This post may contain affiliate links.
This Buffalo Chicken Braid always seems to hit the spot! It’s great as a easy dinner recipe or as a game day appetizer. It’s delicious as is and even better with a drizzle of ranch or blue cheese dressing and a garnish of green onions!
Jump to Recipe
We all know the dreaded question….”what’s for dinner?” Even as a food blogger, there are days I just don’t want to spend a lot of time in the kitchen. And when the kids come home from school tired AND hungry, I need something quick and easy.
Ingredients Needed
- Chicken – Leftover chicken (grilled, rotisserie, etc) works great for this. You can use shredded or diced chicken.
- Cheese – Use mild, medium or sharp cheddar cheese for this recipe; you can also use half cheddar and half mozzarella cheese.
- Cream Cheese – You can use regular or the 1/3 less fat version in this recipe. I don’t, however, recommend fat free cream cheese.
- Buffalo Wing Sauce – The sauce you’ll find on buffalo chicken wings; it’s usually in the grocery store near the condiments. (If you’d like it really spicy, use a mild buffalo sauce vs a hot sauce)
- Pizza Crust Dough – I use the refrigerated tubes of pizza dough.
- Egg – This will be mixed with water to create an egg wash. An egg wash helps give the braid a shiny golden brown appearance when baked.
How to Make this cheesy Buffalo Chicken Braid
Start by combining the chicken, cheese, cream cheese and buffalo sauce in a medium bowl.
Then, you’ll open the tube of dough, unroll it and press it into a rectangle.
Use a sharp knife to cut 1-inch wide strips down the long sides of the dough (see photo below for assistance).
Spoon the chicken mixture down the middle of the braid and spread to an even layer.
Fold the strips over the filling alternating sides, starting at the very top and working your way down.
Make a simple egg wash with an egg and water then brush it over the top of the braid.
Bake until the filling is hot the the top and sides of the braid are golden brown.
Slice into individual slices with a serrated knife and serve warm! I like to dunk mine in a little ranch dressing, but blue cheese dressing would be great, too!
I hope you enjoy this weeknight meal as much as we do!!! You might also like my buffalo chicken pinwheels!!
You can use crescent dough sheets for this. However, because the tubes of crescent roll dough are smaller, you’ll need two of the 8-ounce containers. Press the two sheets together and continue.
Let the remaining slices of the braid cool off then place in an airtight container in the fridge for 3-4 days.
If you’re serving the braid as a main dish, fresh fruits and fresh veggies are a simple way to complete this quick meal!
Other Delicious Braid Recipes
Buffalo Chicken Braid
Equipment
- One Baking Sheet
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese softened
- 1/3 cup buffalo sauce
- One 13.8 ounce tube refrigerated pizza crust
- One egg
- 1 tablespoon water
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large bowl combine the chicken, cheddar cheese, cream cheese and buffalo sauce; set aside.
- Unroll the pizza dough and press into a rectangle.
- Use a pizza cutter to cut each side of the braid into about 12 strips.
- Spoon the buffalo chicken mixture over the center ⅓ of the pizza dough.
- Fold the strips of dough over the filling, alternating sides.
- In a small bowl, whisk together the egg and 1 tablespoon of water; brush the egg wash over the dough.
- Bake for 20-22 minutes, or until golden brown on top.
- Slice and serve warm with additional buffalo sauce, ranch dressing and sliced green onions, if desired.
