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
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.
COOKS COUNTRY BONELESS BUFFALO CHICKEN
I got this out of the Cooks Country Feb/March 2009 Magazine. Hubby and I loved it, both of us prefer the boneless style "wings". For the hot sauce, Cooks Country recommends Franks (which we used) over Tabasco. We served it with the standard Blue Cheese dressing (I made the Cooks Country version) and celery. Prep time is a total guess since I have not made this since last year. I can update it when I make it again (this weekend!).
Provided by TexasKelly
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate: Cut chicken into about 1 1/2 inch chunks. Combine chicken, buttermilk, and salt in large zipper lock bag and refrigerate 30 minutes or up to 2 hours.
- Combine hot sauce, water, sugar, butter and 2 tsp cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
- Coat: Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tbsp hot sauce mixture in second shallow dish until mixture resembles coarse meal.
- Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
- Fry: Heat oil in Dutch oven over medium high heat until oil registers 350 degrees and repeat with remaining chicken.
- Toss: Warm remaining hot sauce mixture over medium low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat.
- Serve :).
Nutrition Facts : Calories 2361.9, Fat 224.6, SaturatedFat 30.9, Cholesterol 84.4, Sodium 2086, Carbohydrate 58.5, Fiber 1, Sugar 2.5, Protein 31.6
MOUTHWATERING BAKED BUFFALO CHICKEN
A chicken dinner with a cayenne pepper kick!
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Combine Hellmann's® or Best Foods® Real Mayonnaise and cayenne pepper in small bowl; reserve 1/2 for dipping. Combine breadcrumbs with parsley. Coat chicken with remaining mayonnaise mixture, then coat with bread crumbs. Arrange chicken on baking sheet.
- Bake chicken 12 minutes or until chicken is golden brown and thoroughly cooked. Serve with reserved dipping sauce.
BONELESS BUFFALO WINGS
This is recipe is from eatingwell.com. Even though boneless Buffalo wings are made with healthy white-meat chicken, they're usually deep-fried and drenched in hot sauce laced with butter. The solution: chicken tenders are dredged in seasoned whole-wheat flour and cornmeal, pan-fried in only a small amount of oil and then drizzled with a tangy hot pepper sauce. With a fraction of the fat, calories and sodium, these boneless wings are reason enough to throw a party.
Provided by CyndiCB
Categories Chicken
Time 40m
Yield 16 Wings, 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dip: Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.
- To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
- Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
- Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
Nutrition Facts : Calories 286.4, Fat 12.6, SaturatedFat 4.6, Cholesterol 89, Sodium 480.5, Carbohydrate 13.5, Fiber 2.3, Sugar 2.2, Protein 28.8
WILD BUFFALO JOE'S BONELESS WINGS
It's tough to beat a good plate of saucy boneless wings! These are crispy, moist, and delicious. You can find sauce recipes everywhere- there are tons on this site. You can probably find some good knock-off recipes of your favorite restaurant sauces.
Provided by beffymaroo
Categories Poultry
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg yolk into the water or milk until somewhat frothy.
- Mix the panko, flour, and cornmeal in a large boil.
- Heat a sturdy pot with 2-3 inches of oil in it on the stovetop.
- Pat chicken dry and cut into bite-size pieces.
- Dip each chicken piece into the egg yolk mixture, then coat in breading and set on a plate or something.
- When the oil is ready (about 350 to 375 F), put a batch of 5-7 chicken pieces in gently- try to keep them from touching.
- Check them in about 5 minutes- if they are golden, they are ready for the next step- put them on a plate covered in paper towels. It's OK if they are not quite cooked through yet.
- As you keep frying batches of chicken, heat the oven to 350°F.
- When you are done deep-frying, place the chicken pieces on a cookies sheet, spread in a single layer.
- Bake the chicken at 350 F for 30-35 minute.
- When you take the chicken out of the oven, let it cool for about 5 minutes.
- In the meantime, get out a number of containers (tupperware-type is fine) corresponding to the number of sauces you are using.
- Divide the chicken into portions based on your number of sauces.
- Put one portion of chicken into each container, and top with 1/2 cup of sauce for each 1/2 pound of chicken (or to taste if you like saucier/less saucy wings).
- Shake each container vigorously for 2-3 minutes.
- Open up the containers and serve! Maybe on a fancy plate if you're into that kind of thing. Me, I just eat them right out of the tupperware.
Nutrition Facts : Calories 696.3, Fat 14.8, SaturatedFat 3.6, Cholesterol 251.8, Sodium 551.6, Carbohydrate 65.5, Fiber 4, Sugar 2.5, Protein 70.5
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
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
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