Buffalo Clucker Recipe

Name: Wally's Grill & Drafthouses BUFFALO CLUCKER Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts (or thighs); 1 tbs hot sauce (Frank's RedHot or similar); 1 tbs unsalted butter; 1 tsp garlic powder; 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 1 tbs vegetable oil (for cooking); 4 slices bacon; 0.75 cups Monterey Jack cheese (crumbled or shredded); 2 tbs green herb (choose one: chopped chives or parsley); 0.5 cups ranch dressing (or blue cheese dressing, choice); 1 each lemon wedge (optional, to finish)

Inspired by Wally's Grill & Drafthouse

Time30m

Serves2

bacon, monterey cheese crumbles, choice of herb – Ranch OR blue cheese dressing

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts (or thighs)

1 tbs hot sauce (Frank's RedHot or similar)

1 tbs Unsalted butter

1 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbs vegetable oil (for cooking)

Toppings & Assembly

4 slices bacon

3/4 cups Monterey Jack cheese (crumbled or shredded)

2 tbs green herb (choose one: chopped chives or parsley)

1/2 cups ranch dressing (or blue cheese dressing, choice)

1 each lemon wedge (optional, to finish)

Method

Chicken & Marinade

Prepare chicken

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

In a small bowl, mix hot sauce, melted butter, garlic powder, smoked paprika, kosher salt, and black pepper until combined. This is the buffalo-style glaze.

Brush or toss the chicken with about two-thirds of the glaze, reserving the rest for finishing. Let sit at room temperature for 10 minutes while you heat the pan (or refrigerate up to 30 minutes).

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the chicken and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is nicely browned.

During the last minute of cooking, brush the reserved glaze over the cooked side to build a sticky buffalo coating. Remove chicken to a plate and let rest 3–5 minutes before slicing.

Toppings & Assembly

Cook the bacon: While the chicken rests, cook bacon in a separate skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to paper towels and drain, then chop or crumble into bite-size pieces.

Slice the rested chicken into 1/2-inch strips or bite-size pieces and arrange on a platter or over a sandwich/lettuce bed as desired.

Scatter the chopped bacon evenly over the sliced buffalo chicken, then sprinkle the Monterey Jack cheese crumbles across the top so they begin to melt from the residual heat.

Drizzle 1/2 cup dressing (ranch or blue cheese, your choice) over the chicken, or serve on the side for dipping. Garnish with the chopped herb (chives or parsley) for a fresh finish.

Optional: squeeze a lemon wedge over the top for a bright touch. Serve immediately while warm.