Buffalo Chicken


April 20, 2019

Buffalo Chicken 5 0 5 1
  • Prep: 5 mins
  • Cook: 5 hrs
  • 5 mins

    5 hrs

    5 hrs 5 mins

  • Yields: 6 serves


1 kilo chicken thighs

Breading mixture ( 2 cups of plain flour, 3 tablespoons of smoked paprika, 3 teaspoons of cayenne pepper and 3 teaspoons of salt)

3 tablespoons of butter

1 bottle of Franks Red Hot sauce or similar

Additional 2 tablespoons of butter


1Place chicken thighs in breading mixture and mix well, put in the fridge for 4 hours in a sealed container.

2Using a searing slow cooker (or frypan) add 3 tablespoons of butter to melt then lightly sear chicken thighs.

3Return insert to slow cooker adding additional butter and Franks Red Hot sauce.

4Cook on Low for 5 hours .

5Then shred chicken and mix well.

6Serve in wraps or whatever suits you.

7Enjoy 😊

Submitted by Joanne Talarico


1 Review

Darren Comley

April 25, 2019

This is a great recipe. Couldn’t find Franks sauce so had to substitute with beerenberg hot tomato sauce. Will definitely look wider foe Franks sauce and do this again

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