When I make this tangy buffalo chicken breast, I have to double this baked buffalo chicken recipe because it disappears so fast. Better to have leftovers, especially since they make great sandwiches and salads. —Beth Zimmerman, Willingboro, New Jersey
Ingreadient
- 3/4 cup Buffalo wing sauce, divided
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 cup all-purpose flour
- 3/4 teaspoon dried tarragon
- 1/2 teaspoon pepper
- 1-1/4 cups panko bread crumbs
Direction
- Pour 1/3 cup wing sauce into a shallow dish. Add chicken and turn to coat. Let stand 15 minutes or refrigerate, covered, up to 24 hours.
- Preheat oven to 400°. Drain chicken, discarding marinade. In a shallow bowl, mix flour, tarragon and pepper. Place bread crumbs and remaining wing sauce in separate shallow bowls. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in wing sauce, then in bread crumbs, patting to help coating adhere.
- Place chicken on a rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, 25-30 minutes.
