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Crispy Buffalo Chicken: A Flavor-Packed Delight for Beginner Cooks

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Tender, juicy chicken coated in a crispy panko crust with a buffalo-ranch flavor, baked to perfection for a healthier twist on classic buffalo wings.

Ingredients

Scale
  • 4 large skinless boneless chicken breasts
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup ranch dressing
  • 1/4 cup buffalo sauce
  • Panko mixture:
    • 3/4 cup Panko bread crumbs
    • 3/4 cup shredded Monterey Jack or cheddar cheese
    • 2 tbsp Frank’s Red Hot seasoning blend
    • Salt, to taste
    • Pepper, to taste
  • Drizzling Sauce:
    • 6 tbsp ranch dressing
    • 6 tbsp buffalo sauce

Instructions

  • Prepare the Chicken:

    • Preheat oven to 425 degrees F and set out a baking sheet. Line the baking sheet with parchment paper or aluminum foil. This prevents sticking and makes cleanup easier, ensuring a smooth process.
    • Prepare your chicken breasts by pounding them to even thickness. This ensures even cooking and prevents some parts from overcooking, creating a consistent texture.

  • Set Up the Coating Stations:

    • In a medium-sized dish, combine the flour, salt, and pepper. This is the first coating layer, creating a stable base.
    • In another medium-sized dish, combine the ranch dressing and buffalo sauce. This is the wet coating layer, adding the signature flavor.
    • In another medium-sized dish, combine the ingredients for the panko mixture. This is the crispy coating layer, creating the signature texture.

  • Coat the Chicken:

    • Dip both sides of the chicken breasts in the flour mixture. Shake gently to remove the excess. This ensures a thin, even coating, preventing a clumpy texture.
    • Next, dip each chicken breast into the buffalo sauce mixture, shaking gently to remove the excess. This adds the buffalo-ranch flavor, ensuring an even distribution.
    • Then, dip each chicken breast into the panko mixture and coat well on both sides, pressing the panko into the chicken. This creates the crispy coating, ensuring a firm adherence.
    • Place each breast onto the prepared baking sheet. If there’s some panko mixture remaining, divide it between the chicken breasts, lightly pressing it onto the tops. This ensures a thick, crispy crust, enhancing the texture.   
       

  • Bake the Chicken:

    • Bake for 20-25 minutes or until chicken reaches an internal temperature of 165 F. The time may vary depending on the size of your chicken breasts. Use a meat thermometer to ensure the chicken is cooked through, preventing undercooking.
    • If the topping starts to brown too much, cover lightly with some foil for the remainder of baking. This prevents the panko from burning, ensuring a golden-brown crust.

  • Prepare the Drizzling Sauce:

    • While the chicken bakes, combine the ingredients for the drizzling sauce in a small bowl. This adds an extra layer of flavor, enhancing the overall taste.

  • Drizzle and Serve:

    • When the chicken is done, remove from the oven and drizzle with the sauce. This adds a finishing touch, creating a rich and flavorful coating.
    • Serve with your desired sides.

Notes

  • Pound chicken evenly for consistent cooking.
  • Use a meat thermometer for accurate doneness.
  • Cover with foil if panko browns too quickly.
  • Get creative with cheese and seasoning blends.

Find it online: https://paularecipes.com/crispy-buffalo-chicken-a-flavor-packed-delight-for-beginner-cooks/