Buffalo Chicken Cheddar Biscuit Wraps
This is an awesome recipe that is perfect for Game Day or any day you want a delicious and easy meal. It is inspired by a sandwich I saw on the Travel Channel, and it is so good! I added some pickles and diced tomatoes into some of the rolls I made to try it out, and it is awesome, but it is not required. Hope that you enjoy!
This is an awesome recipe that is perfect for Game Day or any day you want a delicious and easy meal. It is inspired by a sandwich I saw on the Travel Channel, and it is so good! I added some pickles and diced tomatoes into some of the rolls I made to try it out, and it is awesome, but it is not required. Hope that you enjoy!
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 quart vegetable oil for frying
- 1/4 teaspoon salt
- 1 pound boneless chicken strips or breasts
- 1 cup all purpose flour
- 1 large zip lock bag
- 4 cup sharp cheddar cheese finely shredded
- 2 red jalapeno diced
- 2 green jalapeno pepper diced
- 1/4 cup frank's red hot sauce or other brand
- 1/2 cup green onion finely chopped
- 1 package pillsbury biscuits large, homestyle
- 1/4 cup flour for dusting
- 1 cup shredded cheese for garnish
- 1 dill pickle chips optional
- 2 tomato diced, optional
- 1 recipe ranch or blue cheese dressing or jarred for dipping
- Carbohydrate 80.3653539004701 g
- Cholesterol 242.898725 mg
- Fat 162.459926839693 g
- Fiber 4.44729763763497 g
- Protein 70.2553128391422 g
- Saturated Fat 43.9696520545475 g
- Serving Size 1 1 Serving (659g)
- Sodium 3344.46328431137 mg
- Sugar 75.9180562628352 g
- Trans Fat 19.8751259503151 g
- Calories 2041 calories
Step-by-step
- If you are using breasts, trim and cut into strips. Then cut the strips into 3 bite size pieces. Repeat until all strips are cut.
- In a large zip lock bag, add 1 cup of flour, black pepper, salt, and cayenne pepper. With a fork, mix, then add the chicken pieces to the zip lock back bag, seal, and shake well to cover all pieces. Set aside
- In a large skillet, heat 1 quart of oil over medium heat.
- Once the oil is hot, add the chicken pieces either in 2 batches or if your skillet is large enough, add them all. Cook for about 10 - 12 minutes then turn the pieces, and cook for another 5 - 7 minutes.
- Once the chicken is golden brown, remove to a bowl or plate lined with paper towel for draining. Remember to turn the oil off once all the pieces are removed. Let drain for 10 minutes.
- While the chicken is draining, open the biscuits, and roll them out to about 5 inch rounds, about 1/8 inch thickness. make sure your working on a floured surface. Set the rolled out biscuit pieces on wax paper, and set aside
- In a large bowl, add 1/4 cup franks hot sauce & the chopped green onion. Add the chicken and toss to coat all pieces well.
- Take 1 rolled out biscuit, add a thin layer of cheddar cheese, and in the middle, (pickles if you want) then add 3 - 4 pieces of the chicken, (tomatoes if you want) , then top with more cheddar cheese.
- Fold over then tuck in the sides, and roll the biscuit over forming a roll. Press to lightly seal and then place onto a cooking sheet, seal down.
- Top the rolls with some of the diced jalapeno and a sprinkle of cheddar cheese.
- Pre Heat your oven to 350°F
- Bake the rolls at 350°F for about 13 - 15 minutes until they are golden brown. Remove from oven and let cool for 5 minutes
- Serve with Ranch or Blue Cheese dressing and some Celery & Carrot sticks and extra Franks Hot Sauce if you like. (you can use any hot sauce you like, I like Franks for this buffalo chicken)
- Enjoy!
Managing the Fryer and Oil Temperature
The ingredient list notes vegetable oil for frying, but omitting a thermometer leads to uneven results. Maintain the oil medium heat at roughly 350°F before dropping the floured chicken. Frying boneless strips takes about 10 to 12 minutes for the initial side, followed by another 5 to 7 minutes after turning. Overcrowding the skillet drops the oil temperature rapidly, which causes the breading to absorb excess grease instead of crisping. Cook the poultry in two distinct batches if your skillet diameter is under 12 inches.
Rolling and Sealing the Dough
Working with refrigerated homestyle biscuits requires a lightly floured surface to prevent sticking, but avoid working in excess flour that dries out the dough. Roll each piece into a 5-inch round measuring precisely 1/8-inch in thickness. When wrapping the filling, fold the sides inward like a package and place the seam side down on the baking sheet to prevent structural blowouts during baking. Bake these assembled parcels at 350°F for 13 to 15 minutes until the exterior achieves a deep golden brown color.
Accompaniments and Dipping Elements
Cooling the baked rolls for 5 minutes allows the internal sharp cheddar and tossed hot sauce mixture to stabilize before biting. Standard pairings like crisp celery and carrot sticks offer a necessary structural crunch that contrasts with the rich, soft pastry. Plate the warm wraps alongside individual ramekins of ranch or blue cheese dressing to balance the acidity and heat of the vinegar-based hot sauce.
