Buffalo Chicken Recipe
Blend of hot wing sauce and bleu cheese dressing, chicken, four cheese blend.
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Ingredients
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Buffalo Chicken Base
Bleu Cheese Dressing
Four Cheese Blend & Assembly
Method
Buffalo Chicken Base
Prepare sauce
In a small saucepan over low heat, melt the unsalted butter. Once melted, whisk in the hot wing sauce, apple cider vinegar, garlic powder, salt, and black pepper. Cook gently for 1–2 minutes until warmed and combined; do not boil.
Combine with chicken
Place the cooked shredded or diced chicken in a large bowl. Pour the warm buffalo sauce over the chicken and toss thoroughly until every piece is evenly coated. Taste and adjust salt or hot sauce to preference.
Bleu Cheese Dressing
Make dressing
In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Stir until smooth. Fold in the crumbled bleu cheese, lemon juice, Worcestershire sauce, black pepper, and salt. Mash a little of the bleu cheese against the bowl to distribute flavor, but leave some chunks for texture. Chill briefly (10 minutes) if time allows to let flavors meld.
Adjust consistency
If the dressing is too thick, thin with up to 1 tablespoon additional buttermilk at a time until desired consistency is reached. The dressing should be pourable but creamy.
Four Cheese Blend & Assembly
Mix cheeses
In a bowl, combine mozzarella, cheddar, provolone, and Parmesan. Toss lightly to mix evenly.
Assemble buffalo chicken with cheeses
Preheat broiler (if finishing hot and cheesy) or oven to 375°F (190°C) for a gentler melt. Transfer the buffalo-coated chicken to a shallow oven-safe baking dish or sheet pan and spread into an even layer. Spoon or drizzle about half of the bleu cheese dressing over the top (reserve the rest for serving). Sprinkle the four-cheese blend evenly over the chicken.
Melt cheese
If using oven: bake at 375°F (190°C) for 8–12 minutes until cheese is melted and bubbling at the edges. If using broiler: broil on high for 2–4 minutes, watching closely so the cheese browns lightly but does not burn.
Finish and serve
Remove from oven and let rest 2 minutes. Drizzle or dollop remaining bleu cheese dressing over the top or serve on the side. Garnish with chopped chives or green onions. Serve warm with celery sticks or sliced baguette for scooping.