Buzz
Growing up in Mississippi, the Super Bowl wasn’t a tradition in my household. With no local professional football team except the Saints, my family was more focused on cheering—and often lamenting—Mississippi State’s games. Sundays were reserved for church, making it challenging to catch the big game amidst the Lord’s day activities.
Super Bowl Sunday and church Sunday clash on multiple fronts: spiritually, aesthetically, and even in terms of food. Yelling at the TV over a game that involves intense physicality doesn’t align with Christian values, and the typical game-day fare of wings, nachos, and chili dogs feels worlds apart from the comforting, wholesome meals served after church.
This Buffalo roasted chicken recipe is the ultimate fusion dish, blending two contrasting worlds. It marries the sacred simplicity of a roasted chicken with the bold, indulgent flavors of Buffalo wings, creating a dish that’s both unique and incredibly satisfying.
The process starts with a brine. A mix of buttermilk and Frank’s hot sauce not only infuses the chicken with flavor but also ensures it stays tender and juicy. My passion for dairy-based brines is well-known, and if you’re new to this method, get ready to be impressed.
Using cultured dairy like buttermilk or labneh for marinating offers numerous advantages. The acidity tenderizes the meat, while the proteins enhance browning on the skin. Dairy-brined chickens are remarkably forgiving—I’ve accidentally (and intentionally) cooked them past 160℉, yet the breast meat remains succulent and tender every time, thanks to the moisture, acid, and fat.
Frank’s hot sauce is the star ingredient that gives this chicken its Super Bowl flair. Its tangy, spicy profile subtly seasons the meat, eliminating the need for extra spices. The best part? You get a whole chicken’s worth of Buffalo-flavored skin, which you should devour immediately.
When it comes to side dishes, there are several great options. I’m a fan of Hidden Valley ranch roasted potatoes, but I suggest using two to three times the ranch seasoning the recipe calls for. Carrots are another excellent choice—either a refreshing shredded carrot salad or roasted carrots like the ones pictured above. Whichever you choose, top them with this Buffalo vinaigrette and sprinkle with blue cheese crumbles for extra flavor.
Super Bowl Sunday Roasted Chicken
Ingredients:
1 whole chicken (5-7 pounds)
1 quart buttermilk
1 quart Frank’s hot sauce
Buffalo sauce of your choice (I prefer this browned butter version)
Remove the chicken from its packaging and discard any extras like necks or internal organs. Dry the chicken thoroughly and place it in a large freezer bag. In a separate bowl, mix the hot sauce and buttermilk until the mixture is evenly combined.
Pour the marinade over the chicken, ensuring the cavity is filled. Seal the bag, place it in a large mixing bowl, and refrigerate overnight, preferably for a full 24 hours.
After marinating, take the chicken out of the bag and place it on a wire rack over a bowl or tray to drain excess marinade. Let it sit cavity-side down for a few minutes to avoid a pool of curdled buttermilk inside. Preheat your oven to 400℉ and use paper towels to pat off any remaining marinade.
Roast the chicken on a wire rack placed inside a rimmed baking tray, turning the tray 180 degrees every 15 minutes until the thickest part of the breast reaches 160℉ on an instant-read thermometer. Coat the chicken with Buffalo sauce and broil for 45 seconds to a minute, until the skin is bubbly and golden brown. Allow it to rest for 10 minutes before serving.
