East Buffalo Chicken - olive oil

Method

• *Okay, Im cheating here.
• We like to keep a bag of frozen chicken breast tenderloins in the freezer for a variety of dishes.
• These bags o chicken can be found at your local wholesale warehouse-style store, and sometimes at your local grocery store.
• You could also pick up extra chicken when you see a good price at the grocery store, and pop it in the freezer.
• I like the frozen tenderloins because I can drop them in the pan frozen, and they STILL cook up quickly.
• What can I say, Im all about the easy.
• 1.
• Heat about a tablespoon, or two, of pure olive oil in a skillet over medium heat.
• When the oil starts to ripple slightly, carefully place the chicken in the skillet to cook.
• While the chicken cooks, sprinkle a generous amount of the Louisiana seasoning over the chicken.
• (Recipe below!)
• 2.
• When the one side is cooked, flip the chicken and hit the other side with the seasoning.
• Continue cooking until its almost done.
• 3.
• Now, take your utensil of choice (I prefer a slightly flat-edged spoon) and go medieval on the chicken to break it up into bite-sized pieces.
• Let the chicken finish cooking.
• 4.
• Move the chicken to the outside of the skillet, and drop in the butter to melt.
• 5.
• Add the hot sauce, stir just to combine, and turn off the heat.
• Its like this: further heating will cause the butter to separate and leave your sauce very oily instead of creamy.
• (The sauce will break yup, thats a cooking term for fail.
• Use it sometime, and watch the looks you get.
• ).
• 6.
• Serve and enjoy!
• We like to serve the chicken over steamed white rice, with a big honkin (thats a technical term) dollop of bleu cheese dressing.
• Serve up a side of your choice and youre good to go.
• ** Louisiana Seasoning, Ver.
• 2.0
• Heres my version of a Louisiana seasoning blend.
• Ill admit it, I started with a certain chefs recipe (BAM?
• ), but tweaked it to our taste.
• Try it, and youll be saying, ah-YEE.
• (Thats Cajun for Youbetcha.)
• 1 Tbsp.
• kosher salt 4 Tbsp.
• paprika 2 Tbsp.
• garlic powder 1 Tbsp.
• dried oregano 1 Tbsp.
• cayenne pepper 1 Tbsp.
• fresh ground black pepper 1 Tbsp.
• onion powder 1 Tbsp.
• dried thyme
• Combine and store in an airtight container (a small Mason jar works works great) and use on dang-near anything, although I tend to stop before I reach for the ice cream.
• Just remember to give it a quick shake each time you use it.