Baked Buffalo Chicken
Total TimePrep: 20 min. + marinating Bake: 25 min.
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.
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.
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.
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!