Easy to customize.
I cooked the chicken with black pepper, white pepper, onion powder, paprika, and chili powder seasoning in heated up canola oil. After searing, I deglazed the pan with water and cooked them on low for a few minutes. Drained the pan, added butter and hot sauce, and then cooked them on low for another few minutes to make a buffalo sauce.
I used the same toppings but added tomatoes.
