The fourth of July in Southern California…it doesn’t get any better than that. It’s that long-desired day in which we get to overindulge on random foods, drink booze, ride beach cruisers, and watch fireworks on the beach! Definitely one of my favorite holidays.

We decided to have a potluck at work on the day before the big holiday. My lil’ team was assigned bread and drinks. Well, I knew I couldn’t bring a large pitcher of peach sangria to work, so I decided to go with the bread option. Ahhh, bread. Why must you be so delicious?

After much debating, I finally landed on a recipe that combined my love for buffalo wings and bread. Is your mouth watering yet?

You don’t want to make a complicated dish when you’re attending a potluck, and this recipe is the perfect solution! If you have leftover chicken in your fridge, it will only take 20 minutes to make. Happy birthday, USA!

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Buffalo Chicken French Bread


  • 1 loaf of french bread, cut in half
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2/3 cup buffalo wing sauce + extra for drizzling
  • 1 tablespoon unsalted butter
  • 3 tablespoons ranch dressing
  • 12 ounces fontina cheese, freshly grated
  • 6 ounces crumbled gorgonzola cheese
  • 4 green onions, thinly sliced
  • 1 bunch of cilantro, chopped


  1. Place an oven rack in the middle of the over and heat your broiler to the high setting. Place the french bread, cut-side up, on a baking sheet and set in the oven for 2 minutes, then rotate and broil 2 minutes more, just until slightly golden. Remove and let cool.
  2. Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10-12 minutes. Once cooked through, add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.
  3. Brush 1 1/2 tablespoons (or more if desired) of ranch dressing onto each cut side of french bread. Top with 2-3 tablespoons each of buffalo wing sauce, then cover equally with a light sprinkling of fontina. Add the chicken, spooning out all of the sauce in the skillet.
  4. Cover with remaining fontina and gorgonzola. Broil on high (on the same center rack) for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. You must watch closely because all broilers differ! It may take your oven 3-4 minutes or closer to 8. Just cook until the cheese is melted and slightly golden and the bread is somewhat crunchy.
  5. Remove and top with another drizzle of buffalo wing sauce and then cover in green onions and cilantro. Cut into pieces and serve!

Recipe adapted from How Sweet It Is