Save to Pinterest A savory protein-packed loaf blending spicy buffalo chicken with a moist tender muffin crumb. Ideal for quick lunches snacks or game day treats this flavorful loaf brings together classic buffalo taste with hearty ingredients.
When I first experimented with this loaf I was looking for a way to enjoy buffalo chicken without the usual fuss of wings or sandwiches. This recipe delivers that craveable kick in a portable easy-to-slice format and has quickly become a staple in my weekly lunch rotation.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken: 1 1/2 cups cooked chicken breast shredded (about 225 g)
- Celery: 1/2 cup finely diced
- Scallions: 1/4 cup thinly sliced
- Cheddar cheese: 1 cup shredded
- Greek yogurt: 1/2 cup plain unsweetened
- Milk: 1/3 cup
- Eggs: 2 large
- Buffalo sauce: 1/4 cup Franks RedHot or other buffalo sauce
- Butter: 1/4 cup melted unsalted
- All-purpose flour: 1 1/2 cups
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl whisk together flour baking powder baking soda garlic powder onion powder salt and black pepper.
- Whisk wet ingredients:
- In another bowl whisk eggs Greek yogurt milk buffalo sauce and melted butter until smooth.
- Combine mixtures:
- Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
- Add mix-ins:
- Fold in shredded chicken celery scallions and cheddar cheese until evenly distributed.
- Bake:
- Pour batter into prepared loaf pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Save to Pinterest This recipe was a hit with my family especially on game days when everyone wanted something warm and savory to snack on that could be sliced and shared.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Serving Suggestions
Pair slices with ranch or blue cheese dressing and fresh veggie sticks for a complete high-protein snack or light meal.
Ingredient Swaps
Swap out cheddar for blue cheese for extra tang or add 1/4 tsp cayenne pepper to the dry mix for more heat.
Allergen Information
This loaf contains eggs milk and wheat. Buffalo sauce and cheese may contain additional allergens—always check product labels if you have sensitivities.
Save to Pinterest 
Enjoy warm or at room temperature these slices are perfect for meal prep or sharing with friends.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken adds extra flavor and is convenient. Shred it before folding it into the batter.
- → Is it possible to make this loaf gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend for similar results.
- → Can I replace cheddar cheese with blue cheese?
Certainly. Blue cheese offers a classic, tangy contrast to the Buffalo chicken flavors.
- → How do I store leftovers?
Store cooled loaf slices in an airtight container in the refrigerator for up to 3 days.
- → What sauce pairs best when serving?
Ranch or blue cheese dressing complements the spicy flavors and adds creaminess.
- → Can I freeze the Buffalo chicken loaf?
Yes, wrap tightly and freeze for up to one month. Thaw and reheat before serving.
