piece and cut when finished.

And of course, I loooove to add even more hot sauce at the end right before serving, for that extra tangy and spicy bite.

Buffalo Chicken Puff Pastry Squares | in this kitchen

Buffalo Chicken Puff Pastry Squares

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Yield: 6 individual squares

Ingredients

  • 1 sheet of pre-made frozen puff pastry
  • 5 tablespoons hot sauce (I use Frank’s Red Hot)
  • 5 tablespoons butter
  • 2 tablespoons neutral cooking oil such as vegetable oil
  • ~1 lb. boneless skinless chicken (I use chicken breast, but thighs would work great too)
  • shredded mozzarella cheese
  • garlic powder
  • oregano
  • blue cheese crumbles for serving (optional)
  • scallions for topping (optional)

Instructions

  1. Melt butter and hot sauce together either in a small saucepan or in the microwave – if you use the microwave be careful and only melt in 20 second increments; butter melts fast! Stir together to form a sauce, and set aside to cool.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Cut chicken into bite sized chunks (about 1 inch is what I like) and pan fry in the oil, allowing golden brown color to develop in spots and until the chicken is almost cooked through. Sprinkle with salt and pepper. Remove chicken and set on a plate to cool for 5-10 minutes. Then add chicken to the hot sauce-butter mixture, stirring well so that all the chicken is coated.
  3. If desired, roll out puff pastry with a rolling pin to a slightly larger size (about an extra 1-2 inches on each side) – this is optional, but will make your squares a bit bigger. Cut puff pastry into six equal pieces, and place the pieces onto a parchment or silicone lined baking sheet.
  4. Spoon chicken onto each piece, avoiding the edges to leave room for the crust. Scatter each piece with a little bit of shredded mozzarella cheese, and sprinkle lightly with garlic powder and oregano to taste.
  5. Bake at 425 degrees for 15-20 minutes, until you can see the puff pastry is risen, flaky, and very golden brown. Remove and sprinkle with blue cheese and/or scallions if desired, and serve. I find that I also really like shaking more hot sauce over the top before eating.
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