Buffalo butter chicken

A closer look

Why this combination works

Cayenne hot sauce gives the chicken a sharp, chilli-led coating, softened by butter. A small amount of honey rounds the edges without making it a sweet sauce. Use a pourable cayenne sauce rather than an unusually thick or concentrated chilli paste.

What you need for buffalo butter chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Cayenne hot sauce. Cayenne hot sauce supplies the characteristic chilli heat and vinegar tang. A pourable cayenne sauce works better here than a very thick or extra-hot chilli paste.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Garlic powder. Garlic powder disperses through the sauce without leaving pieces. Its rounded savoury flavour supports the hot sauce; measure carefully because it is more concentrated than fresh garlic.
• Cornflour slurry. Cornflour thickens the sauce without adding much flavour. Mix it with cold water first to prevent lumps, then stir into the hot liquid and simmer until glossy.

How to make buffalo butter chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Simmer hot sauce, stock, honey and garlic powder for 2 minutes. Add cornflour slurry and simmer for 1 minute. Turn the heat low and whisk in butter.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with rice, celery sticks and a yoghurt dip.