Buffalo Chicken Recipe
Using a base of our house-made ranch and buffalo sauce, topped with red peppers, a blend of mozzarella and cheddar cheese, buffalo-tossed chicken strips, and fresh celery peels.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ranch Dressing
Buffalo Sauce
Chicken Topping
Toppings
Method
Prepare the Ranch Dressing
- 1
Make the Ranch
In a bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth.
- 2
Add Seasonings
Stir in dried dill, garlic powder, onion powder, salt, and black pepper. Mix well and refrigerate until ready to use.
Prepare the Buffalo Sauce
- 3
Melt Butter
In a small saucepan over low heat, melt the butter.
- 4
Combine with Hot Sauce
Once melted, remove from heat and stir in hot sauce until fully combined. Set aside.
Cook the Chicken
- 5
Season the Chicken
Season the chicken breast with salt and black pepper.
- 6
- 7
Shred the Chicken
Once cooled, shred the chicken into strips and toss with the prepared buffalo sauce.
Assemble the Dish
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Prepare Baking Dish
In a baking dish, layer the ranch dressing at the bottom.
- 10
Add Chicken and Toppings
Spread the buffalo-tossed chicken evenly over the ranch dressing. Top with sliced red bell pepper, mozzarella, and cheddar cheese.
- 11
Bake
Place in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- 12
Garnish
Once out of the oven, garnish with fresh celery peels and serve hot.