Buffalo Chicken Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar, and 0.5 tsp kosher salt in a small saucepan and bring just to a simmer to dissolve sugar and salt (about 1–2 minutes). Remove from heat.

Pour the hot brine over the onions, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes (better 1 hour) before serving. Keeps up to 2 weeks refrigerated.

In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, minced garlic, black pepper and 1 tsp water until smooth. Taste and adjust acidity or salt as needed. Refrigerate until assembly.

Pat chicken breasts dry and, if thick, butterfly or pound to an even 3/4-inch thickness so they cook evenly.

In a small bowl combine smoked paprika, 0.75 tsp kosher salt, ground black pepper, garlic powder, onion powder and cayenne. Rub olive oil over both sides of chicken, then coat evenly with the spice mixture, pressing to adhere.

Heat a large cast-iron or heavy skillet over medium-high heat until hot (about 3–4 minutes). Add a thin film of oil if needed. Place chicken in the pan and cook without moving 4–5 minutes until a dark crust forms. Flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C). Remove to a cutting board and rest 5 minutes.

While chicken rests, warm 2 tbs butter in a small saucepan over low heat until melted. Stir in 1/2 cup hot sauce (or Sweetgreen hot sauce) and 1 tsp honey. Taste and adjust heat or sweetness.

Slice the rested chicken into 1/2-inch strips. Toss the hot sliced chicken gently in the warm buffalo sauce until evenly coated. Keep warm.

If using store-bought breadcrumbs, toast in a dry skillet over medium heat with 1/2 tsp olive oil and 1/2 tsp minced garlic for 2–3 minutes until golden and fragrant. Remove from heat and let cool slightly. (If using fresh bread, pulse in a food processor to coarse crumbs before toasting.)

In a large bowl combine shredded kale and chopped romaine. Toss with 1–2 tbs of the caesar dressing to lightly coat (reserve remaining dressing for serving).

Divide dressed greens between two bowls (servings). Top each bowl with equal portions of diced tomato, shredded carrots, pickled red onions (drained), chopped cilantro, crumbled feta, and garlic breadcrumbs.

Arrange the buffalo chicken strips over the salads. Drizzle a little extra buffalo sauce over the chicken if desired and finish with a small dollop or drizzle of remaining caesar dressing on the side for mixing.

Serve immediately while chicken is warm. Provide extra hot sauce on the side.