The Buffalo Chicken Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness (about 1/2 inch) so they cook evenly.

Season both sides of the chicken with kosher salt, black pepper, garlic powder and paprika, then rub with 1 tablespoon olive oil to coat.

Pan-sear method (recommended)

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon neutral oil (or use olive oil from marinade). Place chicken in skillet and sear without moving for 4–5 minutes until a golden crust forms. Flip and reduce heat to medium; cook another 4–6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes.

Oven-bake alternative

Preheat oven to 400°F (200°C). Place seasoned chicken on a rimmed baking sheet lined with parchment. Bake 18–22 minutes (depending on thickness) until internal temperature is 165°F (74°C). Let rest 5 minutes.

While the chicken rests, make the buffalo sauce: In a small saucepan over low heat, combine 1 cup hot sauce, 3 tablespoons dairy-free butter, 1 teaspoon apple cider vinegar, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Stir continuously until the butter melts and the sauce is smooth and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness as needed.

Transfer half of the sauce to a bowl to use for drizzling/serving. Pour the remaining sauce over the rested chicken or toss the sliced chicken in the sauce to coat evenly.

Make the dairy-free ranch while the sauce simmers: In a small bowl whisk together 1/2 cup unsweetened dairy-free plain yogurt and 1/4 cup vegan mayonnaise until smooth.

Add 1 teaspoon apple cider vinegar and 1/2 teaspoon lemon juice, then stir in 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust acidity or salt. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice.

Chill ranch in the refrigerator for at least 10 minutes to let flavors meld (you can make it up to 24 hours ahead).

Slice or shred the buffalo-coated chicken and arrange on a platter or individual plates. Drizzle reserved buffalo sauce over the top for extra heat if desired.

Serve with a generous spoonful of homemade ranch on the side, lemon wedges, and optional chopped celery or shredded lettuce for freshness and crunch.

Leftovers: store chicken and sauces separately in airtight containers in the refrigerator for up to 3 days.