Bill's Buffalo Chicken

How to make Bill’s buffalo chicken Step-by-Step!

If I had a signature dish, this would be it. This dish is named after the man who came up with it, my father. While I was growing up, my dad loved to cook chicken wings. He started by frying them in the kitchen, but one day my uncle tossed some wings on the grill. Once my dad experienced grilled wings, he never went back to the fryer. The smell of these wings always brings back memories of summer. I became very interested in helping my dad man the grill. When it got cold, we would cut down on making wings because we did not want to man the grill in the frigid temps. Around the time that I went to college, my dad called me excited, “you have to try this recipe!” Bill’s chicken was born.

You will need tongs and a frying pan for this recipe.


quarter stick of butter

1 lb. boneless chicken tenderloins

Cavender’s Greek Seasoning

optional: smoked sausage

Hot sauce of your choosing (I use Frank’s Red Hot)


1.Preheat oven to 400 degrees.

2. Melt butter in frying pan with stove top burner on medium

3. Once the butter is melted, place the chicken tenderloins in the frying pan.

4. Sprinkle desired amount of greek seasoning on the chicken (I make sure each tenderloin is covered)

5. Let the chicken cook for 5 1/2 minutes, then flip and add seasoning to the opposite side.

6. Now let the chicken cook for an additional 5 1/2 minutes for a total of 11 minutes.

7. Finally, it is time to add the hot sauce, cover each tenderloin with as much or as little sauce (hint: the more you add the hotter it is).

8. (Optional) If you decided to add smoked sausage to this dish, then you would need to cut the smoked sausage into your desired bite size pieces. I generally cut mine into half inch pieces.

9. Once you have added the hot sauce (and smoked sausage), then place the frying pan in your 400 degree oven.

10. Bake chicken for 15-20 minutes. I generally check the chicken at the 15 minute mark to see how done it is. The firmer the chicken is, the more thoroughly cooked it is going to be. The rule of thumb is that it should be the texture of your palm. I usually cut into one of the tenders to make sure that it is cooked thoroughly. If you see pink, then put the chicken back in for another 5 minutes or so.

11. After you take the chicken out of the oven, you are ready to eat (once it cools down!).

Please email me if you have any questions regarding this or any other recipe. If you have any ideas for recipes, please send them my way! I will try the recipe out and include a post with a picture! Feedback will help me bring more value to you! So please do not hesitate to contact me at!

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