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Buffalo chicken

 

Method 1

Ingredients

For the brine - to make them juicy

1 ½kg chicken thighs

and drumsticks

180g sea salt

flakes

90g soft dark brown sugar

2 tbsp chilli flakes

For the spice mix - to make them tasty

2 tbsp sweet smoked paprika

1 tbsp ground cumin

1 tbsp sea salt

flakes

1 tbsp dark brown sugar

For the sauce - to add some heat

75g butter

125ml hot chilli sauce

1 tbsp maple syrup

step 1

Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.

step 2

Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.

step 3

Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Method 2

🔥 Buffalo Chicken (Boneless or Wings)

🍗 Ingredients:

For the Chicken:

1 ½ lbs (680g) boneless, skinless chicken breasts or thighs (or substitute with wings)

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

½ cup (60g) all-purpose flour (optional, for coating)

2 tbsp cornstarch (for extra crispiness — optional)

Oil for frying or baking

For the Buffalo Sauce:

½ cup (120ml) hot sauce (like Frank’s RedHot)

¼ cup (55g) unsalted butter

1 tbsp white vinegar or lemon juice

½ tsp garlic powder

Pinch of cayenne pepper (optional, for extra heat)

Salt to taste

🔪 Instructions:

1. Prepare the Chicken:

Cut chicken into bite-sized pieces or strips if using boneless.

Pat dry, then season with salt, pepper, garlic powder, and onion powder.

Optional: Lightly toss in flour + cornstarch mixture for a crispy coating.

2. Cook the Chicken:

Option A – Frying (crispiest):

Heat oil in a deep skillet or pot to 350°F (175°C).

Fry chicken in batches for 4–6 minutes, until golden brown and cooked through.

Drain on paper towels.

Option B – Baking:

Preheat oven to 425°F (220°C).

Place coated chicken on a greased baking rack or sheet.

Lightly spray with oil and bake for 20–25 minutes, flipping halfway.

Option C – Air Fryer:

Preheat air fryer to 400°F (200°C).

Air fry chicken for 15–18 minutes, shaking halfway through.

3. Make the Buffalo Sauce:

In a small saucepan, melt butter over low heat.

Stir in hot sauce, vinegar, garlic powder, and cayenne.

Mix until smooth and warmed through (do not boil).

4. Toss & Serve:

Toss cooked chicken in the warm Buffalo sauce until fully coated.

Serve immediately with ranch or blue cheese dressing and celery sticks.

🥪 Serving Ideas:

Buffalo Chicken Sandwich: Serve on a toasted bun with lettuce, tomato, ranch/blue cheese.

Buffalo Wrap: Wrap in a tortilla with greens, cheese, and dressing.

Buffalo Chicken Salad: Top over a salad with ranch or blue cheese.

Buffalo Chicken Pizza: Add to pizza crust with mozzarella and ranch drizzle.



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