Crunchy Buffalo Chicken Pull Apart Bread

Here’s my go-to buffalo chicken pull apart bread recipe, combining crusty bread, tender chicken, melty cheese, and that classic buffalo sauce kick we all know and love.

This pull apart bread is always a hit at game day parties and potlucks. I usually make an extra loaf because it disappears so fast – people can’t help but come back for seconds. And honestly, cold leftovers the next day? Still pretty amazing!

What Kind of Chicken Should I Use?

For this pull-apart bread, you’ve got several good options when it comes to the chicken. You can use leftover roasted chicken, grab a rotisserie chicken from the store (this is my go-to for convenience!), or cook up some chicken breasts or thighs specifically for this recipe. If you’re cooking the chicken yourself, boneless skinless chicken breasts work great – just poach them in water or broth until cooked through, then shred with two forks. The key is making sure whatever chicken you use is well-shredded so it can be evenly distributed throughout the bread. Just avoid using ground chicken, as it won’t give you that classic pulled buffalo chicken texture we’re looking for.

Options for Substitutions

This pull-apart bread is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Ciabatta bread: If you can’t find ciabatta, a crusty sourdough or French bread loaf will work just fine. Just make sure to choose a sturdy bread that can hold up to all the toppings.
• Cream cheese: You can swap the cream cheese with mascarpone or even Greek yogurt cream cheese for a lighter option. Just make sure it’s at room temperature for easy mixing.
• Buffalo sauce: Any hot sauce mixed with melted butter (2 parts hot sauce to 1 part butter) can work as buffalo sauce. Frank’s RedHot is traditional, but Sriracha or Tapatio can work too.
• Blue cheese: Not everyone loves blue cheese – feel free to replace it with extra cheddar, monterey jack, or even goat cheese if you prefer.
• Greek yogurt: Sour cream and Greek yogurt are interchangeable here – use whichever you have on hand.
• Fresh herbs: If you don’t have fresh parsley or chives, use dried ones – just remember to use 1/3 of the amount called for fresh herbs.
• Pickled jalapeños: You can use fresh jalapeños or even mild green chiles if you prefer. For the brine, pickle juice or white vinegar works too.

Watch Out for These Mistakes While Baking

The biggest challenge when making buffalo chicken pull-apart bread is cutting the bread incorrectly – make sure to cut deep crosshatch patterns without slicing all the way through the bottom, keeping the loaf intact for easy pulling. Getting the filling consistency right is crucial – if it’s too thick, it won’t seep into the bread cuts properly, so make sure your cream cheese is properly softened at room temperature and well-mixed with other ingredients. A common mistake is overloading the bread with filling right away – instead, work in layers, starting with the olive oil and garlic mixture, then gradually adding the buffalo chicken filling, ensuring it gets into all the crevices. For the best texture and flavor, let the filled bread rest for 5-10 minutes before baking, allowing the flavors to meld, and don’t forget to cover the bread with foil for the first 15 minutes of baking to prevent the top from burning while the inside warms through.

What to Serve With Buffalo Chicken Pull Apart Bread?

Since this pull-apart bread is already packed with bold buffalo flavors, you’ll want to keep your sides simple and cooling. A crisp celery and carrot stick platter is perfect for adding some fresh crunch and helping to cool down the heat from the buffalo sauce. For a more substantial spread, add a fresh green salad with cucumber and ranch dressing, or some crispy potato wedges on the side. If you’re serving this at a party, consider putting out extra buffalo sauce, ranch dressing, and blue cheese dip so everyone can customize their portions to their preferred level of heat and creaminess.

Storage Instructions

Keep Fresh: If you happen to have leftovers of this buffalo chicken bread (which rarely happens at my house!), wrap it tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for up to 3 days, though the bread might soften a bit over time.

Make Ahead: You can prep the buffalo chicken mixture up to 24 hours in advance and keep it in the fridge. When you’re ready to serve, just assemble and bake the bread fresh – this way, you’ll get that perfect crispy exterior and warm, gooey center that everyone loves.

Reheat: To bring back some of that fresh-from-the-oven magic, wrap the bread in foil and warm it in a 350°F oven for about 10-15 minutes. The foil helps prevent the bread from drying out while reheating. You can also zap individual portions in the microwave for 20-30 seconds, though the bread won’t be as crispy.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 150-160 g
• Fat: 160-180 g
• Carbohydrates: 150-160 g

Ingredients

For the bread:

• 2 tbsp olive oil (I like Pompeian extra virgin olive oil)
• 1 tbsp fresh chives (thinly sliced)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (finely chopped)
• 1 loaf ciabatta bread

For the filling:

• 1/2 cup buffalo sauce (Frank’s RedHot is a classic choice)
• 1 1/2 cups cooked chicken (shredded or diced)
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 6 oz cream cheese (softened at room temperature)

For the ranch dressing:

• 2 tbsp apple cider vinegar
• 1/4 cup chopped pickled jalapenos (for a spicy kick)
• 1 cup sour cream
• 2 tsp dried dill
• 1 tsp garlic powder
• 2 tbsp fresh chives (finely chopped for best flavor)
• 2 tbsp pickled jalapeno brine
• 1 tsp onion powder
• 1 tbsp dried parsley
• 1 tsp salt

Step 1: Prepare the Bread

Preheat your oven to 375 degrees F.

Carefully slice the bread horizontally and vertically to create 1-inch cubes, making sure not to cut all the way through the loaf.

Transfer the bread to a baking sheet, which will make it easier to work with and bake later.

Step 2: Infuse with Olive Oil Mixture

In a small bowl, mix together the olive oil, minced garlic, chopped parsley, and chives.

Rub this flavorful mixture onto the inside of the bread, ensuring the oil seeps into all the crevices of the sliced bread.

Step 3: Prepare and Stuff the Filling

In a medium mixing bowl, beat together cream cheese, ranch dressing, and buffalo sauce until well combined.

Stir in shredded chicken, half of the cheddar cheese, blue cheese, and a generous pinch of black pepper.

Carefully stuff this mixture into the bread, filling the cuts thoroughly.

Pulling the pieces of bread back slightly may help with getting the filling into all the spaces.

Drizzle a few extra spoonfuls of buffalo sauce over the top and finish by adding the remaining cheddar cheese.

Step 4: Bake and Serve

Place the stuffed bread in the preheated oven and bake for 20-25 minutes until the cheese is melted and the filling is heated through.

Once baked, remove from the oven and top with fresh parsley.

If desired, drizzle additional buffalo sauce and ranch dressing over the top.

Serve immediately for the best taste and texture.

Step 5: Make the Ranch Dressing

For homemade ranch dressing, combine all necessary ingredients in a glass jar.

Either shake the jar or stir the contents until the mixture is creamy and well blended.

This can be served alongside or drizzled over the baked bread for added flavor.