Buffalo Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels.

Set up breading station

Place flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk 2 eggs with 2 tablespoons milk. In a third bowl combine breadcrumbs and remaining 1/4 tsp black pepper.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumbs to coat evenly. Set on a plate while you heat the oil.

Cook the chicken

Option A - Pan-fry: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. When shimmering, add breaded chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate. Option B - Bake: Preheat oven to 425°F (220°C). Place breaded chicken on a parchment-lined baking sheet, lightly spray or brush with oil, and bake 18-22 minutes, flipping halfway, until golden and 165°F (74°C).

While the chicken cooks, make the Buffalo sauce: In a small saucepan over low heat melt 3 tablespoons butter. Stir in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire, 1/4 teaspoon garlic powder and 1 teaspoon honey or brown sugar if using. Warm until combined and slightly thickened, about 2-3 minutes. Remove from heat.

Toss the cooked chicken in sauce: Place cooked chicken in a large bowl, pour the warm Buffalo sauce over it, and toss gently to coat each piece evenly.

Prepare tomatoes and cheese: Dice the tomato and lightly season with 1/8 teaspoon salt. Shred the mozzarella if not pre-shredded.

Assemble and melt cheese (optional baked finish): Preheat broiler to high or oven to 450°F (230°C). Arrange sauced chicken on a baking sheet or in an oven-safe platter. Sprinkle shredded mozzarella evenly over the chicken. Place under the broiler or in the oven just until the cheese melts and bubbles, about 1-3 minutes—watch closely to avoid burning.

Serve with blue cheese and tomatoes: Transfer the Buffalo chicken to serving plates. Drizzle or dollop blue cheese dressing over the chicken (about 2 tablespoons per serving as desired). Scatter diced tomato and chopped parsley or green onions on top. Serve with lemon wedges on the side if desired.

Storage and reheating: Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes or until warmed through; add fresh blue cheese dressing and tomatoes after reheating.