East Buffalo Chicken – a delicious recipe with Olive Oil, Chicken Breasts, Louisiana Seasoning, Unsalted Butter, Hot Sauce. Easy to follow and perfect for any occasion.
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*Okay, Im cheating here.
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We like to keep a bag of frozen chicken breast tenderloins in the freezer for a variety of dishes.
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These bags o chicken can be found at your local wholesale warehouse-style store, and sometimes at your local grocery store.
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You could also pick up extra chicken when you see a good price at the grocery store, and pop it in the freezer.
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I like the frozen tenderloins because I can drop them in the pan frozen, and they STILL cook up quickly.
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What can I say, Im all about the easy.
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1.
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Heat about a tablespoon, or two, of pure olive oil in a skillet over medium heat.
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When the oil starts to ripple slightly, carefully place the chicken in the skillet to cook.
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While the chicken cooks, sprinkle a generous amount of the Louisiana seasoning over the chicken.
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(Recipe below!)
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2.
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When the one side is cooked, flip the chicken and hit the other side with the seasoning.
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Continue cooking until its almost done.
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3.
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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.
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Let the chicken finish cooking.
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4.
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Move the chicken to the outside of the skillet, and drop in the butter to melt.
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5.
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Add the hot sauce, stir just to combine, and turn off the heat.
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Its like this: further heating will cause the butter to separate and leave your sauce very oily instead of creamy.
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(The sauce will break yup, thats a cooking term for fail.
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Use it sometime, and watch the looks you get.
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).
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6.
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Serve and enjoy!
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We like to serve the chicken over steamed white rice, with a big honkin (thats a technical term) dollop of bleu cheese dressing.
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Serve up a side of your choice and youre good to go.
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** Louisiana Seasoning, Ver.
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2.0
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Heres my version of a Louisiana seasoning blend.
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Ill admit it, I started with a certain chefs recipe (BAM?
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), but tweaked it to our taste.
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Try it, and youll be saying, ah-YEE.
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(Thats Cajun for Youbetcha.)
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1 Tbsp.
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kosher salt 4 Tbsp.
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paprika 2 Tbsp.
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garlic powder 1 Tbsp.
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dried oregano 1 Tbsp.
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cayenne pepper 1 Tbsp.
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fresh ground black pepper 1 Tbsp.
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onion powder 1 Tbsp.
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dried thyme
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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.
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Just remember to give it a quick shake each time you use it.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 Tablespoon Pure Olive Oil, 2 whole Chicken Breasts, Cut Into Strips, 2 Tablespoons Louisiana Seasoning, Ver. 2.0**, 2 Tablespoons Unsalted Butter, Cubed, and more.
Yes, East Buffalo Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.