Buffalo Chicken Recipe
Make Buffalo Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buffalo Chicken
Method
Buffalo Chicken
- 1
Prepare the chicken
Pat the chicken breasts dry with paper towels. If breasts are thick, slice them horizontally to make two thinner cutlets or pound to an even thickness (~1/2 inch). This ensures even cooking.
- 2
Season
Season both sides of the chicken with the salt, black pepper, and garlic powder, pressing lightly so the seasonings adhere.
- 3
Cook the chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed 4–6 minutes per side (depending on thickness) until a deep golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest 5 minutes.
- 4
Make buffalo sauce
While the chicken rests, melt 2 tablespoons unsalted butter in the same skillet over low heat (or in a small saucepan). Add 1/2 cup Frank's RedHot sauce, 1 teaspoon honey, 1 teaspoon apple cider vinegar, and 1/2 teaspoon Worcestershire sauce. Whisk until fully combined and warmed through, about 1–2 minutes. Taste and adjust: add a pinch more honey if too spicy, or a little more vinegar for tang.
- 5
- 6
Serve
Slice the buffalo chicken (if desired) and transfer to a serving plate. Garnish with sliced green onions if using. Serve immediately with 1/2 cup blue cheese or ranch dressing and celery sticks on the side for dipping.