Crispy Buffalo Chicken Recipe
Introduction
Crispy Buffalo Chicken is a flavorful twist on a classic favorite, featuring tender chicken breasts coated in a spicy, crunchy panko crust. Baked until golden and topped with a tangy buffalo ranch drizzle, this dish is perfect for an easy weeknight dinner or game day treat.
Ingredients
- 4 large skinless boneless chicken breasts
- 1/3 cup (43g) all-purpose flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup (60ml) ranch dressing
- 1/4 cup (60ml) buffalo sauce
- 3/4 cup (42g) Panko bread crumbs
- 3/4 cup (85g) shredded monterey jack or cheddar cheese
- 2 tbsp Frank’s Red Hot seasoning blend
- Salt, to taste
- Pepper, to taste
- 6 tbsp (90ml) ranch dressing (for drizzling sauce)
- 6 tbsp (90ml) buffalo sauce (for drizzling sauce)
Instructions
- Step 1: Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper or aluminum foil.
- Step 2: Pound the chicken breasts to an even thickness for consistent cooking.
- Step 3: In a medium dish, mix the flour, salt, and pepper. In another dish, combine 1/4 cup ranch dressing with 1/4 cup buffalo sauce. In a third dish, mix the panko bread crumbs, shredded cheese, Frank’s Red Hot seasoning, and additional salt and pepper as desired.
- Step 4: Coat each chicken breast first in the flour mixture, then dip into the buffalo ranch sauce, shaking off excess. Press the chicken into the panko mixture, coating both sides well. Place on the prepared baking sheet. If any panko mixture remains, distribute it evenly on top of the chicken, pressing lightly.
- Step 5: Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. If the crust browns too quickly, cover loosely with foil for the remainder of baking.
- Step 6: While baking, combine the remaining 6 tablespoons ranch dressing with 6 tablespoons buffalo sauce to create the drizzling sauce.
- Step 7: Remove the chicken from the oven and drizzle with the prepared buffalo ranch sauce. Serve immediately with your favorite sides.
Tips & Variations
- For extra crispiness, use panko breadcrumbs mixed with crushed cornflakes or nuts.
- Substitute Monterey Jack with a sharper cheddar for a more intense flavor.
- If you prefer less spice, reduce the amount of buffalo sauce or use a mild wing sauce.
- Serve with celery sticks and blue cheese dressing for a traditional buffalo wing experience.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken on a baking sheet and bake at 350°F until warmed through and the coating is crisp again, about 10-15 minutes. Avoid microwaving to keep the crust crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used. They may require slightly longer baking time due to their thickness and higher fat content.
Is it possible to make this recipe gluten-free?
Absolutely. Use gluten-free flour and gluten-free panko or crushed gluten-free crackers to keep the recipe safe for gluten-sensitive diets.
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Crispy Buffalo Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Crispy Buffalo Chicken recipe features tender chicken breasts coated in a flavorful buffalo sauce and crunchy panko breading, baked to golden perfection. Topped with a zesty ranch and buffalo drizzle, this dish is perfect for spice lovers who enjoy a crispy, oven-baked alternative to fried chicken.
Ingredients
Chicken and Coating
- 4 large skinless boneless chicken breasts
- 1/3 cup (43g) all purpose flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 3/4 cup (42g) Panko bread crumbs
- 3/4 cup (85g) shredded Monterey Jack or cheddar cheese
- 2 tbsp Frank’s Red Hot seasoning blend
- Salt, to taste
- Pepper, to taste
Sauces
- 1/4 cup (60ml) ranch dressing
- 1/4 cup (60ml) buffalo sauce
- 6 tbsp (90ml) ranch dressing
- 6 tbsp (90ml) buffalo sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil to prevent sticking and facilitate cleanup.
- Prepare Chicken: Pound the chicken breasts evenly to ensure uniform thickness, which helps them cook evenly.
- Mix Coatings: In one dish, combine flour, salt, and pepper. In a second dish, mix ranch dressing and buffalo sauce together. In a third dish, combine panko bread crumbs, shredded cheese, and Frank’s Red Hot seasoning blend.
- Coat Chicken: Dip both sides of each chicken breast first into the flour mixture, then into the buffalo/ranch sauce mixture, shaking off excess. Finally, press each breast into the panko mixture to coat fully on both sides. Arrange coated breasts on the prepared baking sheet. If any panko mixture remains, divide it evenly on top of each breast, gently pressing to adhere.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If the topping browns too quickly, cover loosely with foil for the remainder of the baking time.
- Prepare Drizzle Sauce: While the chicken bakes, mix together the additional ranch dressing and buffalo sauce to make a drizzling sauce.
- Serve: Once the chicken is cooked, remove from the oven and drizzle generously with the prepared sauce. Serve hot with your favorite sides.
Notes
- Ensure chicken breasts are of similar size for even cooking.
- Adjust buffalo sauce quantity to match your preferred spice level.
- Use a meat thermometer to confirm chicken is fully cooked to 165°F for safety.
- Leftover drizzling sauce can be refrigerated and used for dipping.
- Substitute ranch dressing with a vegan alternative to make this recipe vegan-friendly (note: original recipe is not vegan as written).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Buffalo Chicken, Crispy Chicken, Baked Chicken, Panko Crusted Chicken, Spicy Chicken
