DTDinner Table

Pan-Cooked Buffalo Chicken Thighs

personal recipe · Prep 5 minutes · Cook 15-20 minutes

Per serving: 315 cal · 27 g protein · 1 g carbs · 23 g fat

servings

  • For the chicken

    1 pack boneless skinless chicken thighs (≈900 g) - Costco pack, roughly 2-2.5 lb / 900-1100 g
  • ½ tsp salt (≈3 g)
  • ½ tsp garlic powder (≈2 g)
  • ½ tsp onion powder (≈1 g)
  • ¼ tsp black pepper (≈1 g)
  • ½ tsp paprika (≈1 g)
  • 1 tbsp oil (≈14 g)

  • For the buffalo sauce

    ½ cup Frank's RedHot Original Cayenne Pepper Sauce (≈118 mL)
  • 4 tbsp butter (≈57 g)
  • ½ tsp garlic powder (≈2 g)
  • 1 tsp honey (≈7 g) - for a slightly smoother, less sharp sauce

Instructions

  1. Pat the chicken thighs dry and season all over.
  2. Heat the oil in a large skillet over medium-high. Cook the chicken in a single layer (batches if needed), 6-8 minutes without moving it much.
  3. Flip, reduce the heat to medium, and cook another 5-7 minutes. Thighs are best around 175-185°F (79-85°C).
  4. Move the chicken to a plate and drop the heat to low.
  5. Whisk the Frank’s, butter, garlic powder, and honey (if using) in the same skillet until the butter melts. Don’t let it boil hard.
  6. Return the chicken and turn to coat. Give it 1-2 minutes in the sauce, then spoon the extra over the top.