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Baked Buffalo Chicken

Total Time

Prep: 20 min. + marinating Bake: 25 min.

Makes

4 servings

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
Baked Buffalo Chicken Recipe photo by Taste of Home

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

  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°.

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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