Buffalo Spiced Crispy Chicken Breast Recipes

BAKED BUFFALO CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees.
• Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned.
• Place chicken in an 11 x 7 baking dish coated with cooking spray.
• Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.

PANKO BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl.
• Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY BUFFALO CHICKEN SANDWICH

Steps:

• Using a heavy metal shallow skillet, fill with vegetable oil ⅔rds full. Place on medium high heat. Meanwhile, in a separate bowl, whisk together flour, cornstarch, salt and pepper. In another bowl, whisk eggs until yolks and whites have combined. Pour buffalo sauce in a bowl or container that is big enough to dip the chicken breasts and set aside.
• Dredge the chicken breast through the flour mixture on both sides, shake off excess; dredge through the egg mixture on both sides, shake off excess; and dredge through the flour mixture again on both sides and shake off excess. Place in hot oil and cook on both sides for 7-10 minutes on each side, just until gold brown. Remove from heat using tongs and place on plate lined with paper towel and turn on both sides to remove excess oil and while still hot, dredge through buffalo sauce on both sides and place on cooling rack.
• Once chicken is finished, serve on potato bun with butter lettuce and bleu cheese crumbles to preference.

SPICY BUFFALO CHICKEN BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Add the cream cheese, milk, wing sauce, and chicken base to a medium sized mixing bowl. Stir to incorporate. Add the chicken and mix well.
• Spread the chicken mixture into an 11x7-inch baking dish. Sprinkle the chicken with the cracker crumbs. Place the baking dish directly into the oven and bake for 15 to 20 minutes or until the cracker crumbs are golden brown.
• Carefully remove the baking dish from the oven and let cool for 5 minutes. Serve immediately with crackers or vegetables.

BUFFALO CHICKEN THIGHS

Steps:

• Preheat oven to 450 degrees F. Heat oil over medium-high heat in a cast iron skillet. Meanwhile pat your chicken thighs dry with a paper towel and lightly season both sides with kosher salt and pepper. When the oil is hot (but not smoking) place the chicken thighs in the skillet, skin side down (this is important). Cover with a splatter screen. (I usually turn the heat down to a strong medium here, but keep an eye on it, and keep rotating the pan so the chicken thighs get browned evenly.) Check after a few minutes to make sure they are not getting too dark, and if so, turn down your heat. They should get a nice golden brown after 8 minutes or so.
• Leave the chicken thighs skin side down and transfer to the oven on a middle rack. Bake for 15 minutes, then flip the thighs and continue cooking another 4-5 minutes until the internal temperature reaches 165 degrees F.
• Meanwhile, melt butter with minced garlic in a small saucepan, cooking over medium-low heat until garlic is softened - 1-2 minutes. Whisk in the hot sauce and smoked paprika till smooth and set aside.
• Remove the chicken thighs from the oven and place on paper towels to soak up any excess oil. Whisk the buffalo sauce one more time and spoon over each chicken thigh till coated. Enjoy warm!

CRISPY BUFFALO CHICKEN WRAP

Steps:

• 1) To prepare chicken breasts, remove/cut tendons from chicken, rinse, and cut into bite size pieces. Place in a nonstick or greased skillet on medium heat. Cook until chicken is slightly browned, or the internal temperature has reached 165 degrees. When chicken is cooked, place into a bowl. Place 1-2 tbsp buffalo sauce in the bowl with the chicken. Cover with a plate and shake to evenly coat in sauce. Place tortilla onto a plate. Place lettuce (if desired) in the center. Add chicken, cheese, ranch, and any other desired toppings. To fold tortilla: take edge closest to you and fold forward away from you. Slightly push this piece snug to the toppings. Fold in the right and left edges of the tortilla. Roll the bulk of the wrap up, or fold the last piece down to finish your wrap. To crisp the wrap, place back into skillet with a small amount of butter or oil. Brown each side as desired. Enjoy!