Buffalo Chicken Twist

It’s not too early in the year for buffalo, is it?

(THIS IS WHERE YOU SAY “NEVER.”)

It’s a buffalo chicken twist, you guys. And it is a bloomin’ game-day show stopper.

And EASY. And you get to shred a rotisserie chicken so there’s therapy involved.

And buffalo sauce.

Praises.

So awwwwl yew gonna do is shred that rotis, and add 2/3 cup buffalo sauce + 2 Tbs melted butter to it. I forgot to photograph the melted butter because it’s negative 80 hundred degrees outside and my brain isn’t functioning at its normal capacity.

Then! And this is where it gets fun. If you like playing with wiggly raw dough, that is.

Take the two refrigerated French bread tubes and score them down the center (lengthwise) with a paring knife. Then with your fingers, sort of press the dough out until you get a 4-inch well. Is this making you uncomfortable? Good.

Now! You have two choices in life. You can either sprinkle a bit of the shredded cheddar in the wells, or go ahead and fill it the buffalo chicken. EITHER way is great. I forgot to do the cheese first, because *see above.

In goes the chicken, then the thinly sliced red onion, and the CHAYSE. At this point, don’t be alarmed, but your inner soul fairies may do the Electric Slide and cause glee bubbles to surface up to your pores. Might feel a little weird.

Theeeen take the dough and stretch it up and piiiiiinch pinch pinch it all together. Like sewing! But with your fingers and not thread. And dough and not fabric. So exactly like sewing.

And it may look like a c-section scar gone wrong right now, but you’re about to flip it seamside down and NO ONE WILL KNOW YOU SUCK AT PINCHING.

Twist those stuffed dough logs over each other like love bird caterpillars, brush it with an egg wash, and take the knife and give it little vent slits on the top. Slit slit slit.

ARE YOU SEEING THAT?

Guys.

You can slice it on the thinner side and serve it to a crowd on a platter with carrot and celery sticks, and RANCH. Always with the ranch. I know. I’ll never quit it.

OR! If your crowd is smaller, just cut the twist into dinner servings and snarf it down at a shameful speed. No one is looking.

Game day, BAE. (<–sorry.)

Buffalo Chicken Twist

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Ingredients

• 1 rotisserie chicken, shredded (skin and bones and discarded)
• 2/3 cup buffalo sauce
• 2 Tbs. melted butter
• 1/3 cup thinly sliced red onion
• 2 (11 oz) tubes refrigerated French bread
• 2 cups (give or take!) shredded cheddar cheese
• 1 egg, lightly beaten

Instructions

1. Preheat oven according to the tube directions.
2. In a large bowl, combine the shredded chicken, buffalo sauce and butter.
3. On a floured work surface, take a paring knife and score the French bread tubes down the center, lengthwise. Using your fingers, press the dough until you get a 4-inch well.
4. Place the chicken mix down the center of each well, followed by the thinly sliced red onion, and shredded cheddar. Using your fingers, pull the dough up and pinch it shut. It’s easier than you think! That dough is stretchy and forgiving. Like yoga pants.
5. Place the dough logs seamside down on a lightly coated baking sheet. Twist the logs over each other, and brush with the egg wash. Lightly score the bread, creating little vent slits. Bake for 35 to 40 minutes, until the top is golden brown and the bread is baked all the way through.
6. Slice and serve with carrot sticks, celery sticks and ranch!
7. Makes about 10 servings, if you slice it on the thinner side.

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https://bevcooks.com/2018/01/buffalo-chicken-twist/

I mean…