Description
Crispy Buffalo Chicken is a flavorful and crunchy homemade game day favorite. Tender chicken breasts are breaded with a seasoned panko crust, baked to perfection, and coated in a tangy buffalo and ranch sauce. This delicious recipe delivers the perfect balance of spice and creaminess, making it a crowd-pleaser that’s easy to prepare in under an hour.
Ingredients
Scale
Chicken and Coating
- 4 pieces chicken breasts (skinless and boneless)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup panko bread crumbs (or regular breadcrumbs)
- 2 tablespoons Frank’s Red Hot seasoning blend (adjust to spice preference)
Sauces
- 1 cup ranch dressing (or low-fat version)
- 1 cup buffalo sauce (adjust to taste)
- 1/2 cup additional ranch dressing (for drizzling)
- 1/2 cup additional buffalo sauce (for drizzling)
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking and ease clean-up.
- Pound Chicken: Use a meat mallet or rolling pin to pound chicken breasts to an even thickness, ensuring they cook evenly and remain juicy.
- Prepare Flour Mixture: In a medium-sized dish, combine the flour, salt, and pepper, mixing well to evenly season the coating.
- Mix Sauces: In another medium bowl, mix together the ranch dressing and buffalo sauce until fully combined for marinating the chicken.
- Prepare Panko Mixture: In a separate medium dish, add the panko bread crumbs and Frank’s Red Hot seasoning blend, stirring together to distribute the spice.
- Coat Chicken – Flour: Dip each chicken breast into the flour mixture, making sure both sides are thoroughly coated to help the sauce adhere later.
- Coat Chicken – Sauce: Transfer the floured chicken breasts into the buffalo and ranch sauce mixture, fully covering them to infuse flavor.
- Coat Chicken – Panko: Dredge each sauced chicken breast in the seasoned panko mixture, pressing firmly so the crumbs stick and create a crispy crust.
- Arrange on Baking Sheet: Place the breaded chicken breasts evenly spaced on the prepared baking sheet, allowing heat to circulate for even baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and crispy.
- Prepare Drizzling Sauce: While the chicken bakes, combine the remaining ranch dressing and buffalo sauce in a small bowl for drizzling.
- Serve: When done, remove the chicken from the oven and drizzle the prepared sauce over the top for an extra burst of flavor and tangy richness. Serve immediately.
Notes
- Adjust the amount of Frank’s Red Hot seasoning blend based on your preferred spice level.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- For a lower-fat version, opt for low-fat ranch dressing and buffalo sauce.
- If you don’t have a meat mallet, use the bottom of a heavy pan to pound the chicken evenly.
- Ensure chicken reaches 165°F internally for safe consumption.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
