The Pioneer Woman Tasty Kitchen
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East Buffalo Chicken

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

We like Buffalo wings just as much as anyone. The problem I have with them is that you end up paying a heckuva lot of money for not a lot of meat. And don’t even get me started on dealing with chicken wing bones.

So here’s our improved version: lots of meat, lots of flavor (lots of spice!) and no bones. We call it “East Buffalo Chicken” because, well, we live East of Buffalo, and we live on East Buffalo Street. Cool, eh?

Ingredients

  • 1 Tablespoon Pure Olive Oil
  • 2 whole Chicken Breasts, Cut Into Strips
  • 2 Tablespoons Louisiana Seasoning, Ver. 2.0
  • 2 Tablespoons Unsalted Butter, Cubed
  • 3 Tablespoons Hot Sauce

Preparation

*Okay, I’m cheating here. We like to keep a bag of frozen chicken breast tenderloins in the freezer for a variety of dishes. These bags o’ chicken can be found at your local wholesale warehouse-style store, and sometimes at your local grocery store. You could also pick up extra chicken when you see a good price at the grocery store, and pop it in the freezer.

I like the frozen tenderloins because I can drop them in the pan frozen, and they STILL cook up quickly. What can I say, I’m all about the easy.

1. Heat about a tablespoon, or two, of pure olive oil in a skillet over medium heat. When the oil starts to ripple slightly, carefully place the chicken in the skillet to cook. While the chicken cooks, sprinkle a generous amount of the Louisiana seasoning over the chicken. (Recipe below!)

2. When the one side is cooked, flip the chicken and hit the other side with the seasoning. Continue cooking until it’s almost done.

3. Now, take your utensil of choice (I prefer a slightly flat-edged spoon) and go medieval on the chicken to break it up into bite-sized pieces. Let the chicken finish cooking.

4. Move the chicken to the outside of the skillet, and drop in the butter to melt.

5. Add the hot sauce, stir just to combine, and turn off the heat. It’s like this: further heating will cause the butter to separate and leave your sauce very oily instead of creamy. (The sauce will “break” – yup, that’s a cooking term for “fail.” Use it sometime, and watch the looks you get.).

6. Serve and enjoy!

We like to serve the chicken over steamed white rice, with a big honkin’ (that’s a technical term) dollop of bleu cheese dressing. Serve up a side of your choice and you’re good to go.

** Louisiana Seasoning, Ver. 2.0

Here’s my version of a Louisiana seasoning blend. I’ll admit it, I started with a “certain chef’s recipe” (BAM?), but tweaked it to our taste.

Try it, and you’ll be saying, “ah-YEE.” (That’s Cajun for “Youbetcha.”)

1 Tbsp. kosher salt
4 Tbsp. paprika
2 Tbsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. cayenne pepper
1 Tbsp. fresh ground black pepper
1 Tbsp. onion powder
1 Tbsp. dried thyme

Combine and store in an airtight container (a small Mason jar works works great) and use on dang-near anything, although I tend to stop before I reach for the ice cream. Just remember to give it a quick shake each time you use it.

5 Comments

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whidbey5 on 8.24.2009

I made this recipe for dinner tonight and it was a hit! The seasoning was amazing and I’ve tucked the extra away for a future meal. The fam loved the flavor, but felt it was a bit too spicey, so I’ll add less hot sauce next time. Served it with brown rice and it was wonderful!

Thanks for sharing this recipe!

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another chance ranch on 8.23.2009

Yum!

We just finished eating the East Buffalo Chicken, and we will be making it again. The “Louisiana” seasoning is great too, thanks for sharing that recipe as well.

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Renee on 8.21.2009

Very nice… will be making this soon! Thanks for sharing.

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Carol on 8.21.2009

Well now…this looks just wonderful! Thanks so much for including the “ah-YEE!!!!!!!! seasoning too…what a fantastic recipe to have. That can be used on so many things!
Mmmmm..mmmm..good stuff-I can’t wait to try it!

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KaraInOz on 8.21.2009

Thanks for including (a version of) the “BAM!” recipe
My dad makes this, but it always clumps when he mails it to me, and I’ve never wanted to make my own (always thought it had expensive spices in it!).
And I agree with you 100% about the frozen chicken. Plus, it’s a little cheaper than buying fresh!

2 Reviews

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mumuv3 on 6.24.2010

Thank you SO much for this recipe! My son just loves buffalo wings, but they are way too much work. This was easy and delicious! I can see this is going to be requested often.

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Sex, Food, and Rock & Roll on 6.16.2010

Yum. Yum yum yum!! I am not a huge fan of buffalo chicken since it’s usually all spice and no flavor. But this…this is delicious! It still packs a little bit of a punch but it’s loaded with flavor too so I’m all over it. My only problem now is if the Man will let me make it two weeks in a row…

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