- 3/4 cup Buffalo wing sauce, divided
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 cup all-purpose flour
- 3/4 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1-1/4 cups panko (Japanese) bread crumbs
- Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts and turn to coat. Let stand 15 minutes or refrigerate, covered, up
- to 24 hours.
- Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere.
- Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Baked Buffalo Chicken
"Excellent! I used Sweet Baby Ray's Wing Sauce and I did include the tarragon. I also sprayed the rack with olive oil to eliminate chicken from sticking. We will be making this again."
"Excellent!! So much flavor without having to fry! I didn't have time to marinate and didn't use the tarragon and it still had loads of flavor. Will be making again :) Definitely not soggy if you bake it on a rack and no need to turn it."
"I didn't use the tarragon but we thought that the flavor was excellent and didn't have any problems with it being soggy. I used Texas Pete's wing sauce."
"I made this last night for my husband. I thought he would love it. He thought the chicken turned out soggy (with the adding of the additional sauce). He suggested having the extra sauce on the side. The tarragon added a good second flavor."