Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—no other hot sauce creates that signature tang.
Cheesy Buffalo Chicken & Crispy Potatoes
Get ready to spice up your meal prep with this Cheesy Buffalo Chicken & Crispy Potatoes dish, packed with a whopping 66 grams of protein! Tender, flavorful chicken smothered in zesty buffalo sauce pairs perfectly with golden, crispy potatoes for a satisfying bite. This easy, high-protein recipe is your new go-to for delicious, nutritious meals throughout the week!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 Diced Onion
- 900g Diced Potatoes (Carisma Potatoes) (31.8 oz)can be substituted for any other type such as russet potatoes, sweet potatoes, etc.
🥩Meat & Seafood(1)
- 900g Diced Chicken Breast (raw weight) (1.98 lbs)
🥛Dairy & Eggs(2)
- 25g Butter (Nuttelex Light) (1.75 tbsp)
- 100g Light Grated Mozzarella (Bega 50% Less Fat Grated Cheese) (3.53 oz)
🫙Pantry Staples(2)
- 1 Tbsp Honey (15 ml)
- 1 Tsp Olive Oil (5 ml)
🧂Spices & Seasonings(6)
- 1 Tsp Garlic Powder (5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Oregano (5 ml)
- 1.5 Tsp Smoked Paprika (7.5 ml)
- 1 Tsp Smoked Paprika (5 ml)
- 1 Tsp Salt (5 ml)
📦Other(3)
- 100ml Buffalo Sauce (Franks Redhot Buffalo Sauce - or your choice of sauce) (3.38 fl oz)
- 1 Tsp Chilli Powder (5 ml)
- Optional Toppings: Buffalo Sauce, Parsley Flakes & Low Calorie Ranch (low fat greek yoghurt mixed with ranch seasoning)optional
👨🍳 Instructions
- 1
Start by grabbing your diced chicken breast, add the seasonings listed, then mix it together and set it aside.
- 2
Grab your diced potatoes, add a bit of olive oil with the same seasonings, mix well and air fry or oven bake until golden brown and crispy.
- 3
In a pan on medium heat, add light butter, followed by diced onion. Once it has some color, add the chicken and let it cook through.
- 4
Once the chicken is cooked, take it off the heat and add buffalo sauce with a bit of honey, then add the crispy potatoes and mix it all together.
- 5
Add a little bit of cheese on top, place it on the stove or back in the oven until the cheese is melted and golden brown.
- 6
Optionally, add more buffalo sauce and ranch, then divide into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Air fry potatoes at 400°F for 12-15 minutes, shaking every 5 minutes, because the circulating hot air creates maximum surface contact for Maillard browning while maintaining fluffy interiors.technique400°F, 12-15 minutes
- ✓Remove chicken from heat at 155°F internal temperature since carryover cooking will bring it to safe 165°F while preventing the proteins from over-coagulating and becoming dry.timing155°F internal
- ✓Mix buffalo sauce with honey in a 4:1 ratio off the heat because high temperatures break down honey's fructose, creating bitter compounds and reducing its balancing sweetness.ingredient4:1 ratio
- ✓Use a cast iron or carbon steel pan for the chicken because these retain heat better than stainless steel, maintaining proper searing temperature when cold protein hits the surface.equipment
- ✓Melt cheese under the broiler for 2-3 minutes at 6 inches distance because radiant heat creates the golden-brown lactose caramelization without overcooking the chicken underneath.technique2-3 minutes, 6 inches
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—no other hot sauce creates that signature tang.
Cheesy Buffalo Chicken & Crispy Potatoes
Get ready to spice up your meal prep with this Cheesy Buffalo Chicken & Crispy Potatoes dish, packed with a whopping 66 grams of protein! Tender, flavorful chicken smothered in zesty buffalo sauce pairs perfectly with golden, crispy potatoes for a satisfying bite. This easy, high-protein recipe is your new go-to for delicious, nutritious meals throughout the week!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 Diced Onion
- 900g Diced Potatoes (Carisma Potatoes) (31.8 oz)can be substituted for any other type such as russet potatoes, sweet potatoes, etc.
🥩Meat & Seafood(1)
- 900g Diced Chicken Breast (raw weight) (1.98 lbs)
🥛Dairy & Eggs(2)
- 25g Butter (Nuttelex Light) (1.75 tbsp)
- 100g Light Grated Mozzarella (Bega 50% Less Fat Grated Cheese) (3.53 oz)
🫙Pantry Staples(2)
- 1 Tbsp Honey (15 ml)
- 1 Tsp Olive Oil (5 ml)
🧂Spices & Seasonings(6)
- 1 Tsp Garlic Powder (5 ml)
- 1 Tsp Onion Powder (5 ml)
- 1 Tsp Oregano (5 ml)
- 1.5 Tsp Smoked Paprika (7.5 ml)
- 1 Tsp Smoked Paprika (5 ml)
- 1 Tsp Salt (5 ml)
📦Other(3)
- 100ml Buffalo Sauce (Franks Redhot Buffalo Sauce - or your choice of sauce) (3.38 fl oz)
- 1 Tsp Chilli Powder (5 ml)
- Optional Toppings: Buffalo Sauce, Parsley Flakes & Low Calorie Ranch (low fat greek yoghurt mixed with ranch seasoning)optional
👨🍳 Instructions
- 1
Start by grabbing your diced chicken breast, add the seasonings listed, then mix it together and set it aside.
- 2
Grab your diced potatoes, add a bit of olive oil with the same seasonings, mix well and air fry or oven bake until golden brown and crispy.
- 3
In a pan on medium heat, add light butter, followed by diced onion. Once it has some color, add the chicken and let it cook through.
- 4
Once the chicken is cooked, take it off the heat and add buffalo sauce with a bit of honey, then add the crispy potatoes and mix it all together.
- 5
Add a little bit of cheese on top, place it on the stove or back in the oven until the cheese is melted and golden brown.
- 6
Optionally, add more buffalo sauce and ranch, then divide into 4 equal servings and enjoy.
💡 Pro Tips
- ✓Air fry potatoes at 400°F for 12-15 minutes, shaking every 5 minutes, because the circulating hot air creates maximum surface contact for Maillard browning while maintaining fluffy interiors.technique400°F, 12-15 minutes
- ✓Remove chicken from heat at 155°F internal temperature since carryover cooking will bring it to safe 165°F while preventing the proteins from over-coagulating and becoming dry.timing155°F internal
- ✓Mix buffalo sauce with honey in a 4:1 ratio off the heat because high temperatures break down honey's fructose, creating bitter compounds and reducing its balancing sweetness.ingredient4:1 ratio
- ✓Use a cast iron or carbon steel pan for the chicken because these retain heat better than stainless steel, maintaining proper searing temperature when cold protein hits the surface.equipment
- ✓Melt cheese under the broiler for 2-3 minutes at 6 inches distance because radiant heat creates the golden-brown lactose caramelization without overcooking the chicken underneath.technique2-3 minutes, 6 inches