Buffalo Chicken Pull-Apart Bread

Oh dear.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Oh oh oh dear.

We’re talking, I’ve fallen and I can’t get up-stuff here, folks.

Actually, the first fall took place on September 19th, 2012 when Kelly posted her Pepperoni Pizza Pull-Apart Bread. I ’bout had 13.5 conniptions right then and there. Ugh, and it’s so unfair. She made what’s basically a wet dream for me with that cheesy pull-apart bread, AND on top of that, she seriously has the most sickening incredible locks of hair. No, I know this. I touched them once in a Nashville hotel elevator when she wasn’t looking.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

AND, this is another five ingredient meal! If you don’t count one of those ingredients up there. And the ingredients it takes to make the dough. Well, and the wine you’re drinking when you make this. It’s totally five ingredients!

Let’s take a walksie through it.

But first, a warning: I shot some of these in my kitchen, hence the desire to violently rip out your eyeballs, set them on fire and flush them down the toilet. Actually if you just get started on that wine right now, we should be okay.

Okay so ya roll out your dough and WAIT. I have something else to add. (is that your head in your hands? already?) I had two leftover balls of dough from those chickeny calzones I made a while back, so I used them here. Like, in two batches. BUT, if you want to use one large ball of dough, victory!


After you roll it out you get the edges all trimmed up into a huge square. I think I might have rolled mine out a tad too thin. But let the moon tide of your soul guide your every move.

Okay then brush some buffalo sauce over the square. Use a pizza cutter to cut them into smallish rectangles. Like 3×4 or something. Then sprinkle on that poached chicken (which you can do early in the day when Days of Our Lives is on but you didn’t hear that from me) On goes some crumbled blue cheese.

Speaking of crumbling: me with my frickin’ nail biting. I swear when I look at my fingers they’re like little cheese sticks BEGGING to be chewed on. That’s the grossest thing I’ve ever typed. But probably not.


Okay now thiiiiiis is the tricky part. At least it was for me. I don’t know how Kelly made it look so flawless and perfect. I bet it’s in her conditioner. But you take a super flat spatula and stack the little squares on top of each other. Like maybe 2 or 3. Now, I made my squares pretty small since I was using a mini-loaf pan.

You guys I was sweating so much at this point.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Then you transfer them to your pan, upright, as best you can, and move them to a place with natural light so that you’ll stop complaining about horribly wretched photos.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Baked! And you’ll never guess what happens halfway through the baking process. You melt a little butter, mix it with a minced garlic clove, refill your wine, and brush the top of the bread with it.

Oh haaaaayell yeah.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Now, mine didn’t puff up as much as Kelly’s did. But I think it’s because I hadn’t mowed my lawn yet, so you should be fine.

Pull-apart bread. Right, it’s more like TRY TO PULL MY MOUTH APART FROM THIS.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Now Kelly, about that conditioner . . .

Buffalo Chicken Pull-Apart Bread:

(adapted from Kelly’s pimp mutha version.)

What it took for one 6-inch loaf:

* half of this pizza dough recipe right here
*1 chicken breast, poached and shredded
* 1/3 cup (roughly) buffalo sauce (I used Frank’s)
* 1/2 cup (roughly) blue cheese crumbles
* 1 Tbs. butter
* 2 cloves garlic, minced

Preheat oven to 350. Lightly grease a 3 x 6 mini loaf pan.

Roll the dough out super thin on a flour working surface. I had two leftover balls from the recipe, so I rolled them out separately. But you can do whatever. I DON’T EVEN CARE. I’m totally kidding. I care.

Using a knife or pizza cutter, trim the ends so you have a nice clean large square.

Brush the dough with the buffalo sauce.

Grab the pizza cutter again and cut 3×4 inch rectangles.

Sprinkle the shredded chicken over the sauce.

Then sprinkle on that good crumbled blue cheese.

Then, carefully stack them on top of each other. Like maybe two or three at at time. Then transport them to the mini loaf pan where they’re side by side. Kelly had much better luck at making them nice and uniform. Mine look sad and pretty much suicidal.

Slide them into the oven for 15 minutes.

While they’re in the oven, melt your butter, add the minced garlic and mixeroo.

Pull the pan out, and brush the top with the garlic butter. Slide it back in for another 20 minutes.

Sprinkle some cilantro over ze top and pull it apart, dudes.

* you can make the squares bigger and use a regular loaf pan eef deesaaahred.

Buffalo Chicken Pull-Apart Bread / Bev Cooks

Pull me apart! . . . That was weird.

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111 Responses to Buffalo Chicken Pull-Apart Bread

  1. Julie @ Table for Two October 3, 2012 at 7:26 am #
    holy mother of yum. this looks fantastical. my mouth needs to be pulling this baby apart! awesome creation, Bev
  2. Jessica @ Portuguese Girl Cooks October 3, 2012 at 7:27 am #
    This looks freaking awesome.
  3. Tracey Evans October 3, 2012 at 8:09 am #
    Oh wow, that looks interesting and very good! I l love anything with bread! :)
  4. Brian @ A Thought For Food October 3, 2012 at 8:14 am #
    WHAT THE WHAT!?!?! You put chicken IN the bread???? That's crazy!!! And amazing!
  5. Julia October 3, 2012 at 8:24 am #
    Done deal. Oh how I love blue cheese and bread. And wine.
  6. the 3volution of j3nn October 3, 2012 at 8:30 am #
    This is the first time I have ever seen a savory pull-apart bread and I must say, it looks awesomeeeeee! What a great idea.
  7. Sommer@ASpicyPerspective October 3, 2012 at 8:33 am #
    Whoa, whoa, whoa. The chicken. Is in. THE BREAD??? Bowing to the master....
  8. Katie October 3, 2012 at 8:38 am #
    Oh heavens YES. For breakfast, please.
  9. Elizabeth @Food Ramblings October 3, 2012 at 8:39 am #
    Why do you tempt me like this? It looks amazing!
  10. Shelly October 3, 2012 at 9:00 am #
    I AM IN LOVE! This looks so yummy! This would be perfect for game day! Thank you!
  11. Blog is the New Blak October 3, 2012 at 9:18 am #
    Last night I made like 4 buff chicken calzones, but this tops all of those!!!
  12. Ashley@BakerbyNature October 3, 2012 at 9:26 am #
    I'm dying over here. Over this. Going... going... gone.
  13. Jill October 3, 2012 at 9:39 am #
    Yes! Yes! Yes!
  14. Gina @ Running to the Kitchen October 3, 2012 at 10:06 am #
    This is freakin' unreal, Bev!
  15. Heather @ Heather's Dish October 3, 2012 at 10:09 am #
    oh dear Lord...that loaf wouldn't last more than 5 minutes out of the oven here!
  16. Gleeful October 3, 2012 at 10:29 am #
    Ohhhh MAN that looks good! I did a cheddar and jalapeno version once...but buffalo chicken? SO much better. I am going to have to make this and then probably faint from the joy of it. Thank you for sharing (though I kind of wish I were thanking you for sharing the bread and not just the recipe).
  17. claire @ the realistic nutritionist October 3, 2012 at 10:32 am #
    HOLD THE FRENCH TOAST. This is a meal in a bread! i love it.
  18. Stephanie October 3, 2012 at 10:52 am #
    That's it. I'm totally making pull apart bread next year!
  19. Cassie October 3, 2012 at 10:52 am #
    I barely have words. Holy goodness, right here.
  20. Averie @ Averie Cooks October 3, 2012 at 10:53 am #
    Bev this bread is going to be a massive hit! I already saw this flying around Pinterest! It looks...spectacular!
  21. Meagan @ A Zesty Bite October 3, 2012 at 11:03 am #
    I love buffalo anything! Might have a slight obsession with bread as well. Can't wait to try it out!
  22. Erika October 3, 2012 at 11:31 am #
    Holy Pull Apart Bread!!! This is insane...!
  23. GingerMae October 3, 2012 at 11:38 am #
    I'm in awe of both recipes! Everything I make from now on will be in pull-apart form. On another note.. Your posts always seem so effortlessly amusing. Do you ever struggle with writing them, or do they simply flow out of your brain that way?
  24. Rachel @ Baked by Rachel October 3, 2012 at 11:40 am #
    This takes savory bread to a whole new level!
  25. natalie@thesweetslife October 3, 2012 at 12:42 pm #
    I have no words.
  26. Corey @ Family Fresh Meals October 3, 2012 at 1:16 pm #
    Thank you for making my dreams come true, in bread form :) XO
  27. Kelsey October 3, 2012 at 1:20 pm #
    If I make this, I wouldn't have to share it right? Okay, good. Buffalo chicken-anything makes me a happy lady!
  28. Katy Morgan October 3, 2012 at 1:29 pm #
    Don't kill me...I want some ranch dressing with that. Is that a sacrilege?
  29. Katie @ Blonde Ambition October 3, 2012 at 1:53 pm #
    When you posted a pic of this, I just thought it was plain ol' pullapart bread with maybe some butter and garlic, and I was pretty stoked on that. But THIS? This is better than anything my little (big) fat girl brain could have ever imagined!!
  30. Julie @ NaClKitchen October 3, 2012 at 2:05 pm #
    OH EM GEE. This is perfection! I am literally drooling at the pictures and I canNOT wait to make this and eat it all. Bravo, Bev!
  31. Chung-Ah | Damn Delicious October 3, 2012 at 2:18 pm #
    Dude, this is epic. It seems a bit hard but I bet every minute spent on making this is completely worth it!
  32. Kelly Senyei (Just a Taste) October 3, 2012 at 5:28 pm #
    Hahaha! Thank you Bev! I promise I didn't see you stroking my hair at all :) So glad you enjoyed the recipe! XOXO
  33. Heather Christo October 3, 2012 at 5:34 pm #
    That's it. I'm making pull apart bread right now.
  34. Nafeeza October 3, 2012 at 8:21 pm #
    Can anyone give me a rough idea of how many servings this recipe has and how much calories per serving? Thanks
    • Bev Weidner October 4, 2012 at 11:05 am #
      Hi, Nafeeza! I'm not sure how what the calorie count is for this, but I can tell you it makes a 3 x 6 loaf. But you can cut the squares bigger and make a regular loaf. As a snack, it would probably feed 4ish. I hope this helps!
    • bassetthound7 January 30, 2016 at 4:26 pm #
      Nafeeza, check the calorie count on each of the ingredients and divide by how many servings you divide it into.
  35. Des @ Life's Ambrosia October 3, 2012 at 10:34 pm #
    There is no question, I need this in my life.
  36. Stephanie @ Eat. Drink. Love. October 3, 2012 at 11:39 pm #
    Are you serious?!!!
  37. Mel October 4, 2012 at 3:13 am #
    Help, please... the buffalo sauce?! I am aware of this American tradition (still very confused down here in Australia about the name, however). If you can't run down to your local shop for Buffalo Sauce, would you suggest making the one similar to your 'baked bourbon buffalo wings' recipe?
    • Bev Weidner October 4, 2012 at 11:04 am #
      Hi, Mel! Yes, you can absolutely use the sauce in that recipe! Although, if you can bottled buffalo sauce, do that. Muuuuch easier!
  38. Kari@Loaves and Dishes October 4, 2012 at 4:36 pm #
    This bread is crazy, even nutzo; I just love it! I don't know what that says about me.
  39. Stephanie October 5, 2012 at 10:29 am #
    Do you think it would work with pre-made dough, like a can of Pillsbury? I know that is probably sacrilege but I suck at making homemade dough. LOL
    • Bev Weidner October 5, 2012 at 10:58 am #
      Oh it would TOTALLY work with Pills! No judgement here. I use it all the time!
    • Laura December 4, 2012 at 12:44 pm #
      Stephanie... did you try this with pillsbury? Did it work?
    • bassetthound7 January 30, 2016 at 4:28 pm #
      Stephanie, you could buy Rhodes frozen bread dough to use for this.
  40. Lisa | With Style and Grace October 5, 2012 at 3:56 pm #
    this is seriously genius!
  41. Dona October 5, 2012 at 5:43 pm #
    Had more fun reading your recipe than I will have making it! I hope it tastes as good as your writing is fun!
  42. Megan @ Country Cleaver October 8, 2012 at 10:15 pm #
    Shut the front door, back door, windows and my mouth - because I'm about to trip over my dang jaw. You slay me, woman!
  43. Kevin @ Closet Cooking October 9, 2012 at 12:05 pm #
    My buffalo chicken spidy senses are tingling! What a fun and tasty way to indulge your buffalo chicken cravings!
  44. Lauren @ Part Time House Wife October 13, 2012 at 5:05 pm #
    I have a sick obsession with chicken drenched in buff sauce. This biz is going down. Holy papa.
  45. Jackie October 20, 2012 at 7:48 am #
    Do you want to come to my house and make that it looks yummy!, BTW, nice kitchen!
  46. Mary October 28, 2012 at 3:09 pm #
    I'm thinking it might be a good and different way to use up some of the Thanksgiving Turkey leftovers! mmmm
  47. Natalie @ Cooking for My Kids December 31, 2012 at 10:16 am #
    Are you kidding me?! Did I totally miss this post the first time around? Or, maybe I did see it but had not had my first cup of tea for the day. No, that is not possible. Seeing this would have opened my eyes super fast. Regardless, I am so happy that I saw it today. It looks absolutely, positively, amazingly delicious. I know, I know. You have missed me. :)
  48. Ana January 30, 2013 at 6:26 pm #
    I am making it as we speak.... I had a hard time with the dough. It was hard to spread it to make it thin. It kept shrinking back. Other than that it's pretty easy. I can't wait to try it!!
  49. Ana January 30, 2013 at 6:45 pm #
    It's sooooooooo good!!! I will make it again for sure.
  50. ebranche February 1, 2013 at 5:13 pm #
    I made this but added 3 different kinds of cheeses along with bell peppers and check this out..pico de gallo and my family went absolutely nuts.....it was awesome.
  51. Caitlin June 27, 2013 at 9:36 pm #
    Tried this. Didn't work. Not sure what exactly I did wrong...but the dough would not cook in the middle. It took more than TWO HOURS total to get everything ready and have it only end up partially cooked by then. Completely disappointed.
    • Bev Weidner June 28, 2013 at 9:06 am #
      Ah man! I'm so sorry to hear this. I wish I had answers. So the dough just refused to cook? Ugh. I'm so sorry!
      • Caitlin June 28, 2013 at 3:28 pm #
        Yup! I had to finally take it out of the bread pan and put it on a baking sheet and pull it apart a bit. Just wish it worked out how it should have. BUT, it tasted amazing!
    • Anonymous August 20, 2013 at 2:01 am #
      I have tried this worked great but, i made my homemade flour tortilla dough and that was amazing!
  52. Brianne August 17, 2013 at 5:00 pm #
    I cannot wait to try this but help..."stack them on top of each other"...am I layering the them or folding and putting them side by side? I don't want to mess this one up!
    • Bev Weidner August 17, 2013 at 5:21 pm #
      Hey! You layer (stack) them first in little piles and then slide them into the pan to where they're side by side. Let me know if it's still not clear and I'll try and help!
      • maire z October 20, 2013 at 7:16 pm #
        when exactly do you cut this to stack??
  53. paul September 4, 2013 at 5:57 pm #
    Can you make these a day ahead of time and put in the fridge, or will they get soggy?
  54. Hedo March 5, 2014 at 3:21 pm #
    Looks so yummy...but I think i'll do the easy way and build it in the pan ;)
  55. Tawni January 29, 2015 at 9:28 am #
    I feel really lame and I'd like to try this for Superbowl Sunday...you don't mention cutting them before layering them, but that's what I'm assuming you do. Do you stack in layers of 3 or 4? and then put like 3 stacks side-by-side in the pan? (Sorry...probably making it more complicated than it is!)
    • Bev Weidner January 29, 2015 at 10:04 am #
      Gah, so sorry! Yes yes, I just updated the recipe, but right after you brush the dough with sauce, you'll cut the dough into 3x4ish rectangles. And then correct, stack 3 or 4, and then arrange them all side by side in a little loaf! Good luck!
  56. bassetthound7 January 30, 2016 at 4:39 pm #
    Bev, I have three things to say. 1. (a question) When you say "And you’ll never guess what happens halfway through the baking process. You melt a little butter, mix it with a minced garlic clove, refill your wine, and brush the top of the bread with it." Are you brushing it with the garlic butter or the wine -- or both. LOL 2. (a suggestion) When you are putting your little stacks of dough in the pan, stand the pan on end and use a spatula to transfer the stacks. 3. (a comment) This sounds great.
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    I see you don't monetize your blog, don't waste your traffic, you can earn extra cash every month because you've got hi quality content. If you want to know how to make extra bucks, search for: Mrdalekjd methods for $$$


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