If youre feeling like chowing down on some spicy fried chicken, Buffalo and Nashville hot chicken are two of the most popular versions youll find in the U. S. But while they might both have some crunch and kick to them, theres some substantial difference between the two in terms of ingredients and flavor, as well as the way theyre prepared.
Lets start with Buffalo chicken — or to be precise, Buffalo wings, since its a recipe thats typically made with chicken wings as a bar snack (although in theory, theres no reason the same recipe cant be applied to other pieces of chicken). Here, chicken wings are deep-fried and then doused in a pretty simple vinegar-based hot sauce made with cayenne pepper, like Franks Red Hot or Crystal hot sauces, mixed with some butter. Some recipes go a bit further and add extras like garlic or Worcestershire sauce, but these generally are added extras that arent standard across all versions of Buffalo wings.
Nashville hot chicken also uses cayenne, but has more ingredients overall: Its first marinated in a mix of buttermilk, pickle brine, and a similarly vinegary hot sauce. The chickens breading may also contain black and cayenne peppers, and when its done, a final glaze-like sauce adds more cayenne but branches out beyond Buffalo chicken to include paprika, black pepper, onion, garlic, and notably, brown sugar for a sweet kick. This makes for a more rounded set of flavors compared to the pure cayenne kick of Buffalo sauce.
Buffalo chicken is one of those iconic American foods that seems to have been around forever With its addictive combination of heat, tang, and rich creaminess, this dish has secured its place in the pantheon of great comfort foods But for the uninitiated, the taste of Buffalo chicken can be a bit mysterious. Just what exactly makes this dish so craveable? Read on to find out!
The Origins of Buffalo Chicken
While Buffalo chicken wings may seem ubiquitous today, this dish has a relatively recent origin story. It all started back in 1964 in (you guessed it) Buffalo, New York. According to legend, it was invented at the Anchor Bar when owner Teressa Bellissimo was looking to whip up a quick late-night snack for some hungry patrons. She deep-fried some chicken wings, tossed them in a buttery hot sauce, and a local favorite was born.
This iconic “bar food” spread through western New York, eventually making its way across the country in the 1980s and 90s. It became a sports bar staple and game day go-to thanks to its craveable flavor. Traditional Buffalo wings may still reign supreme but these days you can find Buffalo chicken everything – from wraps and pizza to salads and sandwiches.
Decoding the Flavors
So what gives Buffalo chicken its uniquely addictive taste? It comes down to a perfect balance of flavors and textures:
Spicy – The defining flavor of Buffalo chicken is the heat from cayenne pepper-based hot sauce, like Frank’s RedHot. This gives it its signature fiery kick. The level of spiciness can be adjusted based on personal preference.
Tangy – Vinegar is a key component of Buffalo wing sauce, giving it a bright, tangy flavor. This helps cut through the richness of the chicken and butter.
Creamy – Melted butter is swirled into the hot sauce, giving it a smooth, creamy texture that perfectly balances the acidity of the vinegar. The butter also carries the spices, coating each bite.
Rich: Buffalo chicken tastes rich and satisfying because the melted butter makes the food feel thick and smooth in the mouth.
Savory – Worcesterchire sauce and garlic powder add subtle savory umami notes, bringing more depth to the flavor.
Crunchy – Traditional Buffalo chicken wings offer irresistible contrast between the crispy breaded exterior and the juicy meat inside when fried.
Beyond the Burn: Mild to Wild
One of the great things about Buffalo chicken is just how customizable it is to suit any preference. The key is adjusting the ratio of hot sauce to butter:
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Mild: Use about 1 part hot sauce to 3 parts butter for a little heat. Great for kids or spice novices.
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Medium—Get the right amount of heat with two parts hot sauce to two parts butter. This is considered the classic Buffalo flavor.
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Hot – For serious heat, amp it up to 3 parts hot sauce to 1 part butter. Add extra cayenne or hot pepper flakes as desired.
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Daredevils can turn up the heat by adding more peppers and 4 parts hot sauce to 1 part butter. Caution: may cause sweating!.
No matter where you fall on the spice-o-meter, the combination of heat, acidity, and creaminess makes Buffalo chicken a universally craveable flavor. Just adjust the ratios until you find your personal sweet spot.
Maximizing the Versatility
While the OG Buffalo chicken wing still reigns supreme, one of the coolest things about Buffalo chicken is how versatile it is:
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Buffalo chicken dip – Blend shredded chicken with hot sauce, cream cheese, and ranch dressing for the ultimate game day app.
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Buffalo chicken sandwiches – Chicken tenders dunked in Buffalo sauce, served on a bun with blue cheese dressing.
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Buffalo chicken pizza – White pizza topped with chicken, Buffalo sauce, and mozzarella.
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Buffalo chicken wraps – Chicken, lettuce, tomato and Buffalo sauce all wrapped up.
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Buffalo chicken salad – Turn Buffalo chicken into a lighter meal with greens and fresh veggies.
So don’t be afraid to get creative with recipes and ingredients while still preserving that authentic Buffalo flavor!
FAQs
Still have some lingering questions about Buffalo chicken? Here are some frequently asked questions:
What cut of chicken is best for Buffalo wings?
The ideal cut is chicken wings! Whole wings or wing drumettes work great. The contrast of crisp skin and tender meat takes this dish to the next level.
What dipping sauces work with Buffalo chicken?
Blue cheese and ranch dressings are classic pairings. Their cool, creamy flavors balance the heat. Celery sticks also cut through the intensity.
How long does Buffalo chicken last in the fridge?
Leftover Buffalo chicken will keep in an airtight container for 3-4 days. Reheat gently before serving.
Can you freeze Buffalo chicken?
Yes, it freezes well for 2-3 months. Make sure you seal it in an airtight container or freezer bag first.
What’s the best oil for frying Buffalo wings?
For maximum crispiness, use a neutral oil with a high smoke point like canola or vegetable oil. Avoid olive oil as it can burn.
Bring on the Heat
Buffalo chicken is all about that perfect bite that brings the fiery burn, tangy zip, and luxurious creaminess in each mouthwatering forkful. This iconic bar snack turned American staple has staying power for a reason. So don’t be afraid to get creative and make Buffalo chicken your own. Just be prepared for some very happy tastebuds – and maybe keep some extra napkins handy!
The preparation and service differences to know
Although its the spices and hot sauces that make up the biggest taste differences between these two types of chicken, its worth knowing other differences in the way theyre prepared and served. As mentioned, Buffalo wings are, well, wings, and theyre often snapped in half before cooking, so eating them is more like getting meat off a drumstick. Meanwhile, Nashville hot chicken can use all parts of the bird, particularly breasts and thighs. While both are deep-fried, Buffalo wings go straight in the fryer without breading; Nashville hot chicken is fully dredging and breaded, and more flavor can be injected by adding seasonings to the flour mix you dip the chicken in.
Both chicken types are served differently, too: Buffalo wings are more of a bar snack, so theyll typically come with just a couple of accouterments on the side. Buffalo wings are served with celery and a blue cheese sauce for dipping, which both help cut the heat and acidity of the Buffalo sauce. Quite differently, Nashville hot chicken is served with bread and pickles (some call it a sandwich, some dont). If youre looking for a main meal, Nashville is probably a better bet, thanks to the larger chicken pieces used. If youre trying to choose based on flavor profile, Nashville hot chicken tends to be spicier (Buffalo chicken has more of an acidic tang to it), but be warned that because there are a lot of different recipes out there, both types can vary in terms of heat.