Buffalo Chicken Dogs
Real buffalo chicken dogs need to be on your Fourth of July menu. They are easy, delicious and actually a healthy hot dog.
Servings: 6 Dogs
- 1 pound ground chicken
- 2 tablespoon parmesan cheese
- 1 tablespoon panko bread crumbs
- 1/2 cup butter melted
- 1 cup hot sauce use Franks
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 2 large carrots shredded
- 1 cup lettuce shredded
- 4 ounces blue cheese crumbled
- 2 green onions sliced
- 4-6 whole wheat hot dog buns toasted
Preheat the grill to medium-high heat.
Make the buffalo sauce. Combine the melted butter, 1/2 cup hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine.
Add the ground chicken, parmesan cheese and panko bread crumbs to a bowl. Pour in a 1/4 cup of the buffalo sauce. Mix everything together until just combined, do not over mix. Form the chicken into "dogs" the size of your buns. I was able to make 6 dogs about 5 inches long.
Grill for about 6 minutes and then rotate and grill another 6 to 10 or until the chicken dogs are cooked through.
While the dogs are cooking make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.
To assemble the dogs spread a little avocado crema on the toasted bun and sprinkle with blue cheese. Add the chicken dogs and top with equal amounts of shredded cheddar cheese. Place on a baking sheet and broil for 1 minute to 30 seconds. Top each dog with the avocado ranch, shredded, lettuce shredded carrots, blue cheese and the remaining buffalo sauce. Eat!
Calories: 437kcal | Carbohydrates: 21g | Protein: 24g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 1119mg | Potassium: 843mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4340IU | Vitamin C: 36.9mg | Calcium: 202mg | Iron: 2.7mg