Canned chicken is a convenient and budget-friendly protein source, making it a great pantry staple for quick meals like salads, sandwiches, soups, and casseroles. It has a long shelf life, requires no refrigeration until opened, and is already cooked, saving time in meal prep. However, canned chicken can be high in sodium, which may not be ideal for those watching their salt intake.
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The texture is often softer and sometimes mushier than fresh or frozen chicken, which might not work well in all recipes. Additionally, some brands use preservatives or added flavorings that can alter the taste. While it’s a handy option in a pinch, fresh or frozen chicken may be preferable for those looking for better texture and more control over seasoning.
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Frank’s Hot Sauce or Buffalo Sauce?
Frank’s RedHot is not technically a buffalo sauce on its own, but it is the key ingredient in making buffalo sauce. Buffalo sauce is typically made by mixing Frank’s RedHot Original Cayenne Pepper Sauce with butter (or a butter substitute), which gives it that smooth, slightly creamy texture and milder heat. I use this method when I make chicken wings.
Frank’s RedHot does sell a pre-made Buffalo Wing Sauce, which already has the butter flavor and a thicker consistency, making it a ready-to-use buffalo sauce.
If you’re making it yourself, the classic ratio is 2 parts Frank’s RedHot to 1 part melted butter, but you can tweak it depending on how mild or spicy you like it! Hannah doesn’t like spicy food and the amount added in this recipe wasn’t too spicy for her, but start with less and add more after tasting.
Leftover Buffalo Chicken Dip Ideas:
The Weight Watcher plan changed in December 2024, making potatoes (regular plan) zero points. I took 4 tablespoons of buffalo chicken dip, and added them to baked potato skins, for a delicious side dish or appetizer.
Are you a fan of buffalo anything? Check out these recipes:
