Buffalo Chicken Recipe

Buffalo Chicken

1. 1

   Prep the chicken

   Pat the chicken dry with paper towels. If breasts are very thick, halve them horizontally or pound to an even thickness about 1/2 inch so they cook evenly. Season both sides with the salt, black pepper, and garlic powder.

2. 2

   Cook the chicken

   Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add the chicken and cook undisturbed 5–6 minutes until browned on the first side. Flip and reduce heat to medium; cover loosely and cook another 5–7 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes. Alternatively, you can bake at 400°F (200°C) for 15–20 minutes until 165°F.

3. 3

   Make the buffalo sauce

   While the chicken rests, melt the butter in the same skillet over low heat (or in a small saucepan). Add the hot sauce, honey (if using), apple cider vinegar, and Worcestershire sauce. Whisk until smooth and warmed through, tasting and adjusting: add more honey for sweetness or a pinch of salt if needed. Keep sauce warm on very low heat.

4. 4

   Coat the chicken

   Slice the rested chicken into strips or bite-sized pieces. Return the sliced chicken to the skillet with the warm buffalo sauce and toss gently until all pieces are evenly coated, 1–2 minutes. Heat just long enough to warm through and marry flavors—do not overcook.

5. 5

   Finish and serve

   Transfer the sauced chicken to a serving plate or individual bowls. Sprinkle with blue cheese crumbles and chopped chives or green onions. Serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping.