Crispy Buffalo Chicken
This crispy, spicy buffalo chicken is baked to perfection!
Every time I make breadcrumb coated chicken, I wonder why I don’t make it more often. It’s always so dang good, but truly it’s because the coating process dirties so many dishes. I love that this chicken is baked and I love that the recipe uses panko. It’s so light and so crispy. Adding buffalo flavors to that just made it one of my all-time favorite chicken recipes!
What You Need:
For the Chicken:
4 skinless, boneless chicken breasts
1/3 cup all purpose flour
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup ranch dressing
1/4 cup buffalo sauce
For the Panko Mixture:
3/4 cup Panko breadcrumbs
3/4 cup shredded Monterey jack cheese
2 Tbsp. Frank’s Red Hot seasoning blend
Salt and pepper to taste
For the Sauce:
6 Tbsp. ranch dressing
6 Tbsp. buffalo sauce
Directions:
For the Chicken: Prepare the chicken by pounding to an even thickness.
In a medium dish, combine flour with salt and pepper. In a separate medium dish, mix together ranch dressing and buffalo sauce.
For the Panko Mixture: In a separate medium size dish, combine all ingredients.
Take each piece of chicken and dredge first through the flour, then buffalo sauce, then panko mixture.
Place coated chicken onto a foil or parchment paper lined baking sheet.
If there is any excess panko, press it into the top of the already coated chicken.
Bake in a preheated 425 degree oven for 20 to 25 minutes or until chicken is fully cooked.
For the Sauce: Combine ingredients.
Serve the chicken drizzled with prepared sauce.
Recipe from Life, Love, & Sugar