Pulled Buffalo Chicken
*Adapted from Danielle Walker of @AgainstAllGrain
This is a fun spin on buffalo chicken that gives you all the delicious flavor derived from the sauce, but less of the “not-so-good” for you stuff like processed breadcrumbs and frying procedure. This recipe makes a fair amount, so it can feed a family of 4 easily and can be made in about 2 hours. I like to pair this with cauliflower mash, but it would also be good in a sandwich with shredded carrots, arugula and blue cheese spread if you prefer.
Ingredients:
Olive or Avocado oil
2lbs. boneless, skinless chicken breasts
3/4 cup Frank’s red hot sauce (original)
1/4 cup melted ghee
1 tablespoon apple cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
Directions:
Preheat the oven to 275*F.
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.
Stir together the rest of the ingredients and pour over the chicken. Stir to coat all the pieces and bring to a boil.
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.
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.
- 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
- Preheat the oven to 275*F.
- 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.
- Stir together the rest of the ingredients and pour over the chicken. Stir to coat all the pieces and bring to a boil.
- 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.
- 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.
