You had me till you added the celery. Raw celery tastes absolutely abhorrent to me. And yes, I'm just commenting for engagement, I'm well aware, I can omit the celery. 😊
The redhot sauce is basically cayenne and vinegar and salt. That's why it's so good especially with chicken. I normally just make regular chicken and get lost in the sauce, but this is a cool differentiation.
Authentic Buffalo Sauce from the Anchor Bar in Buffalo is 1 part butter, one part franks red hot sauce, salt, cayenne, garlic powder, and Worcestershire sauce to taste. Enjoy! 🦬 🪽 👌
My completely unqualified food take is that you should never use unsalted butter. I cannot think of a recipe that includes butter which would not also benefit from a little bit of salt
It's a huge common error to start chicken tight skin side down, it will shrink and become ugly, just start with meat side down, after that flip it to skin side like this you'll have your crust with a beautiful tight, just try it, Nb: that was a general remark, for this kind of recipe as it will Be shreded no need to have a beautiful non shrinked chicken tight 😊. This technic does NOT alter or enhance the taste or flavor, it's just a look thing 😁.
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Do you think there would be a way to preserve this longer than 3-7 days other than freezing?
This looks and sounds delicious! I’m definitely making it. Thank you so much!
Good idea
Buffalo Rillettes is wild, I salute your creativity
Bro invented Buffalo rillettes
I never understood the flavor of buffalo sauce…
But why put it on moldy bread?
Just kidding, the bread does look kinda green though.😅
Yeah, but you’re putting it in a jar with the assumption that it’s something that’s gonna stick around for a while… 😅
No cool ranch dressing?
😎✌️🖖👌👍🤓
“….toss in the sauce.” Wise words from the Master.
not me having exactly 3 chicken thighs in my fridge at the moment lol
You had me till you added the celery. Raw celery tastes absolutely abhorrent to me. And yes, I'm just commenting for engagement, I'm well aware, I can omit the celery. 😊
This mad man must be stopped. There's no telling what he'll do next.
think i could do this with boneless, skinless thighs?
Jiminy Cricket that sounds amazing
Looks great! I trust Chef John so I wonder why he didn’t add any white vinegar when heating the sauce?
I am disappointed in this short. No Cayenne, and you didn't tell me a quip about this Buffalo Chicken Dip.
The redhot sauce is basically cayenne and vinegar and salt. That's why it's so good especially with chicken. I normally just make regular chicken and get lost in the sauce, but this is a cool differentiation.
Louisiana hot sauce =/= buffalo dip. Shame!
No cream cheese? no crispy skin?
I put this in my frij for one months qnd it is delishus
Authentic Buffalo Sauce from the Anchor Bar in Buffalo is 1 part butter, one part franks red hot sauce, salt, cayenne, garlic powder, and Worcestershire sauce to taste. Enjoy! 🦬 🪽 👌
My completely unqualified food take is that you should never use unsalted butter. I cannot think of a recipe that includes butter which would not also benefit from a little bit of salt
It's a huge common error to start chicken tight skin side down, it will shrink and become ugly, just start with meat side down, after that flip it to skin side like this you'll have your crust with a beautiful tight, just try it,
Nb: that was a general remark, for this kind of recipe as it will Be shreded no need to have a beautiful non shrinked chicken tight 😊.
This technic does NOT alter or enhance the taste or flavor, it's just a look thing 😁.