“Make it Mini” Buffalo Chicken Stuffed Brioche Buns

This mini buffalo chicken stuffed brioche bun is an easy football app!

The Deets

These personal mini buffalo chicken brioche buns are the perfect fall football appetizer. They’re less of a mess than your traditional buffalo wings and buffalo dip and you can cook it AND eat directly out of the mini cocotte by Le Creuset. I’m a huge buff chick fan and I always use Franks Hot Sauce — a true classic you can’t wrong with!! To make this recipe you’ll need brioche rolls, chicken breast, hot sauce, butter, red curry paste, mozzarella, blue cheese, celery, and green onions!

Make it Mini:
Welcome to the next installment of “Make it Mini” featuring buffalo chicken stuffed brioche. These little buns bake right in the mini cocotte and are stuffed with buffalo chicken, celery, and lots of mozzarella and blue cheese. The “Make it Mini” is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.

“Make it Mini” Buffalo Chicken Stuffed Brioche Buns

Print Recipe
Servings 6 people

Ingredients

  • 6 brioche dinner rolls
  • 2 chicken breasts
  • 1 cup hot sauce Franks Red Hot is the best for cooking the chicken
  • ¾ cup hot sauce for the rest
  • 2 tbsp butter
  • 1 tbsp red curry paste this adds an additional rich layer of flavor
  • ½ cup mozzarella cheese
  • cup blue cheese crumbles
  • 3 celery stalks diced
  • Green onions or chives
  • Sea salt / pepper

Instructions

  • Step 1: Preheat the oven to 375. Add chicken breast to a baking dish and thoroughly coat in the hot sauce. Cook for about 30 min, depending on how thick your breasts are. Flip halfway through. When cooked and cooled, pull chicken and add to a large bowl.
  • Step 2: Add a brioche bun to each cocotte and using a serrated blade, hollow the centers out of the rolls. Break the middles into smaller pieces and add to a baking sheet (they are great for breadcrumbs).
  • Step 3: Heat ¾ cup hot sauce in a pot, with red curry paste and butter. Season with salt and pepper and stir until smooth and combined. Add to the bowl of pulled chicken along with blue cheese, mozzarella and diced celery. Stir until combined.
  • Step 4: Stuff inside brioche buns until overflowing and top with more cheese and green onions. Bake for about 15 min or until tops start to brown. Broil for about 3-4 min until nice and golden brown. Add in the baking sheet of the brioche middles for those last 3-4 min on broil.
  • Step 5: Top with more green onions and breadcrumbs. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.