Solo Buffalo Chicken Night

Steps

1. Preheat the oven to 200°C.
2. Pat the chicken dry, brush with the neutral oil, then rub the seasoning blend over both sides of every thigh.
3. Spread the thighs on the baking sheet in a single layer. Bake 25–30 minutes until juices run clear or internal temp hits 74°C.
4. Meanwhile, whisk the yogurt with the ranch spice mix and the lemon juice plus thinning milk until smooth. Taste, adjust salt, and refrigerate. Done with the ranch — fresh ranch is good, day-old ranch is great.
5. Pull the baking sheet from the oven and let the chicken rest uncovered for 8 minutes. The oven/microwave is now free.
6. Microwave the danshaku potato pack 2 minutes until hot through. Done with the oven/microwave.
7. While the potatoes heat, pull the chicken apart with two forks into rough shreds — uneven texture is good here.
8. Tip the hot potatoes into a bowl, add butter and milk, and mash until smooth. Season with salt and stop the moment it comes together.
9. Weigh out 250–300g of shredded chicken into a bowl, pour over buffalo sauce, and toss to coat. Refrigerate the remaining ~700g for leftovers — wraps, salads, or rice bowls all week.
10. Plate buffalo chicken alongside mash, with ranch for dipping. Crudités on the side if you want them.