Upon shedding my skin as a vegetarian, I’ve gone through multiple phases of meat dishes. But none stand out as much as Buffalo Chicken as.
It’s a simple concoction on the surface: chicken served with buffalo sauce to some degree. It can be placed in salads along with a tomato-cheddar cheese tagalong or can be used on pizza. You can simply serve it as buffalo chicken wings, or even in wrap or sandwich format. In fact, I’ve even seen it served as a barbecue dish with mashed potatoes and biscuits your southern grandma would smack her lips over.
Except, the true question is: what’s the best recipe for buffalo chicken? I think I may have found it!
My friend gave me this recipe, although I believe she may have lifted it from someone as well. To me, the recipe is revolutionary, but it’s probably standard.
Grab your crockpot because we’re slowly going to cook this chicken like it’s on trial for theft. Take your soon to be delicious buffalo chicken and poke a bunch of holes in it. Even though the criminal has yet to be charged and served with tasty justice, we’re going to go by old fashioned law: guilty before guilty.
With your chicken sliced up a bit for exposure, seep that buffalo sauce like it’s a flooded river here to swell the chicken dam. I’d give you a proper amount but everyone has their own guideline to how ‘Buffalo’ they want their chicken. Some of you might ebb for a casual suburban Buffalo experience, and some of you might use all the buffalo sauce in the bottle.
Get in there and lather that chicken like applying sunscreen to your own flesh and blood child. Then, you might think: eh, it’s all good. But WAIT! Take a packet of dry ranch seasoning. The kind you can get for 49 cents at Aldi’s. Pour out that dry ranch seasoning and shake it in there. One packet should do, unless you love a creamy ranch vibe then maybe consider more.
Lather that chicken like it won an all-expense day trip to the spa and you’re about to serve it some cucumber water after you massage the flavor into it. Finally, set your crockpot up. I’m more of a low-temperature fellow, but choose your heat! Time will be based on the cooking temperature and the type of chicken you have.
Soon enough, you’ll be pulling that chicken apart and really making sure you drive that buffalo and ranch inside. You will have some excellent pulled buffalo chicken, so good you might not even want anyone else to have it!
I keep saying "I write" but don't share anything. So here we go, let's share.