The Buffalo Chicken Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness for even cooking. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 4–5 minutes per side until golden and an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Transfer chicken to a plate and let rest 5 minutes (it will rise to ~165°F).

Make buffalo sauce & coat

While chicken rests, combine 1 cup Frank's RedHot and 2 tablespoons unsalted butter in a small saucepan over low heat until butter melts and sauce is warm, stirring to emulsify (or microwave together for 20–30 seconds and whisk). Slice or shred chicken into bite-sized pieces, return to the skillet, pour warmed buffalo sauce over the chicken, and toss to coat thoroughly. Keep over low heat 1–2 minutes to absorb flavor.

Prepare toppings

Thinly slice 1/2 cup red onion and shred 1 cup lettuce. Crumble 3 oz Gorgonzola and measure 1/2 cup ranch dressing. If using celery, thinly slice 1/2 cup now.

Toast buns

Spread the buns cut-side with the remaining 1 tablespoon butter. Toast in a skillet over medium heat or under the broiler 1–2 minutes until golden and lightly crisp.

Assemble sandwiches

On the bottom half of each bun, spread about 1 tablespoon ranch dressing. Divide the buffalo-coated chicken evenly among the 4 buns. Top each with a generous sprinkle of crumbled Gorgonzola (about 3/4 oz per sandwich), some shredded lettuce, and a few red onion slices. Add optional celery for crunch and extra blue cheese if desired. Finish with the top bun.

Serve immediately with extra ranch and remaining buffalo sauce on the side. Garnish with chopped parsley if using. Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days.