The Horseshoe Buffalo Chicken Recipe
Two slices of texas toast are the base of this Springfield OG. House cut fries cooked in beef tallow will be stacked high atop a Buffalo Chicken Breast. Then to really shut you up will cover this unholy creation in a rich creamy beer infused cheese sauce. And then tuck you into bed.
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Ingredients
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Base
Buffalo Chicken
House Cut Fries
Beer Infused Cheese Sauce
Method
Preparing the Buffalo Chicken
- 1
Season and Cook Chicken
Preheat your oven to 375°F (190°C). Season the chicken breast with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Once hot, add the chicken and sear for 5 minutes on each side until golden brown. Transfer to the oven and bake for 15-20 minutes until cooked through. Remove from the oven and toss the cooked chicken with Buffalo sauce until fully coated.
Making the House Cut Fries
- 2
Making the Beer Infused Cheese Sauce
- 3
Prepare the Cheese Sauce
In a saucepan over medium heat, combine the beer and cream cheese. Stir until the cream cheese is melted and smooth. Gradually add the cheddar cheese, stirring continuously until melted and creamy. Add garlic powder, onion powder, and salt, mixing well until fully incorporated.
Assembling the Dish
- 4
Layer the Components
On a serving plate, lay down the two slices of Texas toast. Stack the Buffalo chicken breast on top of the toast, followed by a generous portion of house cut fries. Finally, pour the rich beer-infused cheese sauce over the top, ensuring it covers the fries and chicken. Serve immediately.
