Buffalo Chicken
Buffalo Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Buffalo Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For Serving
- 4 celery sticks
- 4 carrot sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
In a medium bowl, combine the all-purpose flour, 1 teaspoon garlic powder, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 2 min
- 2
Add the chicken pieces to the flour mixture and toss until each piece is evenly coated. Place the coated chicken on a plate and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min
- 3
While the chicken rests, prepare the buffalo sauce. In a small saucepan, combine the melted butter, Frank's RedHot Original Hot Sauce, white vinegar, Worcestershire sauce, and 1/4 teaspoon garlic powder. Whisk over low heat until the sauce is smooth and heated through, about 3-5 minutes. Do not boil. Remove from heat and set aside.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min•🌡️ 350
- 6
Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 3 min
- 7
Once all chicken is fried, transfer it to a large bowl. Pour the prepared buffalo sauce over the chicken and toss gently until all pieces are thoroughly coated.
⏱️ 3 min
- 8
Serve immediately with celery sticks, carrot sticks, and blue cheese dressing on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Buffalo Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For Serving
- 4 celery sticks
- 4 carrot sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
In a medium bowl, combine the all-purpose flour, 1 teaspoon garlic powder, paprika, salt, and black pepper. Whisk until well combined.
⏱️ 2 min - 2
Add the chicken pieces to the flour mixture and toss until each piece is evenly coated. Place the coated chicken on a plate and let it rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min - 3
While the chicken rests, prepare the buffalo sauce. In a small saucepan, combine the melted butter, Frank's RedHot Original Hot Sauce, white vinegar, Worcestershire sauce, and 1/4 teaspoon garlic powder. Whisk over low heat until the sauce is smooth and heated through, about 3-5 minutes. Do not boil. Remove from heat and set aside.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 15 min•🌡️ 350 - 6
Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 3 min - 7
Once all chicken is fried, transfer it to a large bowl. Pour the prepared buffalo sauce over the chicken and toss gently until all pieces are thoroughly coated.
⏱️ 3 min - 8
Serve immediately with celery sticks, carrot sticks, and blue cheese dressing on the side.
⏱️ 2 min