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Buffalo Chicken Flatbread Recipe

Name: Zany Grazes Buffalo Chicken Flatbread Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each store-bought flatbreads (or naan); 2 cups shredded mozzarella cheese; 1 cup crumbled gorgonzola (for creamy gorgonzola finish); 4 stalks green onions, thinly sliced (white + green parts); 2 tbsp chopped fresh parsley (optional, for garnish); 1 lb chicken tenders; 0.5 cup hot sauce (Frank's RedHot or similar); 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp garlic powder; 0.5 tsp onion powder; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 cup all-purpose flour (for light dredge); 1 each egg, beaten (for dredge); 0.5 cup mayonnaise; 0.25 cup sour cream; 0.25 cup buttermilk; 1 tsp dried dill; 1 tsp dried chives; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice; 2 oz cream cheese, softened; 0.5 cup crumbled gorgonzola (additional, to melt into sauce); 3 tbsp milk (or heavy cream for richer sauce); 0.25 tsp black pepper

Inspired by Zany Graze

Time45m

Serves4

Melted cheese, buffalo chicken tenders, green onions, creamy gorgonzola & house ranch.

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Ingredients

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Flatbread & Assembly

4 each store-bought flatbreads (or naan)

2 cups shredded mozzarella cheese

1 cup crumbled gorgonzola (for creamy gorgonzola finish)

4 stalks green onions, thinly sliced (white + green parts)

2 tbsp chopped fresh parsley (optional, for garnish)

Buffalo Chicken Tenders

1 lb chicken tenders

1/2 cup hot sauce (Frank's RedHot or similar)

2 tbsp Unsalted butter

1 tbsp olive oil

1 tsp Watkins garlic powder

1/2 tsp Onion powder

3/4 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cup all-purpose flour (for light dredge)

1 each egg, beaten (for dredge)

House Ranch (quick)

1/2 cup Mayonnaise

1/4 cup Sour cream

1/4 cup Buttermilk

1 tsp Dried dill

1 tsp dried chives

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp fresh lemon juice

Finishing Sauce (creamy gorgonzola drizzle)

2 oz cream cheese, softened

1/2 cup crumbled gorgonzola (additional, to melt into sauce)

3 tbsp milk (or heavy cream for richer sauce)

1/4 tsp black pepper

Method

Buffalo Chicken Tenders

Prepare and season chicken

Pat chicken tenders dry with paper towels. In a shallow bowl combine flour, garlic powder, onion powder, salt and black pepper. Beat the egg in a second shallow bowl. Dredge each tender lightly in flour mixture, shake off excess, dip in beaten egg, then return to flour for a thin coating.

Cook tenders

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken tenders in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove to a plate lined with paper towels.

Toss in buffalo sauce

In a small saucepan or microwave-safe bowl, melt 2 tablespoons butter and stir in 1/2 cup hot sauce until combined. Place cooked tenders in a bowl, pour the buffalo sauce over them and toss to coat evenly. Keep warm.

House Ranch

Make the ranch by whisking together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in dried dill, dried chives, garlic powder, onion powder, salt, pepper and lemon juice. Taste and adjust thickness with a little more buttermilk if needed. Refrigerate until ready to use.

Finishing Sauce (creamy gorgonzola drizzle)

Warm 2 ounces softened cream cheese in a small saucepan over low heat. Stir in 1/2 cup crumbled gorgonzola and 3 tablespoons milk or cream. Stir constantly until melted and silky; if too thick, add another tablespoon milk. Season with 1/4 tsp black pepper. Keep warm on the lowest heat or off in a thermos-style container.

Flatbread Assembly & Baking

Preheat oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet.

Place flatbreads on a work surface. Brush a very light amount of olive oil on each flatbread (optional). Evenly distribute 1/2 cup shredded mozzarella onto each flatbread, leaving a small border for a crisp edge.

Slice the buffalo chicken tenders into bite-size pieces. Arrange the sauced chicken evenly over the cheese on each flatbread.

Top each flatbread with an additional tablespoon of crumbled gorgonzola (from the 1 cup listed) for pockets of tangy flavor and sprinkle with the remaining shredded mozzarella if desired.

Transfer flatbreads to the preheated oven (onto the hot stone or a baking sheet) and bake 8–10 minutes, until cheese is melted and edges are golden crisp. Watch carefully so gorgonzola doesn’t burn.

Remove flatbreads from oven. Drizzle each with the creamy gorgonzola sauce (use about 1–2 tablespoons per flatbread) and dot or drizzle house ranch as desired (about 1–2 tablespoons per flatbread).

Scatter thinly sliced green onions and chopped parsley over the top for freshness and color. Let rest 1–2 minutes, slice into 4 pieces and serve immediately.