Buffalo Chicken T1 Recipe

Prepare the chicken

Pat the chicken dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (~3/4 inch) so they cook evenly.

Season both sides of the chicken with salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning into the meat.

Heat a large skillet over medium-high heat and add the olive oil. When oil shimmers (about 1 minute), add the chicken. Cook without moving 4–5 minutes until a golden crust forms.

Flip the chicken and reduce heat to medium. Continue cooking 4–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness. Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

Make the buffalo sauce

While the chicken rests, melt the unsalted butter in the same skillet over low heat. Add the hot sauce and honey (if using). Stir constantly until sauce is smooth and warmed through, about 1–2 minutes. Taste and adjust: add a pinch more honey to soften heat or an extra 1/2 tbsp butter to mellow.

Slice or shred the rested chicken (see note). Return sliced/shredded chicken to skillet and toss in the warm buffalo sauce until evenly coated, 1–2 minutes so sauce clings to the meat.

Transfer sauced buffalo chicken to serving plates or a platter. Drizzle or dollop the blue cheese or ranch dressing over or to the side.

Scatter chopped celery and green onions on top for crunch and freshness. If desired, squeeze the lemon juice over the chicken to brighten the flavors.

Serve immediately with extra hot sauce and celery sticks on the side. Leftovers keep in an airtight container in the refrigerator for up to 3 days.