Buffalo Chicken Sweet Potatoes

Buffalo Chicken Sweet Potatoes: For when you want a bit of spice, but it’s not been long since your last Buffalo Chicken Pot O Gold…

Big fan of these as they’re 100% wingable. Also useful to do a batch and have them for lunch/dinner later in the week – Sweet potatoes seem to reheat much better than a regular baked potato.

You could just mix our Ready Cooked Chicken Breasts with some hot sauce, cheese and bits and put it on a baked potato, be we’ll assume as you’ve come to a recipe blog, you’d like to ‘make something’…

Make the buffalo sauce and marinade, chop some bits (we went with brie, celery and lime leaves), quick fry of the chicken, load it all up on the baked potato – easy.

Watch-along below!

Defrost your GSN Ready Cooked Chicken Breasts overnight in the fridge. One per person.

Cooking time will vary depending on the size of your sweet potatoes but aim for having it in the oven for 45 mins.

For super crispy skins on your Buffalo Chicken Sweet Potatoes, massage the spud in oil, and sprinkle with salt.

Stab it up a little with a fork, wrap it in foil and slide it into an oven preheated to 200 degrees.

Ingredients:

For the Buffalo Sauce:

• • 100g butter
  • 50ml Louisiana-style hot sauce (e.g., Frank’s Red Hot or Valentina Hot Sauce)
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon paprika (smoked paprika is recommended)
  • 1/2 teaspoon granulated garlic
  • Salt and pepper to taste
  • Optional: pinch of ghost pepper flakes or cayenne flakes for extra heat

For the Chicken:

• • 1 tablespoon olive oil
  • 2 Ready Cooked Chicken Breasts
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne powder
  • Salt and pepper to taste

Instructions:

For the Buffalo Sauce:

• • Melt the butter in a small pot over low heat.
  • Add the hot sauce, vinegar, Worcestershire sauce, Tabasco sauce, paprika, granulated garlic, salt, and pepper.
  • Whisk until smooth and set aside.

For the Chicken:

1. Season

• • In a bowl, combine smoked paprika, garlic powder, cayenne powder, salt, and pepper.
  • Slice the chicken, and rub this seasoning blend generously all over.

2. Heat

• • Heat olive oil in a large pan over medium heat.
  • Sear the seasoned chicken for 3 minutes per side.
  • Reduce heat to low, drizzle with 2 tablespoons of Buffalo sauce, cover, and cook for an additional 3 minutes.

CHECK ON YOUR POTATO – If it’s good, cut a cross into it, with two hands push toward the centre, smush it up and butter it. If not, be patient.

Mix your chicken, sauce, some grated cheese, finely chopped spring onions and jalapenos, and anything else you’ve got lying about the fridge and need rid of.

Portion your hot bird mix atop the potato, serve, message us and say thank you. 🤝

If you’ve ever wondered just how big a Sweet Potato can grow, look here!