Baked Buffalo Chicken
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Love Buffalo wings but not the grease? This lighter, oven-baked version keeps all the spicy, crispy goodness—just without the fryer (or guilt). Perfect for weeknights, game days, or anytime that craving hits.
Ingredients:
Directions:
Image source: Taste of Home
Ingredients:
- ¾ cup Buffalo wing sauce, divided
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ¾ cup all-purpose flour
- ¾ teaspoon dried tarragon
- ½ teaspoon black pepper
- 1¼ cups panko bread crumbs
Directions:
- Marinate: Pour ⅓ cup of the wing sauce into a shallow dish. Add chicken, turning to coat. Let stand for 15 minutes or refrigerate (covered) up to 24 hours.
- Preheat: Set oven to 400°F. Drain chicken, discarding used marinade.
- Prepare coatings: In separate shallow bowls, place:
- Flour mixed with tarragon and pepper
- Remaining wing sauce
- Panko bread crumbs
- Coat the chicken: Dip each piece first in the flour mixture (shake off excess), then in wing sauce, and finally in bread crumbs. Press lightly so crumbs stick.
- Bake: Arrange chicken on a rack in a 15x10-inch baking pan. Bake 25–30 minutes, until golden and cooked through (165°F internal temperature).
