Buffalo Chicken Breasts Recipes

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BAKED BUFFALO CHICKEN BREASTS

Make and share this Baked Buffalo Chicken Breasts recipe from Food.com.

Provided by Jazz Lover

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Baked Buffalo Chicken Breasts image

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.

4 (4 ounce) chicken breast halves
1/4 cup hot sauce
1 tablespoon vinegar
1 tablespoon stick margarine, melted
1 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup fat free blue cheese dressing

BUFFALO CHICKEN BREASTS

Easy to make recipe, which Buffalo wing lovers will like. Serve with a salad with ranch or blue cheese dressing.

Provided by thepetnanny

Categories     Weeknight

Time 45m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7



Buffalo Chicken Breasts image

Steps:

  • Preheat oven to 350 degrees. In a small bowl, dip the breasts in the wing sauce, place in baking pan. In another bowl, mix the butter, scallions, mayo, and cheese together. Divide and top each breast with 1/4 of the mayo mixture, spreading it near the edges. Sprinkle paprika on top. Bake uncovered for 1/2 hour, or until the juices run clear.

4 boneless skinless chicken breasts
1/4 cup buffalo wing sauce (Frank's or Tabasco's new one)
2 tablespoons butter, room temperature
1/2 cup mayonnaise
1/2 cup cheddar cheese (shredded) or 1/2 cup monterey jack pepper cheese (shredded)
1/4 cup scallion (sliced)
paprika

BUFFALO CHICKEN BREASTS

A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Yield Serves 4

Number Of Ingredients 10



Buffalo Chicken Breasts image

Steps:

  • Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
  • Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
  • Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

4 small boneless, skinless chicken-breast halves (about 1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup Louisiana hot sauce, such as Frank's RedHot
1 1/4 cups panko breadcrumbs
1 1/4 pounds large carrots, peeled and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup mayonnaise
2 cups sliced celery stalks, plus 1/4 cup leaves
2 ounces mild blue cheese, crumbled (1/2 cup)
2 teaspoons red-wine vinegar

BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22



Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad image

Steps:

  • Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
  • Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
  • Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
  • Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
  • Serve with Jicama and Watermelon Salad.
  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales)
Serving suggestion: Jicama and Watermelon Salad, recipe follows
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

SPICY BUFFALO STYLE STUFFED CHICKEN BREASTS

Provided by George Duran

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Spicy Buffalo Style Stuffed Chicken Breasts image

Steps:

  • Heat the oven to 350 degrees F.
  • Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.
  • In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce garnished with sliced celery.

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
2 tablespoons hot sauce (recommended: Frank's Hot Sauce)
2 tablespoons white vinegar
Celery, sliced thin, to serve

BUFFALO CHICKEN SANDWICHES

Forget about the fast food fried chicken sandwich wars! We think our buffalo chicken sandwich beats them all. We fill it with fresh chicken, spicy buffalo sauce, a rich brioche bun and cool blue cheese dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Buffalo Chicken Sandwiches image

Steps:

  • Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels.
  • Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel-lined plate to drain.
  • As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips.

Nutrition Facts : Calories 790, Fat 51 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 1902 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams

4 large chicken cutlets (about 1 1/4 pounds total)
1 cup buttermilk
1/2 cup ranch dressing
1 1/2 ounces blue cheese, crumbled (about 1/3 cup)
1 cup self-rising flour
Kosher salt and freshly ground pepper
1 cup Buffalo-style hot sauce
Vegetable oil, for frying
4 brioche buns, split
2 cups shredded coleslaw mix
1/2 English cucumber, thinly sliced
Potato chips, for serving

HOT BUFFALO CHICKEN SANDWICHES

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 15



Hot Buffalo Chicken Sandwiches image

Steps:

  • Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side.
  • Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.
  • Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot
Bib or leaf lettuce leaves
4 crusty rolls, split
2 cups sour cream
4 scallions, thinly sliced
1/2 pound blue cheese, crumbled
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

ALL-AMERICAN BUFFALO CHICKEN TENDERS

Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8



All-American Buffalo Chicken Tenders image

Steps:

  • Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
  • Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
  • In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
  • In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Nutrition Facts : Calories 549 g, Fat 31 g, Protein 49 g

1 cup crumbled blue cheese (about 4 ounces)
1 cup low-fat buttermilk
Coarse salt and ground pepper
1 cup all-purpose flour
1 1/2 pounds chicken tenders
1/2 cup vegetable oil, such as safflower
1/3 cup hot sauce
2 tablespoons melted butter

PANKO BUFFALO CHICKEN TENDERS

Delicious crispy Buffalo chicken breast served with blue cheese or ranch dressing.

Provided by Britt

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6



Panko Buffalo Chicken Tenders image

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).

Nutrition Facts : Calories 533.4 calories, Carbohydrate 62.7 g, Cholesterol 129.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 57.7 g, SaturatedFat 2.2 g, Sodium 3004.2 mg, Sugar 1 g

2 cups panko bread crumbs
½ cup Italian-seasoned bread crumbs
1 teaspoon garlic powder
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breast, cut into tender-size pieces
1 ½ cups Buffalo wing sauce

PARMESAN CRUSTED BUFFALO CHICKEN BREASTS #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. A recipe to satisfy your craving for buffalo chicken paired with a crunchy topping that leads to a tasty explosion in your mouth.

Provided by Beckymc13

Categories     Weeknight

Time 35m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 6



Parmesan Crusted Buffalo Chicken Breasts #RSC image

Steps:

  • Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
  • In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
  • In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
  • Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.

Nutrition Facts : Calories 230.9, Fat 6.6, SaturatedFat 2.8, Cholesterol 48.8, Sodium 1202.5, Carbohydrate 20.4, Fiber 1.3, Sugar 2.1, Protein 21.1

2 boneless skinless chicken breasts
1/2 cup Frank's red hot sauce
1 (16 ounce) container Greek yogurt
1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
1 cup panko breadcrumbs
1/2 cup sargento parmesan cheese (shredded)

BUFFALO CHICKEN SKILLET

Both simple and amazing, this is a family favorite!

Provided by Mich

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 39m

Yield 8

Number Of Ingredients 8



Buffalo Chicken Skillet image

Steps:

  • Sprinkle salt and black pepper over chicken breast tenderloins.
  • Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
  • Dip both sides of each chicken breast in the eggs and then in the panko.
  • Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
  • Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 18.8 g, Cholesterol 250 mg, Fat 28.3 g, Fiber 0.1 g, Protein 48.1 g, SaturatedFat 5.8 g, Sodium 1207.6 mg, Sugar 0.5 g

¾ teaspoon salt
¾ teaspoon ground black pepper
3 pounds chicken breast tenderloins
6 eggs
1 ½ cups panko bread crumbs
9 tablespoons canola oil, divided
¾ cup Buffalo wing sauce (such as Frank's®), or to taste
1 ½ cups shredded mozzarella cheese

BUFFALO CHICKEN

Topped with gooey cheese and sauce, these quick and easy buffalo chicken breasts have fantastic flavor. -Jeanne Collins, Cary, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Buffalo Chicken image

Steps:

  • Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place bread crumbs in another shallow bowl. Dip chicken in eggs, then coat with bread crumbs., In a large skillet over medium heat, cook chicken in oil for 7-10 minutes on each side or until chicken juices run clear, adding wing sauce during the last 2 minutes. Turn to coat chicken. Sprinkle with cheeses. Cover and cook until cheese is melted.

Nutrition Facts : Calories 349 calories, Fat 19g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 935mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup seasoned bread crumbs
3 tablespoons canola oil
1/4 cup buffalo wing sauce
1/4 cup shredded provolone cheese
1/4 cup shredded part-skim mozzarella cheese

BAKED BUFFALO CHICKEN

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6



Baked Buffalo Chicken image

Steps:

  • Pour 1/3 cup wing sauce into a shallow dish. Add chicken breasts 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 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 277 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 811mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

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

BUFFALO CHICKEN FINGERS

This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.

Provided by Bobbi Jo

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 8

Number Of Ingredients 8



Buffalo Chicken Fingers image

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
  • In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
  • Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
  • Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 10.7 g, Cholesterol 33.6 mg, Fat 2 g, Fiber 0.7 g, Protein 15 g, SaturatedFat 0.5 g, Sodium 262.8 mg, Sugar 0.8 g

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon salt
¾ cup bread crumbs
2 egg whites, beaten
1 tablespoon water

BUFFALO CHICKEN

These spicy wings are ideal party food for any celebration. The chicken is brined to make it extra juicy and the smoky sweetness of the sauce adds heat

Provided by Emma Freud

Categories     Buffet, Dinner, Side dish

Time 1h35m

Number Of Ingredients 11



Buffalo chicken image

Steps:

  • Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
  • Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
  • Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

Nutrition Facts : Calories 520 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 7.4 milligram of sodium

1 ½kg chicken thighs and drumsticks
180g sea salt flakes
90g soft dark brown sugar
2 tbsp chilli flakes
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
75g butter
125ml hot chilli sauce
1 tbsp maple syrup

BUFFALO CHICKEN TENDERS

These buffalo chicken tenders get a spicy kick thanks to homemade sauce. They taste like they're from a restaurant, but are so easy to make at home. Blue cheese dipping sauce takes them over the top. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Buffalo Chicken Tenders image

Steps:

  • Toss chicken with flour and pepper. In a large skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Mix hot sauce, Worcestershire sauce, oregano and garlic powder. In same skillet, melt remaining butter; stir in sauce mixture. Add chicken; heat through, turning to coat. If desired, serve with blue cheese dressing.

Nutrition Facts : Calories 184 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 801mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

1 pound chicken tenderloins
2 tablespoons all-purpose flour
1/4 teaspoon pepper
2 tablespoons butter, divided
1/3 cup Louisiana-style hot sauce
1-1/4 teaspoons Worcestershire sauce
1 teaspoon minced fresh oregano
1/2 teaspoon garlic powder
Blue cheese salad dressing, optional

BAKED BUFFALO CHICKEN BREASTS

Make and share this Baked Buffalo Chicken Breasts recipe from Food.com.

Provided by JelsMom

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7



Baked Buffalo Chicken Breasts image

Steps:

  • Preheat oven to 400°F.
  • Spray large non-stick skillet and 8x8" baking dish with cooking spray.
  • Add chicken to skillet & cook 4-5 minutes each side until browned. Place chicken in dish.
  • In small bowl. combine hot sauce, vinegar, margarine, celery seeds, & black pepper.
  • Pour over chicken and bake (uncovered) 20 minutes.
  • Serve with dressing.

Nutrition Facts : Calories 167.1, Fat 3.7, SaturatedFat 0.7, Cholesterol 74.5, Sodium 756.3, Carbohydrate 8, Fiber 0.2, Sugar 1.7, Protein 24.3

2 (4 ounce) boneless skinless chicken breast halves
2 tablespoons hot sauce
1 1/2 teaspoons vinegar
1 1/2 teaspoons light margarine, melted
1/2 teaspoon celery seed
1/8 teaspoon fresh coarse ground black pepper
1/4 cup fat free ranch dressing

BUFFALO CHICKEN DUTCH BABIES

Everybody's favorite savory pancake has been combined with Buffalo chicken in this easy and fun appetizer. This new party snack will be a hit while you're watching the next football game, or any night of the week.

Provided by Chef John

Categories     Spicy Appetizers

Time 1h50m

Yield 12

Number Of Ingredients 12



Buffalo Chicken Dutch Babies image

Steps:

  • Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
  • Cut chicken into ½-inch pieces and transfer back to the plate.
  • Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
  • Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
  • Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
  • Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
  • Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
  • Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 11.5 g, Cholesterol 94.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 15.6 g, SaturatedFat 4.8 g, Sodium 420.7 mg

3 tablespoons butter
3 large boneless, skinless chicken thighs
kosher salt and freshly ground black pepper to taste
⅓ cup Louisiana-style hot sauce (such as Franks®)
2 large eggs
½ teaspoon kosher salt
1 ¼ cups all-purpose flour
1 ⅓ cups whole milk
1 tablespoon butter, softened
nonstick cooking spray
½ cup crumbled blue cheese
6 stalks celery, halved crosswise

BUFFALO CHICKEN

Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 13



Buffalo Chicken image

Steps:

  • Make the Chicken: On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.
  • In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.
  • Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.
  • Make the Dip: In a small bowl, combine cheese, yogurt, and lemon juice. Season with salt and pepper. Mix well with a fork, mashing cheese to combine.

Nutrition Facts : Calories 403 g, Fat 17 g, Protein 51 g

1/3 cup all-purpose flour
2 teaspoons paprika
Coarse salt
8 skinless chicken drumsticks (about 2 pounds total)
1/4 cup vegetable oil
1/4 cup ketchup
1 tablespoon butter, melted
1 to 2 tablespoons hot sauce, such as Tabasco
Celery sticks, for serving
1 ounce blue cheese, crumbled
2/3 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
Coarse salt and ground pepper

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From yummly.com


10 FUN TWISTS FOR BUFFALO CHICKEN - I AM BAKER
Buffalo Chicken Pinwheels are an appetizer made with buffalo chicken, cream cheese, cheddar cheese, red bell pepper, green onions, and ranch dressing, rolled up in a flour tortilla and cut into pieces. It’s all the flavors of buffalo chicken in finger food that goes perfectly dipped in a side of blue cheese or ranch dressing.
From iambaker.net


BBQ BUFFALO BUTTER CHICKEN MEAL KIT DELIVERY | GOODFOOD
Grill & coat the chicken. Heat the BBQ on medium-high, making sure to oil the grill first. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the buffalo sauce; stir well. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Grill on the BBQ (or in a grill pan heated ...
From makegoodfood.ca


SPICED BUFFALO CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
After cooking on the first side, flip the chicken*; continue to cook, 3 to 4 min. Add the Buffalo sauce (add ½ for medium spicy) and 2 tbsp butter (double for 4 portions). Cook, spooning the sauce over the chicken, 3 to 4 min., until cooked through and glazed. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
From makegoodfood.ca


BUFFALO CHICKEN BITES - HEALTHY BONELESS BUFFALO WINGS - MAD …
Preheat oven to 350F and line a baking sheet with parchment paper. Cube chicken breast into bite size pieces. Beat 2 eggs in a shallow dish. Combine almond flour, salt and pepper in a separate dish. Bread each chicken breast cube …
From madaboutfood.co


BUFFALO CHICKEN BREAST WITH CRUNCHY CELERY SALAD - FOOD NETWORK
Boneless, skinless chicken breast is the (leaner!) protein, yogurt makes a light and cooling sauce, and celery sticks turn from an afterthought to a …
From foodnetwork.com


SIMPLE BAKED BUFFALO CHICKEN RECIPE | YELLOWBLISSROAD.COM
Instructions. Preheat oven to 400 degrees F. Place chicken breasts in a large ziploc bag or between two pieces of plastic wrap and lightly pound until they are of even thickness. Spray a 9×13-inch baking dish with nonstick cookie spray. Place chicken breasts in the dish side by side.
From yellowblissroad.com


BOBBY FLAY BUFFALO CHICKEN RECIPES - FOOD NEWS
whole boneless/skinless chicken breasts pounded thin, salt and freshly ground black pepper, finley milled wheat flour seasoned with salt and pepper, eggs beaten with 2tsp water, seasoned with salt and pepper, panko bread crumbs, evoo, tomato sauce, fresh mozzarella thinly sliced, parmesan cheese freshly grated, fresh basil or parsely for garnish. 1 hour 15 min, 10 ingredients.
From foodnewsnews.cc


HOW TO MAKE CROCK POT BUFFALO CHICKEN - THEKITTCHEN
Instructions. Pour the hot sauce and the ranch dressing into the crock pot. Whisk together. Add the chicken and submerge it in the buffalo sauce. Cook on low for 4-6 hours. Transfer the chicken to a large bowl and shred it using two forks. This will be very easy because the chicken will be very tender.
From thekittchen.com


SPICED BUFFALO CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
Start the chicken. While the potatoes roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes on the first side, until browned and partially cooked.
From makegoodfood.ca


BUFFALO STYLE CHICKEN BREAST | BUTTERBALL®
Butterball, LLC strives to make its web experience accessible to all users. If you encountered any difficulties with the accessibility of this website, please contact Butterball by sending an email to [email protected] or by calling 1-800-BUTTERBALL (800-288-8372).
From butterball.com


20 BEST BUFFALO CHICKEN RECIPES - WAYS TO USE BUFFALO CHICKEN
3 of 20. Buffalo Chicken Baked Potatoes. Using a rotisserie chicken makes this weeknight meal even easier. Simply shred the chicken, mix it with the sauce, and stuff the potatoes. Dinner is served! Get Ree's recipe. Julie Deily/The Pioneer Woman. 4 of 20. Buffalo Chicken Sliders.
From thepioneerwoman.com


CRISPY BAKED BUFFALO CHICKEN FINGERS - SALLY'S BAKING ADDICTION
Ease: Cooks of any skill level can handle this recipe. Coat the chicken in flour, dip into an egg mixture, then roll it in the seasoned corn flake mixture. Bake, then toss the chicken fingers in buffalo sauce. Time: Set aside about 1 hour total, which includes roughly 30 minutes for prepping and another 25 for cooking and cooling.
From sallysbakingaddiction.com


BUFFALO CHICKEN RECIPES - FOOD.COM
Buffalo Chicken Eggs. Deviled eggs are a favorite party appetizer, and these spicy staples are shaped like miniature footballs! Make sure to let them sit for 15 minutes before serving so the flavors can develop. recipe.
From food.com


BUFFALO CHICKEN NUGGETS - DINNER AT THE ZOO
Heat 2-3 inches of oil in a deep pan to 350 degrees F. Place 4-5 nuggets in the pan. Cook for 4-6 minutes or until crispy and golden brown. Place the fried chicken on paper towels, then repeat the cooking process with the rest of the chicken. In a small bowl, whisk together the hot sauce, butter and honey.
From dinneratthezoo.com


CRISPY BAKED BUFFALO CHICKEN BREAST RECIPE | A SPICY PERSPECTIVE
Shake the pan a little so the sauce fully coats the chicken. Then cover and refrigerate for at least 1 hour. Preheat the oven to 425 degrees F. Set out a rimmed baking sheet and line the pan with parchment paper. Spray the parchment with …
From aspicyperspective.com


BUFFALO CHICKEN BREAST SANDWICHES - FOOD CHANNEL
Grill for about 5 minutes per side, or to an internal temperature of 160°F. Remove the chicken to a plate. 2 In a medium bowl, mix together the hot sauce and melted butter. Dip each chicken breast in the hot sauce mixture and transfer it to a rack to drain for just a minute. Transfer the chicken to the rolls and top each with an equal portion ...
From foodchannel.com


HEALTHY BUFFALO CHICKEN RECIPES | EATINGWELL
5. Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Buffalo chicken meatball recipe. Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping, or make them into a Buffalo chicken sandwich.
From eatingwell.com


BUFFALO CHICKEN RECIPE - CARLSBAD CRAVINGS
Let chicken sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
From carlsbadcravings.com


OUR BEST BUFFALO CHICKEN RECIPES | TASTE OF HOME
Buffalo chicken is a favorite in our household. Combine it with pasta and you have the ultimate comfort food. If you prefer less spicy food, the addition of sour cream, ranch dressing and mozzarella provides a creamy texture and cooler flavor that nicely balances the spice in this buffalo chicken pasta dish.
From tasteofhome.com


BUFFALO CHICKEN BREASTS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


17 BUFFALO CHICKEN RECIPES THAT GO BEYOND WINGS
This spicy Buffalo chicken version tastes just like the wings, but with a delightful creamy texture. Canned, rotisserie, or shredded leftover chicken all work well. Adjust the amount of hot sauce to your preferred heat level and don't turn your back—it'll be …
From thespruceeats.com


BUFFALO CHICKEN STRIPS RECIPE - THE SPRUCE EATS
Line a large baking sheet with foil. Oil the foil or spray with nonstick cooking or baking spray. Pat chicken dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refrigerator for 30 to 45 minutes.
From thespruceeats.com


SPICED BUFFALO CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
Start the chicken. While the potatoes roast, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 6 to 8 minutes on the first side, until browned and partially cooked.
From makegoodfood.ca


10 BEST BAKED BUFFALO CHICKEN BREAST RECIPES | YUMMLY
Instant Pot Buffalo Chicken Pasta Simply Happy Foodie. blue cheese dressing, chicken breasts, green onion, buffalo, chicken broth and 4 more. Buffalo Chicken Salad ( in a hurry!) Renee's Kitchen Adventures. sauce, tomato, red onion, …
From yummly.com


STUFFED BUFFALO CHICKEN BREASTS - SKINNYTASTE
Preheat the oven to 400°F. Lightly spray a baking dish with oil. Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish. Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center. In one bowl make a breading station out of crushed ritz crumbs.
From skinnytaste.com


HOW TO MAKE BUFFALO SKILLET CHICKEN - DELISH
Add chicken and season with garlic powder, salt, and pepper. Cook until golden, 6 minutes per side. Transfer to a plate. To skillet, add butter. Add garlic and cook until fragrant, 1 …
From delish.com


CRUNCHY BUFFALO BAKED CHICKEN CUTLETS IN 30 MINUTES OR LESS
Step 2 – Prepare Dredging and Breading Mixtures. In a wide-mouthed mixing bowl, stir together the salt, pepper, and all-purpose flour. In a separate bowl, whisk together the melted butter and hot sauce. Place the hot sauce mixture next to the bowl with the flour mixture.
From foodal.com


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