I am pretty much a sucker for anything on a menu that says Buffalo Chicken...sandwiches, wraps, pizzas, even mac 'n cheese! When I saw this recipe from Paula Deen and how easy it was....I had to try! For another yummy buffalo chicken recipe, I really loved Rachael Ray's Wingless Buffalo Chicken Pizza.
8 leftover crispy chicken fingers
1/2 stick butter
1/2 cup Paula Deen Hot Sauce (I used Frank's)
¼ cup blue cheese crumbles
¼ cup mayonnaise
3 tablespoons milk
1 loaf french bread cut into 4 equal pieces and partially split
8 slices tomato (we omitted these)
4 romaine lettuce leaves
Preheat oven to 375º F.
Place leftover chicken fingers on a sheet pan and place in oven for 8-10 minutes or until heated through and re-crisped. Transfer to a large bowl.
In a small saucepan, melt butter with hot sauce. Cook 2-3 minutes stirring.
Pour the butter hot sauce mixture over the chicken and toss to coat.
In a small bowl, combine the blue cheese, mayonnaise, and milk. Whisk until smooth.
Place 2 slices of tomato and a lettuce leaf lettuce into the french bread. Next, place 2 chicken fingers inside, and top with a generous drizzle of the creamy blue cheese.
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