Home » BUFFALO CHICKEN CANNOLI

BUFFALO CHICKEN CANNOLI

This will definitely be talking point at any dinner party. Cannoli – with chicken!
It might sound a bit absurd, but it tastes amazing. Try it and see!

Details

Servings

4 servings

Prep time
Cooking time

40 minutes

Calories

235 kcal

Ingredients

  • FOR THE BUFFALO CHICKEN
  • 3 tbsp bacon fat, lard, or ghee

  • 4 chicken leg quarters (about 1.4kg/3 pounds)

  • 1½ tsp fine sea salt

  • ½ tsp ground black pepper

  • ¼ cup diced onions

  • 1 tsp minced garlic

  • 1 cup chicken bone broth

  • ¼ cup wing sauce or other medium-hot hot sauce

  • FOR THE CANNOLI TUBES
  • 1 cup grated hard cheese, divided such as Parmesan, Asiago, or aged Gouda

  • FOR THE GARNISH
  • 4 tbsp wing sauce or other medium-hot hot sauce, divided

  • 4 tbsp crumbled blue cheese, divided

  • Celery sticks, for serving

Directions

  • Heat the fat in a deep sauté pan over medium-high heat to make the chicken. Season the leg quarters with salt and pepper, then place them in the hot fat for 8 minutes, or until golden brown on all sides.
  • Cook the onions and garlic for about 8 minutes, stirring occasionally, over medium heat, until the onions are golden brown.
  • Add the broth and hot sauce and cook, covered, for about 1 1/2 hours, or until the chicken is almost falling off the bone.
  • Make the cannoli tubes about 25 minutes before the chicken is done: Preheat the oven to 190°C/375°F. Have two 1-inch-diameter cylindrical objects on hand (such as spice jars). Place a sheet of parchment paper on a rimmed baking sheet and spray with coconut oil spray. 14 cup of the cheese should be placed in a circle about 4 inches in diameter. Repeat with the remaining 1/4 cup of cheese to form a second 4-inch circle, leaving at least 2 inches between them. 4 to 5 minutes, or until golden brown.
  • You must act quickly when removing the baking sheet from the oven. Transfer the rounds of cheese to the cylindrical objects and shape them around the moulds with a spatula or knife. Allow for a 10-minute cooling period before removing from the moulds. Repeat with the remaining cheese to make 4 tubes in total. (Note: Once you’ve mastered the technique, you can make up to four cheese tubes at once.) Fill with the chicken filling once it has cooled.
  • Remove the chicken leg quarters from the pan and set aside to cool until you can handle them. Remove the meat from the bones and chop it.
  • Fill the cooled cheese tubes with the chopped chicken to serve. Place 1 tbsp hot sauce and 1 tbsp blue cheese crumbles on top of each cannoli on a serving plate. Serve with celery sticks as a side dish.
  • These are best served fresh, but any leftover buffalo chicken and cannoli tubes can be refrigerated in separate airtight containers for up to 3 days.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories235
  • % Daily Value *
  • Total Fat 9.9g 16%
    • Saturated Fat 3.5g 18%
  • Sodium 192mg 8%
  • Total Carbohydrate 2.7g 1%
    • Sugars 10g
  • Protein 31.5g 63%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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