This crispy tangy chicken will disappear fast from your family’s table.
This makes a healthy quick meal for another busy weeknight. Which seems to be the normal around here lately. We like to put this chicken on top of a big salad, but I am sure they would make tasty sandwhiches too. This is such a delicious way to enjoy those buffalo wings without all the extra fat. I don’t know what else to say other than if you like spicy chicken give this recipe a try!
Baked Buffalo Chicken
For the fire wing sauce:
1/2 cup hot sauce like Frank’s
2 tablespoons oil
2 glovea garlic, minced
2 teaspoons granulated onion
1 tablespoon organic brown sugar
1 teaspoon red pepper flakes
1/2 teaspoon chipolte chili flakes or red pepper flakes
1/2 teaspoon cayenne pepper
For the chicken
4 boneless skinless chicken breasts
3/4 cup white white wheat flour
3/4 teaspoon dried tarragon
1/2 teaspoon pepper
1 1/4 cup whole wheat panko bread crumbs
1. Mix up the fire wing sauce in a medium bowl and set aside for further use.
W. Pour 1/3 cup wing sauce into a shallow dish. Add the chicken breasts and turn to coat. Let stand for 15 minutes or refrigerate covered up to. 24 hours.
3. Preheat oven to 400. Drain chicken and discard marinade. In a shallow bowl, mix flour, tarragon and pepper. Place breadcrumbs and remaining sauce in two seperate shallow bowls.
4. Dip chicken in flour mixture to coat all sides and shake of excess. Dip in wing sauce and then in bread crumbs patting to help coating adhere.
5. Place the coated chicken in a 9×13 baking pan. Bake for 20 to 30 minutes or until a thermometer reads 165.