Buffalo Chicken Recipe

Poach and shred chicken

Place chicken breasts in a medium saucepan and cover with water by about 1 inch. Add 1/4 tsp salt and bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 10-12 minutes, or until internal temperature reaches 165°F (74°C). Remove breasts and let rest 5 minutes, then shred with two forks.

Make buffalo sauce

In a small saucepan over low heat, melt the butter. Whisk in the hot sauce and heavy cream until smooth and slightly thickened, about 1-2 minutes. Remove from heat.

Combine shredded chicken and sauce: Transfer the shredded chicken to a bowl, pour 3/4 of the buffalo sauce over the chicken (reserve about 2-3 tbs for glazing), and toss until evenly coated. Taste and adjust salt/pepper as needed.

Prepare coating

In a shallow bowl, whisk together flour, cornstarch, paprika, onion powder, the remaining 1/4 tsp salt, and black pepper. Beat the eggs in a separate bowl.

Coat chicken

If you prefer bite-sized crispy pieces, cut poached/shredded chicken into small clumps (or use pieces instead of shredded). Dip each piece briefly into the beaten eggs, then dredge in the flour mixture, pressing lightly to adhere. Work in batches to avoid crowding.

Pan-fry until crisp

Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add coated chicken pieces in a single layer and cook 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain. If you used fully shredded chicken, form small patties or clusters before coating to get crisp edges.

Toss with remaining sauce: Place the crispy chicken pieces back into the bowl, drizzle the reserved buffalo sauce over them, and toss lightly so they remain crisp but are evenly sauced.

Preheat broiler: Set oven rack 6–8 inches from the broiler element and preheat the broiler on high. Alternatively, set oven to 450°F (230°C) if you prefer to bake briefly.

Arrange sauced crispy chicken in an oven-safe dish or on a sheet pan in a single layer. Sprinkle shredded mozzarella evenly over the chicken.

Broil/bake: Place under the broiler for 1-2 minutes, watching closely, until cheese melts and just begins to bubble. If baking at 450°F, bake 4-6 minutes until cheese is melted and edges are golden.

Prepare ranch drizzle: If the ranch is thick, whisk the prepared ranch dressing with 1 tablespoon of milk until pourable but still creamy. Transfer to a small squeeze bottle or spoon for drizzling.

Finish: Remove the dish from the oven. Sprinkle sliced green onion (white and green parts) over the melted cheese. Drizzle the ranch evenly over the top. Finish with an optional sprinkle of chopped parsley for color.

Serve immediately while hot and crispy. Offer extra buffalo sauce and ranch at the table. Great served over rice, on a sandwich roll, or with celery sticks.