Description
A quick and easy recipe for classic Buffalo Chicken, perfect for appetizers or a main course.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs cut into 1-inch cubes
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.5 cup Frank’s RedHot Original Sauce (or your favorite buffalo sauce)
- 0.25 cup unsalted butter melted
- Ranch or blue cheese dressing for serving
- Celery sticks for serving
Instructions
- In a shallow dish combine flour salt and pepper. Dredge chicken pieces in the flour mixture ensuring they are fully coated.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding) and cook until browned on all sides and cooked through, about 5-7 minutes. Internal temperature should reach 165°F (74°C). Remove chicken from skillet and set aside.
- In a medium bowl whisk together buffalo sauce and melted butter.
- Add the cooked chicken to the buffalo sauce mixture and toss to coat thoroughly.
- Serve hot with ranch or blue cheese dressing and celery sticks.
Notes
- For spicier buffalo chicken, use a hotter buffalo sauce or add a pinch of cayenne pepper to the flour mixture.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.