Buffalo Chicken Pull-Apart Bread

Here is a simple, clear guide to make a tasty Buffalo Chicken Pull-Apart Bread.

introduction

This Buffalo Chicken Pull-Apart Bread is a warm, cheesy snack you can share. It mixes shredded chicken, buffalo sauce, and cheese inside a round loaf. It is easy and quick to make. If you like party foods, you may also enjoy this Buffalo Chicken Dip Recipe for another option.

why make this recipe

• It cooks fast and feeds a group.
• It is gooey, spicy, and easy to eat by hand.
• You can change the heat level with more or less buffalo sauce.
• It works well for game day, parties, or a family snack.

how to make Buffalo Chicken Pull-Apart Bread

Follow the steps below. Work simply and keep the loaf intact so it holds the fillings.

Ingredients :

• 1 round loaf of bread (sourdough or boule)
• 2 cups cooked and shredded chicken
• 1/2 cup buffalo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped green onions
• Optional toppings: ranch dressing and fresh parsley

Directions :

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Using a sharp knife, cut the bread into a grid pattern without slicing all the way through. Leave the base intact to hold the loaf together.
3. In a bowl, mix shredded chicken with buffalo sauce until well coated.
4. Carefully stuff the chicken mixture into the cuts of the bread. Follow with the shredded mozzarella and cheddar cheese.
5. Brush the melted butter over the top of the bread.
6. Place the stuffed bread on the prepared baking sheet, cover with foil, and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Drizzle with ranch dressing, sprinkle with green onions, and garnish with fresh parsley. Serve warm.

how to serve Buffalo Chicken Pull-Apart Bread

• Place the loaf on a cutting board. Let it cool for 2 minutes so the cheese settles.
• Serve warm so people can pull pieces apart.
• Offer small bowls of ranch or extra buffalo sauce for dipping.
• Use a spatula to lift sections if needed.

how to store Buffalo Chicken Pull-Apart Bread

• Cool to room temperature before storing.
• Wrap tightly in foil or place in an airtight container.
• Keep in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 8-12 minutes or until warmed through. Microwaving makes the bread soft, not crisp.

tips to make Buffalo Chicken Pull-Apart Bread

• Use cooked chicken from a rotisserie or leftover roast for fast prep.
• Don’t cut all the way through the loaf or it will fall apart.
• Stuff the cuts evenly so each piece has chicken and cheese.
• Brush the top with butter for a golden crust.
• Add more buffalo sauce if you like it extra spicy.
• For more chicken ideas, check this list: 20 Chicken Breast Recipes You’ll Love.

variation (if any)

• Make it milder by using less buffalo sauce and adding more cheese.
• Swap ranch for blue cheese dressing for classic buffalo flavor.
• Add cooked bacon or diced celery to the chicken mix for more crunch.
• Use pepper jack cheese for a bolder heat.

FAQs

Q: Can I use frozen bread?
A: It is best to use fresh bread. Frozen bread may fall apart when cut.

Q: Can I make this ahead?
A: Yes. Stuff the loaf, wrap it, and refrigerate up to 24 hours. Bake when ready.

Q: Can I use raw chicken?
A: No. Use cooked shredded chicken. Raw chicken will not cook properly inside the bread.

Q: How do I make it less spicy?
A: Mix less buffalo sauce with the chicken or add a little cream cheese to tame the heat.

Q: Can I add vegetables?
A: Yes. Small diced peppers or cooked onions work well if you add them with the chicken.

Conclusion

For a full recipe reference and more photos, see the Buffalo Chicken Pull-Apart Bread Recipe.

Buffalo Chicken Pull-Apart Bread

A warm, cheesy snack filled with shredded chicken, buffalo sauce, and cheese inside a round loaf, perfect for parties and game days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 loaf round loaf of bread (sourdough or boule)
• 2 cups cooked and shredded chicken Use rotisserie or leftover roast chicken for fast prep.
• 1/2 cup buffalo sauce Adjust the amount for desired spice level.
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons unsalted butter, melted Brush over the top for a golden crust.
• 1/4 cup chopped green onions For garnish.

Optional Toppings

• ranch dressing For drizzling.
• fresh parsley For garnish.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Using a sharp knife, cut the bread into a grid pattern without slicing all the way through. Leave the base intact to hold the loaf together.
3. In a bowl, mix shredded chicken with buffalo sauce until well coated.
4. Carefully stuff the chicken mixture into the cuts of the bread. Follow with the shredded mozzarella and cheddar cheese.
5. Brush the melted butter over the top of the bread.

Baking

1. Place the stuffed bread on the prepared baking sheet, cover with foil, and bake for 15 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
3. Drizzle with ranch dressing, sprinkle with green onions, and garnish with fresh parsley. Serve warm.

Notes

Cool to room temperature before storing. Wrap tightly in foil or place in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-12 minutes or until warmed through. Microwaving makes the bread soft, not crisp.