Buffalo Chicken Recipe
seasoned grilled chicken, tossed in creamy buffalo sauce. Topped with lettuce, tomato, Grande mozzarella
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Ingredients
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Marinated Chicken
Creamy Buffalo Sauce
Assembly & Toppings
Method
Marinated Chicken
Prep and Marinate
Pat the chicken dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4" thickness. In a bowl, combine 1 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp kosher salt, and 1/2 tsp black pepper. Rub the mixture evenly over the chicken. Let rest at room temperature for 10–15 minutes or refrigerate for up to 2 hours.
Grill
Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush grates or pan with a little oil. Grill chicken 4–6 minutes per side (time will vary by thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice the chicken into 1/2" strips or bite-sized pieces.
Creamy Buffalo Sauce
Make Sauce
In a small saucepan over low heat, melt 2 tbs butter. Whisk in 1/2 cup hot sauce until smooth. Remove from heat and whisk in 1/4 cup mayonnaise, 2 tbs sour cream, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp mustard, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust heat or tang with more hot sauce or vinegar as desired. Keep warm.
Toss Chicken
Place the sliced grilled chicken in a large bowl. Pour the warm creamy buffalo sauce over the chicken and toss until evenly coated. If serving immediately, proceed to assemble. If making ahead, reserve a little sauce to re-wet the chicken when reheating so it stays saucy.
Assembly & Toppings
Prepare Toppings
While the chicken rests and is tossed in sauce, shred 2 cups romaine and thinly slice 1 tomato. Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper and drizzle with 1 tsp olive oil.
Assemble Sandwiches or Bowls
Option A — Sandwiches/Wraps: Warm 4 rolls or tortillas. Divide the buffalo chicken among them, top with 1 cup grated Grande mozzarella (it will melt slightly from the warm chicken), shredded romaine, tomato slices, and optional ranch or blue cheese dressing. Option B — Salad/Bowl: Arrange shredded romaine in 4 bowls, top with buffalo chicken, sprinkle with grated Grande mozzarella, add tomato slices, and drizzle dressing on the side or over the top.
Finish and Serve
If you want melted cheese, place assembled sandwiches briefly under a broiler (1–2 minutes) until cheese softens—watch carefully. Serve immediately while hot with extra dressing and napkins.