Buffalo Chicken Recipe
There’s something about Buffalo chicken that just hits the spot. Whether you’re hosting a game day party, looking for an exciting weeknight dinner, or just craving something spicy and delicious, this Buffalo Chicken Recipe will become your go-to favorite. With tender chicken breasts coated in a flavorful marinade, then seared to perfection, this dish combines heat and sweetness for an irresistible meal. It’s easy to make, and trust me, your taste buds will thank you!
Why This Recipe Works
This Buffalo Chicken Recipe is a winner because it balances flavors beautifully. The combination of Frank’s Hot Wings Sauce (or the original for a milder kick), honey, and spices creates a marinade that penetrates the chicken, ensuring every bite is packed with flavor. Pounding the chicken breasts thin not only helps them cook evenly but also allows the marinade to soak in more effectively. The result? Juicy, tender chicken that’s bursting with flavor, making it perfect for sandwiches, salads, or simply on its own.
Shopping List
- 2-3 chicken breasts (approximately 1 pound), pounded thin
- 3 tablespoons olive oil, divided
- 1/4 cup Frank’s Hot Wings Sauce (for more heat) OR Frank’s Original Hot Sauce (for less heat)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 1 tablespoon reserved marinade (from the recipe)
- 1 1/2 teaspoons lime juice (for drizzling)
Equipment Breakdown
- Meat mallet or rolling pin: For pounding the chicken breasts thin.
- Mixing bowl: To combine and marinate the ingredients.
- Skillet or grill pan: For cooking the chicken to perfection.
- Meat thermometer: To ensure your chicken is cooked through.
- Spoon or brush: For applying the marinade.
Buffalo Chicken Recipe Cooking Guide
Step 1: Prepare the Marinade
In a mixing bowl, combine 3 tablespoons of olive oil, 1/4 cup of Frank’s Hot Wings Sauce (or Original), 2 tablespoons of honey, 1 tablespoon of lime juice, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, and 1/4 teaspoon of pepper. Whisk together until well combined.
Step 2: Marinate the Chicken
Place the pounded chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Step 3: Preheat the Skillet
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and let it heat up.
Step 4: Cook the Chicken
Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot skillet. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
Step 5: Drizzle and Serve
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Drizzle with the reserved marinade combined with 1 tablespoon of honey and 1 1/2 teaspoons of lime juice for an extra kick. Slice and serve over rice, in wraps, or atop a fresh salad.
Warm & Cool Weather Spins
- In the summer, try grilling the marinated chicken on an outdoor grill for a smoky flavor.
- For winter, serve the Buffalo chicken warm over a bed of mashed potatoes or inside a comforting burrito.
- Make Buffalo chicken sliders by serving small pieces on buns with blue cheese dressing and crunchy celery.
- For a lighter option, toss the cooked chicken into a salad with mixed greens, avocado, and a light vinaigrette.
What I Learned Testing
- Marinating for longer enhances the flavor significantly; try to marinate for at least an hour if possible.
- Pounding the chicken not only helps with tenderness but also ensures uniform cooking.
- Switching up the hot sauce can lead to different flavor profiles—experiment with your favorites!
- Resting the chicken after cooking allows the juices to redistribute, making it more succulent.
Prep Ahead & Store
This Buffalo Chicken Recipe is fantastic for meal prep! You can marinate the chicken a day in advance, keeping it in the refrigerator until you’re ready to cook. Once cooked, leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, and it will still be delicious!
Ask the Chef
Can I use frozen chicken for this recipe?
Yes, you can! Just make sure to thaw the chicken completely before pounding and marinating it. This ensures even cooking and better flavor absorption.
What can I serve with Buffalo chicken?
This chicken pairs wonderfully with a variety of sides, such as celery sticks and blue cheese dressing, rice, or a crisp salad. You could also serve it on a bun for a flavorful sandwich.
Can I make this recipe gluten-free?
Absolutely! Just ensure that the hot sauce you use is gluten-free. Most brands, including Frank’s, are gluten-free, but it’s always good to check the label.
How can I adjust the heat level?
If you prefer a milder flavor, stick with Frank’s Original Hot Sauce. For more heat, the Hot Wings Sauce is perfect, and you can also add a pinch of cayenne pepper or use additional hot sauce when serving.
What to Make After This
Ready to Cook?
With this Buffalo Chicken Recipe in your arsenal, you’re all set for a flavorful and satisfying meal that everyone will love. Whether it’s game day or a cozy dinner at home, this dish is sure to please. The combination of spices and the sweet kick from the honey makes it a standout choice. So grab your ingredients, and let’s get cooking! Enjoy the deliciousness and the compliments that are sure to follow!
Buffalo Chicken Recipe
Ingredients
Equipment
Method
- In a mixing bowl, combine 3 tablespoons of olive oil, 1/4 cup of Frank’s Hot Wings Sauce (or Original), 2 tablespoons of honey, 1 tablespoon of lime juice, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, and 1/4 teaspoon of pepper. Whisk together until well combined.
- Place the pounded chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil to the pan and let it heat up.
- Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot skillet. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Drizzle with the reserved marinade combined with 1 tablespoon of honey and 1 1/2 teaspoons of lime juice for an extra kick. Slice and serve over rice, in wraps, or atop a fresh salad.
Notes
- Marinate the chicken for at least an hour for better flavor absorption.
- Pound the chicken for even cooking and tenderness.
- Experiment with different hot sauces for unique flavors.
