This Buffalo Chicken Pull Apart Bread is a fun and tasty dish! Soft bread pieces are filled with spicy buffalo chicken, cheese, and just the right amount of zing. Perfect for sharing at any gathering!
You’ll find yourself pulling apart piece after piece, and trust me, you won’t regret it! I love to dip mine in ranch dressing, making every bite extra yum! 🥳
Key Ingredients & Substitutions
Round Loaf of Bread: Use a crusty loaf like sourdough or Italian bread for the best structure. If you can’t find these, a French baguette works well too. Just make sure it’s sturdy enough to hold all the fillings!
Cooked Chicken: Shredded rotisserie chicken is my favorite for its ease and flavor. If you have leftover chicken or turkey, that works perfectly too! For a vegetarian option, consider shredded jackfruit or tofu marinated in buffalo sauce.
Buffalo Wing Sauce: Frank’s RedHot is a classic choice, but you can try other brands or make your own sauce with hot sauce mixed with a bit of melted butter for a homemade touch.
Cheeses: I love combining cheddar and mozzarella for that melty, stretchy goodness. If you prefer a different cheese, Pepper Jack adds extra spice, or you could use a blend of whatever cheeses you have on hand!
Blue Cheese Crumbles: Blue cheese adds a nice tang, but if it’s not your style, feta or even goat cheese makes a great substitute!
How Do You Achieve the Perfect Pull-Apart Texture?
The secret to a fantastic pull-apart bread is in the way you prepare your loaf. Scoring the bread properly allows all those delicious fillings to infuse into the soft bread. Here’s how to do it:
- Use a serrated knife to create a crosshatch pattern, cutting about 1 inch apart. Don’t cut all the way through! Aim for a depth of about ¾ of the way through the loaf.
- Gently pull apart the scored sections about halfway to create space for the filling. This gives you the ultimate pull-apart experience.
- Don’t be shy with the fillings! Layer the chicken and cheeses generously in each cut. This ensures every piece is packed with flavor.
Following these steps will give you that irresistible, cheesy pull that everyone loves! Enjoy your Buffalo Chicken Pull Apart Bread!
Buffalo Chicken Pull Apart Bread
Ingredients You’ll Need:
For the Bread:
- 1 round loaf of crusty bread (such as sourdough or Italian bread)
For the Filling:
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese crumbles
For the Finishing Touch:
- 1/4 cup ranch dressing
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
- 1 tablespoon butter, melted
How Much Time Will You Need?
This Buffalo Chicken Pull Apart Bread will take about 10 minutes to prep and 25 minutes to bake. You’ll have a delicious dish ready in just 35 minutes—perfect for a quick appetizer or party snack!
Step-by-Step Instructions:
1. Preheat and Mix:
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine your shredded chicken with the buffalo wing sauce. Mix well, ensuring every piece of chicken is coated nicely with that spicy goodness!
2. Score the Bread:
Take the round loaf of bread and, using a sharp knife, score the bread in a crosshatch pattern. Make cuts about 1 inch apart, but be careful not to cut all the way through—just deep enough so the bread holds together at the bottom.
3. Fill the Bread:
Gently pull apart the scored sections of the bread and start filling them with the buffalo chicken. Alternate adding the chicken with a mixture of cheddar and mozzarella cheese as you go, making sure to pack it in nicely!
4. Add Butter:
Once you’ve filled every nook and cranny of the bread, drizzle the melted butter over the top. This will help give the bread a crispy, golden finish as it bakes!
5. Bake the Bread:
Wrap the entire filled loaf in aluminum foil and place it in the preheated oven. Bake for 15 minutes. After that, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the edges of the bread are golden brown and crispy.
6. Final Touches:
After baking, take your bread out of the oven and let it cool for a few minutes. Drizzle ranch dressing over the top, and generously sprinkle blue cheese crumbles and chopped parsley or cilantro as a final touch!
7. Serve and Enjoy:
Slice the bread or let everyone pull apart their own pieces! Serve with extra buffalo sauce and carrot sticks on the side for dipping. Enjoy this gooey, spicy treat with friends—it’s perfect for sharing!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Be sure to thaw the frozen chicken completely before shredding it. You can thaw it overnight in the fridge or use the quick method of submerging it in cold water while still sealed in a plastic bag.
Can I Make This Bread Ahead of Time?
Yes, you can prep the bread ahead! Fill it with chicken and cheese mixture, wrap it tightly in foil, and refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Should I Store Leftovers?
If you have any leftovers, let the bread cool completely, then wrap it in plastic wrap or store it in an airtight container. It will keep in the fridge for about 2-3 days. To reheat, wrap it in foil and warm it in the oven at 350°F until heated through.
What’s a Good Substitute for Blue Cheese?
If blue cheese isn’t your thing, you can try feta cheese or goat cheese for a similar tangy flavor. For a milder option, use more of the cheddar or mozzarella you already have in the recipe!
