Poultry · Recipes · Whole30

Beka’s Buffalo Chicken

Buffalo chicken has been a favorite food item of mine since the early days of high school (that’s like 15 years!) Buffalo chicken pizza, buffalo chicken wrap, buffalo chicken… pretty much anything. Before Nick and I made the switch to Whole30 as a long-term option, one of my most common cheat day cravings was the buffalo chicken cheesesteak from Jersey Mike’s – a small but mass-produced taste of the east coast. I have missed buffalo chicken a lot, but I definitely do not miss how that massive sandwich made me feel – wheat, soy, dairy, sugar… all the inflammatory things! So I set out to recreate my own Whole30 and paleo version at home …it was way easier than I expected.

This is such a fast and seriously simple recipe that I almost feel a little silly writing it, but it only requires a few ingredients and you guys kept asking, so here it is. You’ll need chicken, tomato, hot sauce, ranch, and onions if you like ’em. That’s it. The hardest part is just finding a buffalo sauce that is actually Whole30. Tessemae’s makes a wonderful sauce in both hot and mild varieties, but my local Whole Foods has stopped carrying that item. I’m still on the hunt for local alternatives, supposedly Target is a good option, but you can also order from Tessemae’s online! While the brand is Whole30 approved, not all of their products are compliant. Be sure to check the ingredients for every item!

You can use any cut of chicken you like, but my two favorites for this recipe are “party” wings (drumettes and flats) and good ol’ boneless, skinless breasts. For wings, follow my DIY Default Wings recipe, toss the wings in the hot sauce, and drizzle with ranch.

For breasts, use this recipe:

Ingredients:
two boneless skinless chicken breasts
1 small onion (optional)
1 tomato
1/2 tsp ghee, chicken schmaltz, or avocado oil
Tessemae’s Creamy Ranch (or other Whole30-compliant ranch dressing e.g. Primal Kitchen)
Tessemae’s Mild Buffalo or Hot Buffalo (or other Whole30-compliant hot sauce)

Prep the chicken breasts by removing any excessive fat and cutting into 1-2″ pieces. They do not all need to be the same shape or size, but will cook more evenly if they are.

If you are using onion, slice it into thin half or quarter crescents. Preheat a nonstick pan on medium heat and melt cooking fat of choice. Cook onions until softened and fragrant, about 10 minutes.

If you are not using onion, preheat the pan and add about 1 tsp of ranch dressing to use as your cooking fat.

Add the chicken to the pan, season with a pinch or two of salt. Continue heating the chicken until fully cooked, turning occasionally. If you want to test a piece of chicken, cut into a larger piece with your spatula or knife – there should be no pink in the middle (seriously, chicken is not one of the things that you want to eat underdone).

Once the chicken is full cooked through, add 1-2 tbsp of buffalo sauce to the pan, tossing and turning the chicken to coat.

Transfer the chicken (and onions if using) to a bowl with sliced tomatoes. Top with additional buffalo sauce if desired and a drizzle of ranch dressing.

Enjoy!

Disclaimer: This post is not sponsored or paid for in any way. Tessemae’s have no idea who I am, I just really like their products.

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