Buff-aah-lo Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4-inch thickness for quick, even cooking.

Season both sides of the chicken with salt, pepper, garlic powder, and smoked paprika. Rub in 1 tablespoon olive oil to help the spices adhere.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the seasoned chicken. Sear without moving for 3–4 minutes until a golden-brown crust forms.

Flip the chicken and reduce heat to medium. Cook another 4–6 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

While chicken rests, make the sauce. In a small saucepan over low heat, melt 2 tbsp butter. Add 3 tbsp hot sauce, 1 tbsp honey, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce and the minced garlic.

Whisk constantly for 1–2 minutes until glossy and fully combined. Taste and add the optional extra teaspoon of hot sauce if you prefer a spicier finish. Remove from heat.

Slice the rested chicken into 1/3-inch slices or shred with two forks, depending on your serving preference.

Toss the warm sliced or shredded chicken in the warm buffalo sauce until evenly coated. Use 2–3 tablespoons of sauce per serving; reserve any extra for drizzling.

If serving on buns, toast buns lightly. Place a handful of leafy greens on the base, top with buffalo chicken, then sprinkle 1–2 tablespoons blue cheese crumbles, chopped celery and scallions over the top.

Drizzle with a little extra sauce and/or dressing if desired. Serve with lime wedges on the side to squeeze over for bright acidity.

Leftovers: store cooled chicken and reserved sauce in separate airtight containers in the refrigerator for up to 3 days.