Two of things that keep a food blogger on their toes are to keep up with the newest trends in food and cooking food that our family will actually eat. This recipe covers both. As part of my day to day activities, I look at the big food blog sites and look for interesting things to cook. Over the past week I have seen multiple instances of pretzel rolls. This makes perfect sense, all the fast food restaurants have some sort of offering on a pretzel roll. If they can sell them to the mass market, why can’t we make a good-tasting pretzel roll out of wholesome ingredients – ingredients that we trust and know where they have come from.
So, after breakfast this morning I pulled out my stand mixer and chose one of the recipes from one of the sites and started to make it. It didn’t really matter which one I chose, they all reminded me of an Alton Brown recipe I had seen on Good Eats several years ago. I looked his recipe up, and they were not exact, but it was close enough to know that it was likely the starting point in the telephone game of this recipe.
The process was not quick, but in the end I ended up with six killer pretzel rolls and two soft pretzels. Now I just needed something to put on the rolls. I had a couple left over roasted chicken breasts from a meal that was prepared earlier in the week. I couldn’t have just a slab of chicken on this bun. Oh no, I needed something with a bold flavor that could hang. My buffalo chicken cutlets would be perfect, but I was not getting into that whole process. It was then that I decided that I could meld the leftover chicken that I had with the buffalo sauce and see how a pulled chicken sandwich would work with that sauce. As I suspected, it turned out really well. Best part is that these are super easy to make. And, for the first time I am sharing my family’s top secret buffalo wing sauce with an added kick.
I will be adding the pretzel roll recipe soon. I just need to take a nap from the carb coma I have from all of the pretzel rolls I can’t stop eating. If you want to spice up chicken wings, just omit the pulled chicken from the recipe below and dip cooked plain chicken wings in the sauce.
- 1lb leftover chicken breast
- 3tbsp butter
- 3tbsp hot pepper sauce - I use Frank's Red Hot, but use your favorite.
- 1/2tsp dill weed
- 1/8tsp celery seed
- 1/4tsp garlic powder
- 1/4tsp salt
- 1/8tsp fresh ground black pepper
- 1-2tbsp sriracha sauce
- Melt butter and a stainless steel bowl - I break the rules and set the bowl right on my glasstop stove (don't burn yourself)
- Add hot sauce, spices and sriracha and mix well
- Heat leftover chicken and pull the chicken apart with two forks
- Add shredded chicken to sauce and coat thoroughly
- If needed, additional sauce/spice/butter if needed.
- Top the chicken with bleu cheese or ranch dressing for the full buffalo wing experience.