Brian loves buffalo chicken anything.

He loves it!

He’s actually a pro – or the pro – when it comes to the preparation.
He has the specific ingredient list, proportions, etc. down pat.
He cooked it for me once while we were dating, as a generous gift.

I, of course, was truly touched ~

…but my competitive side kicked in…

I still “allow” him to take charge of the kitchen once in a blue moon ONLY for his special version of buffalo chicken (with peas and rice), but this is not the first time I’ve upped the ante – and he’s been pleased.

Buffalo Chicken Monkey Bread

1 cup warm water
2 1/2 tsp. dry active yeast
2 tsp. sugar
1 tsp. sea salt

4 Tbs. melted butter
3 cups all purpose flour
2 Tbs. fresh rosemary

4 Tbs. butter
1 1/2 lbs. chicken tenders
2 Tbs. Louisiana Hot Sauce
1 tsp. garlic salt
16 oz. sour cream
1 cup blue cheese crumbles, divided

Preheat the oven to 425 degrees.

Combine the warm water, yeast, sugar, and salt in a large bowl. Allow to sit for 5 minutes.
Combine the butter, flour and rosemary and add to the yeast mixture. Fold until doughy.
Cover and let sit for 45 minutes, to rise.

Meanwhile, in a large baking dish, add the butter, chicken, hot sauce, and garlic salt. Bake, covered, for 45 minutes.

Grease another square baking dish.
Once cool enough to handle, add the sour cream and half the blue cheese to the chicken mixture and stir well.

With greased hands, form the bread dough into balls and line the bottom of the greased pan with half the dough balls.
Cover the dough balls with the chicken mixture.
Layer the last of the dough balls atop the chicken.
Top with the remaining blue cheese.

Bake for an additional 25 minutes, until the bread is puffy and a bit crispy.

Remove from oven and top with additional fresh rosemary.

Once cool enough to handle, pull apart to devour.

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