House Buffalo Recipe

Prep chicken

Pat the chicken breasts dry and slice each into 1/2-inch strips or bite-sized pieces for tossing. Season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Drizzle with 1 tbs olive oil and toss to coat.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin film of oil if necessary, then add the chicken pieces in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and keep warm.

Make buffalo sauce

In the same skillet over low heat, melt 3 tbs butter. Add 1 cup hot sauce and 1 tsp apple cider vinegar. Whisk until smooth and warm, tasting and adjusting balance (add up to 1 tbs more butter if you want a silkier sauce).

Toss chicken in sauce

Return cooked chicken to the skillet with the sauce and toss quickly to coat thoroughly. Remove from heat immediately to prevent the sauce from separating. Transfer coated chicken to a serving dish.

Peel and mince 6 cloves garlic. In a small saucepan over low heat, melt 2 tbs butter. Add minced garlic and 1/4 tsp salt and gently cook 1–2 minutes until fragrant but not browned. Stir in chopped parsley if using. Spoon the warm garlic butter over the sauced buffalo chicken or drizzle on top for a pronounced garlic note.

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk. Stir in 1/2 cup crumbled bleu cheese, 1 tsp lemon juice, 1/2 tsp Worcestershire, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until combined but still slightly chunky; adjust thickness with additional buttermilk if desired. Chill for at least 15 minutes to let flavors meld.

If desired, thin 1/2 cup store-bought ranch with 2 tbs milk to reach a pourable consistency. Taste and adjust seasoning. Serve alongside the buffalo chicken as an alternative dipping sauce.

Arrange the sauced chicken on a platter. Drizzle garlic butter over the top if using, then sprinkle with chopped chives. Serve with celery and carrot sticks and bowls of bleu cheese dressing and ranch for dipping.