Buffalo Chicken Recipe

Season and grill chicken

Pat chicken breasts dry. Rub with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, 1/4 teaspoon kosher salt and a pinch of black pepper. Preheat a grill or grill pan over medium-high heat. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat, let rest 5 minutes, then slice thinly against the grain. Reserve.

Cook bacon

While chicken cooks, heat a large skillet over medium heat. Add bacon strips and cook, turning occasionally, until crisp (6–10 minutes). Transfer to a paper-towel-lined plate and drain. When cool, chop or crumble into bite-sized pieces. Reserve.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes until lightly golden and raw flour aroma is gone.

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking constantly, and cook 3–4 minutes until slightly thickened.

Reduce heat to low and whisk in 1/4 cup Cajun Chef® hot sauce until fully incorporated and sauce is a uniform pale orange. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust hot sauce or salt to preference. Keep warm.

Preheat oven to 450°F (230°C) if baking a pizza or finishing under broiler. If making as a composed platter, skip oven step.

On your pizza crust or baking sheet, spread an even layer of the warm white-buffalo sauce (reserve a couple tablespoons for drizzling if desired).

Scatter 1.5 cups shredded mozzarella evenly over the sauce. Sprinkle 3/4 cup crumbled gorgonzola across the top in small clusters so you get pockets of blue cheese flavor.

Top with sliced grilled chicken (all the sliced breast), chopped bacon, and sliced jalapeños distributed evenly.

Bake on a preheated pizza stone or baking sheet at 450°F (230°C) for 8–10 minutes until cheese is melted and bubbly and crust is golden. If you prefer a bit of char on the top, finish 1–2 minutes under the broiler — watch carefully to avoid burning.

Remove from oven. Let rest 2 minutes. Drizzle ranch dressing in a thin zigzag over the pizza or platter (use about 1/4 cup).

Scatter remaining jalapeño slices if you prefer more fresh heat. Sprinkle chopped cilantro on top for brightness.

Serve with lemon wedges and extra hot sauce on the side. Cut into slices and enjoy.