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
Reviews
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.
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.
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!
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.
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.
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.
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.
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.