Buffalo Recipe

Prep chicken

Pat the chicken dry with paper towels. If breasts are thick, butterfly or pound to even thickness (about 1/2" thick). Season both sides with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika.

Cook chicken

Heat 1 tbs vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and an even golden crust forms. Transfer chicken to a plate and tent with foil to rest for 5 minutes, then slice thinly or pull into strips.

While chicken rests, make the sauce. In a small saucepan over low heat melt 3 tbs butter. Stir in 3/4 cup hot sauce, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1 tsp honey. Whisk until smooth and warmed through, about 1–2 minutes. Taste and add 1/4 tsp cayenne for extra heat and 1/4 tsp salt if needed. Keep sauce warm but do not boil.

Toss chicken in sauce: place sliced or pulled chicken in a bowl, pour most of the buffalo sauce over it (reserve 1–2 tbs for drizzling) and toss gently until evenly coated.

Prepare greens and pickles: thinly slice dill pickles and shred lettuce. Pat pickles dry if very wet so they don't sog the sandwich.

If you want warm pickles, briefly sauté slices in the same skillet used for the chicken for 30–45 seconds per side to warm and caramelize slightly. Otherwise use chilled slices directly.

Make quick ranch: in a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tbs buttermilk, 1 tbs chopped chives, 1 tbs parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried dill, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Adjust thickness with an extra teaspoon of buttermilk if too thick. Refrigerate until ready to use.

Toast buns: butter the cut sides of 2 buns and toast in a skillet over medium heat until golden, 1–2 minutes per side.

Assemble: spread a tablespoon of ranch on the bottom bun. Pile on a generous portion of buffalo-coated chicken (about half the chicken per sandwich). Top with shredded lettuce and sliced pickles. Drizzle reserved buffalo sauce and another tablespoon of ranch over the top if desired. Close with the top bun.

Serve: serve immediately with extra ranch and buffalo sauce on the side for dipping.