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Crispy Buffalo Chicken Recipe

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4.1 from 12 reviews

Crispy Buffalo Chicken features tender, juicy chicken breasts coated in a flavorful panko and cheese crust, infused with spicy buffalo sauce and mellow ranch dressing. Baked to golden perfection, it’s a delicious twist on the classic buffalo chicken with a crispy, cheesy topping and a zesty drizzle.

Ingredients

Chicken and Coating

  • 4 large skinless boneless chicken breasts
  • ⅓ cup (43g) all purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup (60ml) ranch dressing
  • ¼ cup (60ml) buffalo sauce

Panko Mixture

  • ¾ cup (42g) Panko bread crumbs
  • ¾ cup (85g) shredded Monterey Jack or cheddar cheese
  • 2 tablespoon Frank’s Red Hot seasoning blend
  • Salt (to taste)
  • Pepper (to taste)

Drizzling Sauce

  • 6 tablespoons (90ml) ranch dressing
  • 6 tablespoons (90ml) buffalo sauce

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent sticking.
  2. Pound Chicken to Even Thickness: Prepare the chicken breasts by pounding them to ensure even thickness. This helps them cook uniformly and stay juicy.
  3. Prepare Coating Stations: In a medium dish, mix the all-purpose flour with salt and pepper. In another, combine ranch dressing and buffalo sauce. In a third dish, mix the panko breadcrumbs, shredded cheese, Frank’s Red Hot seasoning, and season to taste with salt and pepper.
  4. Coat the Chicken: Dip each chicken breast first into the flour mixture, coating both sides. Then dip into the ranch and buffalo sauce mixture, shaking off any excess. Finally, press each breast into the panko and cheese mixture, coating well on both sides and pressing the topping to adhere firmly.
  5. Arrange and Add Extra Topping: Place the coated chicken breasts on the prepared baking sheet. If there’s any leftover panko mixture, divide it evenly over the tops of the chicken breasts and press lightly to adhere.
  6. Bake the Chicken: Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165°F. If the topping begins to brown too quickly, cover loosely with foil for the remaining baking time to prevent burning.
  7. Prepare Drizzling Sauce: While the chicken bakes, mix together the ranch dressing and buffalo sauce for drizzling.
  8. Serve: When the chicken is cooked through and crispy, remove from the oven and drizzle the prepared sauce evenly over the top. Serve immediately with your choice of sides.

Notes

  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety and juiciness.
  • If you want a spicier dish, add extra buffalo sauce to the dipping and drizzling mixtures.
  • For gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for crispiness.
  • Pressing the panko mixture firmly ensures a crispy crust that holds up during baking.

Find it online: https://flavorspath.com/crispy-buffalo-chicken-recipe/