Pulled Buffalo Chicken
  • Olive or Avocado oil
  • 2lbs. boneless, skinless chicken breasts
  • ¾ cup Frank's red hot sauce (original)
  • ¼ cup melted ghee
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons salt
  • ½ teaspoon cayenne pepper
  1. Preheat the oven to 275*F.
  2. In a dutch oven or large sauce pan, heat 1-2 tablespoons oil.  Working in batches, sear the chicken breasts on both sides until all the pieces are browned nicely (about 1-2 minutes per side).  Return all the chicken to the pan.
  3. Stir together the rest of the ingredients and pour over the chicken. Stir to coat all the pieces and bring to a boil.
  4. Cover the pot and place in the oven for 1 hour 45 minutes.  The chicken may be done after 1 hour, so check it after an hour.  If the pieces are pulling apart easily, it's done.
  5. Remove the chicken from the pan and shred with two forks.  After all the chicken is shredded return to the pan and stir to coat in any remaining sauce. Serve immediately.  It's best when it's warm.  However, it is a great dish to make ahead for your week.  It keeps very well for about 4 days.
Recipe by Shaped By Sherri at https://shapedbysherri.com/pulled-buffalo-chicken/