Buffalo Chicken
An easy-to-execute yet flavor-packed dish, this Buffalo chicken recipe features well-seasoned chicken breasts, grilled or pan-seared to perfection, then drenched in a bold and tangy homemade Buffalo sauce. An essential addition to any spicy food enthusiast’s rotation.
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Servings: 4
Ingredients
For the Chicken
- 1 tablespoon smoked paprika
- 4 boneless skinless medium chicken breasts (approximately 8 oz each)
- Salt and pepper to taste
- 1 tablespoon garlic powder
- 1 teaspoon cayenne powder
- 1 tablespoon olive oil
For the Buffalo Sauce
- 1 stick 8 tablespoons butter
- 1 teaspoon paprika Hungarian or smoked preferred
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- ½ teaspoon granulated garlic or more, to preference
- 1 teaspoon Tabasco sauce
- ½ cup Louisiana-style hot sauce such as Valentina HOT or Frank’s
- 2 tablespoons apple cider vinegar or white vinegar
- Optional: Pinch of ghost pepper flakes or cayenne flakes for extra heat
Instructions
For the Buffalo Sauce
- Melt the butter gently in a small saucepan over low heat. Add the hot sauce, vinegar, Worcestershire, Tabasco, paprika, garlic, and a pinch each of salt and pepper. Whisk the mixture thoroughly until it becomes smooth and cohesive. Set aside until needed.
For the Chicken – Grill Method
- In a small bowl, combine the paprika, garlic powder, cayenne powder, salt, and pepper. Rub this seasoning blend evenly over the chicken breasts.
- Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken for approximately 5 minutes per side, ensuring a firm sear develops.
- During the final grilling phase, brush Buffalo sauce onto the chicken and continue to grill until the internal temperature reaches 165°F. Baste with sauce intermittently while cooking.
For the Chicken – Stove Top Method
- Warm the olive oil in a large skillet over medium heat. Sear the seasoned chicken for 5 minutes per side.
- Lower the heat, drizzle 2 tablespoons of the Buffalo sauce over the chicken, cover the skillet, and continue cooking for an additional 5 minutes, or until the internal temperature registers at 165°F.
Final Steps
- Transfer the cooked chicken from the heat and allow it to rest for a couple of minutes. Liberally coat with the remaining Buffalo sauce.
- Serve alongside blue cheese dip and crumbles for added richness and contrast.
Notes
Heat Level: Mild to medium. The Buffalo sauce imparts a noticeable zing. For intensified spice, include hotter chili flakes or powders within the sauce blend.