Buffalo Xiii Recipe

Prep chicken

If breasts are thick, butterfly or pound to an even 3/4" thickness. Pat dry with paper towels and season both sides with salt, black pepper and garlic powder.

Cook chicken (pan-sear method)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden and an instant-read thermometer reads 160°F (71°C). Remove chicken to a plate and let rest 5 minutes (carryover will bring it to 165°F).

Make buffalo sauce

In the same skillet over low heat, melt 3 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 teaspoon apple cider vinegar and 1 tablespoon honey. Whisk until combined and warm—taste and adjust salt or heat if desired.

Coat chicken

Slice the rested chicken into strips or keep whole. Add the chicken back to the skillet and toss gently in the sauce to coat thoroughly, 1–2 minutes so sauce glazes the chicken. Remove from heat.

Set up breading station

If you prefer a crispy Buffalo XIII, cut chicken into 1" strips before seasoning. Combine 1/2 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon paprika and 1/4 teaspoon cayenne in a shallow dish. Place 1/2 cup buttermilk in another dish.

Bread the chicken

Dip each strip into buttermilk, then dredge in the flour mixture, pressing to adhere. Set on a plate while you heat oil.

Fry until golden

Add 1 cup vegetable oil to a heavy skillet and heat to 350°F (175°C) or until a pinch of flour sizzles. Working in batches, shallow-fry strips 2–3 minutes per side until golden and internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate; immediately toss in warm buffalo sauce as above.

Assemble flavor layers

Place glazed buffalo chicken on a cutting board. Sprinkle 1/2 cup blue cheese crumbles and 1/4 cup crumbled feta over the hot chicken so they soften slightly. Scatter 2 tablespoons sliced green onions over top.

Add balancing elements

Arrange celery sticks and lemon wedges on the side. Offer 1/2 cup ranch dressing and 1 teaspoon hot honey for guests to dip or drizzle (hot honey balances heat and adds sweetness).

Build sandwiches or plates

For sandwiches: lightly toast 4 brioche buns, spread a thin layer of ranch on the bottom bun, add leaf lettuce, place glazed Buffalo XIII chicken, sprinkle additional blue cheese if desired, top with bun. For a platter: serve chicken over lettuce with celery, ranch, lemon wedges and hot honey on the side.

Garnish and serve hot. Enjoy the 'Off the Charts' Buffalo XIII immediately while sauce is glossy and cheese is slightly melty.