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Ingredients
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Buffalo Chicken
Cooling & Assembly
Method
Buffalo Chicken
Prep the chicken
Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder and smoked paprika.
Sear the chicken
Heat a large skillet over medium-high heat. Add neutral oil and let it shimmer. Add the chicken thighs and sear without moving for 3-4 minutes until deeply browned, then flip and cook another 3-4 minutes until seared on the other side.
Finish cooking
Reduce heat to medium, cover the skillet loosely and cook until the internal temperature reaches 165°F (74°C), about 6-8 more minutes depending on thickness. Remove chicken to a cutting board and let rest 5 minutes.
Make the buffalo sauce
While chicken rests, melt the butter in a small saucepan over low heat. Add the hot sauce and white vinegar, whisk until combined and slightly emulsified. Taste and adjust—add a pinch of salt if needed.
Toss chicken in sauce
Slice or shred the rested chicken into bite-sized pieces. Return to the skillet off heat, pour the warm buffalo sauce over the chicken and toss until fully coated.
Cooling & Assembly
Plate and cool slightly
Transfer the sauced chicken to a serving dish and let it sit 2-3 minutes so the sauce sets slightly and cools to a warm temperature — "getting warmer" but not steaming.
Serve with crudités and dressing
Arrange celery and carrot sticks on the side. Sprinkle blue cheese crumbles over the buffalo chicken and drizzle or serve ranch dressing on the side for dipping.
Optional sandwich
For sandwiches, split the rolls or toast the bread. Pile sauced chicken onto each roll, add extra blue cheese if desired and garnish with chopped chives. Serve immediately.