Buffalo Chicken Recipe
- 4 boneless skinless chicken breast halves (5 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup seasoned bread crumbs
- 3 tablespoons canola oil
- 1/4 cup buffalo wing sauce
- 1/4 cup shredded provolone cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1. Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with bread crumbs.
- 2. In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted. Yield: 4 servings.
1 each: 349 calories, 19g fat (5g saturated fat), 101mg cholesterol, 935mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 35g protein.
Reviews for Buffalo Chicken
"My husband and I really liked this but it was too spicy for my teen. We'll just have to make without him. Only adjustment I would make would be for less canola oil."
"Really liked the taste! Used Tyson frozen chicken tenders prepared according to directions in oven transferred to stove top skillet following rest of recipe to complete. Used cheeses on hand-mozzarella / cheddar. Really quick after working all day! About 1/2 hour total. Hubby loved the spicey kick."
"another family favorite"
"Thought this was a really simple, but delicious, recipe to change up weeknight chicken."
"I made this for my daughter who normally doesn't eat chicken & she ate every bite!"
"An interesting take on lasagne; very rich."
"YUM! I made this the other night! I pulled out the leftovers and snacked on them while I made dinner last night. I just couldn't get enough. I used the medium wing sauce since I'm not a spicy person & I also used panko bread crumbs (Japanese bread crumbs that have WAY more substance than traditional bread crumbs). The panko bread crumbs made the chicken nice & crunchy. I'll scale back the cheese next time-too much for me & I'll probably try adding some crumbled blue cheese on top for a more traditional take on the whole buffalo style chicken. SOOO glad I tried this one!!"
"Yummy. I use barbeque sauce and don't cook the chicken quite so long."
"My husband and I LOVE this. Very quick to throw together and it tastes great."
"This chicken is amazing! I wouldn't change a thing. Served it with cooked carrots and a potato with butter and sour cream. The chicken is slightly spicy but the cheese on the chicken and the sour cream on my potato toned it down a little. My family ate it and said I could make it again. I definitely will because it was quick, easy, and delicious! Leftovers warmed up good too. This recipe is a keeper!"
"This recipe was fabulous! I made it with the cucumber salad from the magazine. It will definitely be made again!"
"Great for a newbie cooker. Very easy and tasty. Took no time after work to cook up a great meal. Thanks!"
"A new favorite for my husband and I. I make a couple of servings at the beginning of the week and then cut them up for sandwiches to bring to work. Just add some lettuce and tomato. So easy and very good!"
"Wonderful recipe! I used tenderloins in place of the breast halves, and also used milk in place of egg. Finally I used monterey jack cheese in place of provolone/mozzarella. Great recipe, I am making it again this week!"
"Very good! The hubs LOVED it. Instead of provolone cheese, I used some left over bleu cheese crumbles (from Blue Cheese Herb Loaf, p. 65.)"
"This is wonderful. It is not to spicy and has a great flavor to it."
"Tried this tonite and it is good! The spicy chicken goes very well with the Sweet Cucumber Salad on the same page (SD JJ10)"