NEXT RECIPE >

Baked Buffalo Chicken Recipe
Baked Buffalo Chicken Recipe photo by Taste of Home
Next Recipe

Baked Buffalo Chicken Recipe

Read Reviews
4.5 10 10
Publisher Photo
When I make this tangy chicken, I have to double the recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. —Beth Zimmerman, Willingboro, NJ
TOTAL TIME: Prep: 20 min. + marinating Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1 chicken breast half : 277 calories, 5g fat (1g saturated fat), 94mg cholesterol, 811mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 starch.

Directions

  1. 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
  2. to 24 hours.
  3. 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.
  4. Place chicken on a rack in a 15x10x1-in. baking pan. Bake 25-30 minutes or until a thermometer reads 165°. Yield: 4 servings.
Originally published as Baked Buffalo Chicken in Taste of Home December 2015, p30

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Baked Buffalo Chicken

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
klesinski User ID: 1037014 253281
Reviewed Aug. 28, 2016

"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."

MY REVIEW
sallyjojo User ID: 5675269 244481
Reviewed Feb. 25, 2016

"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."

MY REVIEW
brownrexx User ID: 1161327 242940
Reviewed Jan. 31, 2016

"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."

MY REVIEW
Angel182009 User ID: 6228642 242123
Reviewed Jan. 19, 2016

"This chicken recipe was fantastic. My family is a big fan of spicy and we all thought this was a great change to your basic chicken recipe."

MY REVIEW
laceyv User ID: 6540869 240707
Reviewed Dec. 31, 2015

"Tasted good and pretty easy to make. I had a little bit of a problem keeping the breading on the chicken when I flipped it half way through baking. Will make again."

MY REVIEW
Debra Torres User ID: 4566970 240574
Reviewed Dec. 29, 2015

"This did not turn out well! Granted I didn't have panko crumbs and used breadcrumbs instead. Maybe that's why I ended up with soggy clumps on my chicken. I also flipped the chicken halfway through and lost most of the crumbs in the pan. Not a keeper for us."

MY REVIEW
danielleylee User ID: 4484886 240480
Reviewed Dec. 28, 2015

"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."

MY REVIEW
aug2295 User ID: 4631582 239853
Reviewed Dec. 20, 2015

"I had some trouble getting the bread crumbs to stick but otherwise it came together pretty easy. The flavor of the wing sauce definitely came through, so make sure you have some blue cheese to cool back down!"

MY REVIEW
homemadewithlove User ID: 4311884 237229
Reviewed Nov. 12, 2015

"Very good & easy dinner! Didnt have tarragon but the wing sauce made up for it."

MY REVIEW
jtap888@yahoo.com User ID: 6980978 236287
Reviewed Nov. 3, 2015

"Made this tonight for supper just as written. Was really good. My husband said this recipe was a keeper. I was a bit hesitant of the tarragon but it incorporated well into the flavors. For a change, you could make this into chicken nuggets or breast fillets and make a blue cheese dip for them. Five stars."

Loading Image