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Baked Buffalo Chicken

When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. —Beth Zimmerman, Willingboro, New Jersey
  • 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 bread crumbs

Directions

  • 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°.

Test Kitchen Tips
  • It's worth it to keep plenty of dinner ingredients on hand. Buy chicken breasts in bulk and freeze them so you always have something for dinner.
  • Tarragon has many health benefits including protection against cholera, protection against dementia, and it can even help those who suffer from type 2 diabetes.
  • Check out 30 other baked chicken recipes that work for any occasion.
  • Nutrition 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.

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    Reviews

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    Average Rating:
    • Emma
      Dec 30, 2020

      I'd make it again! Modifications I Made: I did not have dried tarragon so it was omitted, I added a couple of shakes of cajun seasoning & regular hot sauce in the buffalo wing sauce before refrigerating to make sure it was hot/spicy enough. I put pepper directly on the chicken after refrigeration. Also, I realized I did not need to follow the specific measurements for the flour and panko, I simply needed to make sure I have enough to well coat the chicken.

    • mimirita
      Sep 14, 2020

      I marinated the chicken in Frank’s buffalo wings sauce for about six hours. My son said he could barely taste any spice or tang at all, and my husband said he couldn’t taste any. The chicken was crispy but not really that flavorful.

    • Tammy
      Aug 27, 2020

      Great , simple, and easy recipe. Nice amount of heat for buffalo lovers! To the Panko mix I added paprika for flavor kick and because I like how it darkens the pale color of the breadcrumbs a bit. The next day leftovers were just as great, I placed a slice of hot pepper jack cheese over each breast and then microwaved until bubbly, about a minute 10 seconds, it was delicious that way too!

    • Kristin
      Apr 19, 2020

      Would probably be better if it were fried. If it's going to be baked, I don't know that Panko is the best choice.

    • scrambledwithcheese
      May 22, 2017

      Not bad. It was not crispy though like the picture makes it seem like it would be. This was easy and fairly quick if planned ahead marinating time. I might make it again.

    • klesinski
      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.

    • sallyjojo
      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.

    • brownrexx
      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.

    • Angel182009
      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.

    • laceyv
      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.