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Buffalo Chicken

Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?

  • Prep:
  • Total Time:
  • Servings: 4
Buffalo Chicken

Source: Everyday Food, June 2007


For the Chicken:

  • 1/3 cup all-purpose flour
  • 2 teaspoons paprika
  • Coarse salt
  • 8 skinless chicken drumsticks (about 2 pounds total)
  • 1/4 cup vegetable oil
  • 1/4 cup ketchup
  • 1 tablespoon butter, melted
  • 1 to 2 tablespoons hot sauce, such as Tabasco
  • Celery sticks, for serving

For the Better Blue-Cheese Dip:

  • 1 ounce blue cheese, crumbled
  • 2/3 cup plain low-fat yogurt
  • 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper


  1. Make the Chicken: On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.

  2. In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.

  3. Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.

  4. Make the Dip: In a small bowl, combine cheese, yogurt, and lemon juice. Season with salt and pepper. Mix well with a fork, mashing cheese to combine.

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