Buffalo Chicken Recipe
Chicken, bleu cheese, lettuce, and tomato with choice of wing sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Buffalo Chicken
Salad/Assembly
Optional - For serving
Method
Buffalo Chicken
Prepare the chicken
Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4-inch thickness so they cook evenly.
Season
Season both sides of the chicken with kosher salt, black pepper, garlic powder, and smoked paprika.
Sear
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes per side until a deep golden crust forms and an instant-read thermometer inserted into the thickest part reads 160°F (71°C). If chicken browns too fast, reduce heat to medium.
Simmer in sauce
Lower heat to medium-low and add 2 tablespoons unsalted butter to the pan. Pour in 1 cup Frank's-style hot sauce (or your chosen wing sauce) and stir so butter melts into the sauce. Spoon the sauce over the chicken and simmer 1–2 minutes to heat through and coat the chicken, bringing internal temperature to 165°F (74°C). Turn chicken in sauce to glaze both sides.
Rest and slice
Transfer chicken to a cutting board and let rest 5 minutes. Slice the chicken into 1/4-inch strips or bite-sized pieces, spooning any remaining sauce from the pan over the slices.
Salad/Assembly
Prepare greens and vegetables
Place shredded lettuce in a large bowl or on two plates. Arrange sliced or diced tomato across the top. Scatter thinly sliced green onions over the lettuce.
Dress the salad
If using, drizzle 4 tablespoons ranch or bleu cheese dressing evenly over the greens (or serve on the side). Sprinkle 1 teaspoon lemon juice lightly over the salad for brightness, if desired.
Add chicken and bleu cheese
Top the dressed greens with the sliced buffalo chicken. Sprinkle 1 ounce crumbled bleu cheese evenly over the chicken and lettuce.
Finish and serve
If serving as a sandwich, place warmed toasted buns on plates and pile buffalo chicken, lettuce, tomato, and bleu cheese into each roll. Serve immediately with extra wing sauce on the side and celery sticks if desired.