Buffalo Chicken Pizzette


Tray of Buffalo Chicken Pizzette

It’s almost here: Super Bowl weekend! What’s not to love about a weekend filled with great commercials, spectacular halftime entertainment, football and snack-y food?! Alright, I’ll be honest. It’s really all about the food 😉 For some reason, I don’t feel guilty about a Super Bowl buffet that doesn’t include a veggie tray. It’s a day to throw out all the rules and enjoy some junk food.

You would’ve loved to see Mary and I discussing our ideas for this post. We were giddy just thinking about all the food we could make! Our shared, secret food craving is spicy, crispy chicken sandwiches, so when I mentioned Buffalo Chicken Pizzette (plural for pizzetta, or mini pizza) we just about high-fived each other. “I’ll use a buttermilk biscuit for the crust!” I exclaimed. “Oh, and you could top it with blue cheese dressing and diced celery,” Mary added. It’s SO fun to have a friend to create fun food with!

Ready to pop into the oven!

Ready to pop into the oven!

All of our dreams came true this afternoon when I pulled these delicious creations from the oven and tried my first bite… S-u-c-c-e-s-s! (and then I quickly polished off two of these lil’ babies – yum!).

Spicy! Buttery! Crunchy!

Spicy! Buttery! Crunchy!

And so, without further ado, I give you this spicy, buttery and crunchy creation: Buffalo Chicken Pizzette!

Buffalo Chicken Pizzette
I prefer the Trader Joe's Buttermilk Biscuits for their buttery flavor, but any canned biscuit dough will work here.
Recipe type: Appetizer
Cuisine: American
Serves: 16 pieces
  • 1 can Buttermilk Biscuit dough
  • 2 boneless, skinless chicken breasts (cut in half crosswise to ¼" thick)
  • 1 cup flour
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 Tbsp. olive oil
  • ½ cup Frank's Red Hot Sauce
  • ⅓ cup melted butter
  • ½ cup blue cheese dressing
  • ¼ cup celery, diced
  1. Preheat the oven to 350°F.
  2. In a large zip-top bag, combine flour, salt, pepper, cayenne, and paprika.
  3. Place the chicken breasts into the bag of flour and shake to coat the chicken well.
  4. Heat the olive oil in a large, non-stick skillet.
  5. Place the floured chicken into the skillet and let cook over medium-high heat, without turning, for about 8 minutes on each side until golden brown and cooked through.
  6. Meanwhile, stir together the hot sauce and melted butter.
  7. Dice the chicken into ¼ inch pieces then toss them in the hot sauce mixture.
  8. Cut each biscuit in half crosswise. Press each piece into a circular shape with a slightly raised edge on a Silpat- or parchment-lined baking sheet.
  9. Top each biscuit with about 1 Tbsp. hot sauce mixture and 2 Tbsp. diced chicken mixture.
  10. Bake for 16-18 minutes.
  11. Top with a dollop of blue cheese dressing and diced celery.
  12. EnJOY!


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  1. […] ← And the Winner of our January Giveaway is… Buffalo Chicken Pizzette → […]

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