Buffalo Chicken Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, halve them horizontally or pound to an even 3/4-inch thickness for even cooking.

Rub both sides of the chicken with olive oil, then season evenly with kosher salt, black pepper and garlic powder.

Preheat a skillet (preferably cast iron) over medium-high heat. When hot, add a light slick of oil or nonstick spray.

Cook the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a clean plate and let rest 5 minutes before slicing or shredding.

Make the sauce

While the chicken rests, melt 3 tablespoons unsalted butter in a small saucepan over low heat.

Whisk in 1 tablespoon hot sauce plus the additional 2 tablespoons (total 3 tbs), 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon honey, 1 teaspoon cayenne pepper and 1 teaspoon salt. Keep over very low heat, stirring, until butter is fully incorporated and sauce is glossy. Taste and adjust heat or sweetness: add more hot sauce for heat or more honey for sweetness.

For a slightly richer sauce, stir in 1 tablespoon unsalted butter at the end until melted (optional).

Toss chicken in sauce

Slice or shred the rested chicken into bite-sized pieces. Transfer chicken to a large bowl, pour the warm buffalo sauce over the chicken, and toss until all pieces are evenly coated.

Garnish with blue cheese crumbles and sliced green onions. Serve immediately with celery sticks and ranch or blue cheese dressing on the side for dipping.

If making ahead: keep sauce and cooked chicken separate, then toss to combine just before serving to preserve texture.