Buffalo Chicken Recipe

1. Prep the chicken

Pat chicken dry with paper towels. Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. Make the buffalo marinade

In a small saucepan or microwave-safe bowl, combine hot sauce, butter, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, paprika, remaining salt and pepper, and sugar or honey if using. Warm gently over low heat until the butter melts and the sauce is smooth, whisking to combine (about 2–3 minutes). Remove from heat and set aside.

3. Cook the chicken (oven method)

Preheat oven to 375°F (190°C). Place the seasoned chicken in a shallow baking dish or on a rimmed sheet pan. Spoon about one-third of the buffalo sauce over the chicken, turning to coat. Reserve remaining sauce for tossing. Bake uncovered for 18–25 minutes, or until internal temperature registers 165°F (74°C) with an instant-read thermometer.

4. Cook the chicken (slow-cooker method)

Alternatively, place seasoned chicken in a slow cooker and pour one-third of the buffalo sauce over top. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until chicken is tender and reaches 165°F (74°C).

5. Shred and toss

When cooked, transfer chicken to a cutting board or bowl. Use two forks to shred into bite-sized pieces. Pour the reserved warm buffalo sauce over the shredded chicken and toss thoroughly to coat. Taste and adjust seasoning — add a pinch of salt if needed or a little extra hot sauce if you want more heat.

6. Optional pan-finish (for slightly caramelized edges)

Heat a large skillet over medium-high heat with 1 teaspoon oil or a small pat of butter. Add the shredded, sauced chicken in an even layer and sear without stirring for 1 minute, then toss and cook another 1–2 minutes until edges develop slight char. Remove from heat.

7. Toast buns or warm tortillas: brush buns or tortillas lightly with butter or oil and toast in a skillet or under broiler until golden (about 1–2 minutes per side).

8. Plate and garnish: arrange shredded buffalo chicken on buns, sliders, tacos or plates. Serve crumbled blue cheese on the side so diners can add as much as they like. Offer ranch or blue cheese dressing, celery sticks, and sliced green onions alongside.

9. Storage: refrigerate leftover chicken in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or additional hot sauce to loosen, or microwave covered until warmed through.