Blazing Buffalo Chicken
One of the biggest problems I have encountered lately is not remembering which recipe I saw where. Especially since I discovered the Google Reader. I can’t even bookmark anything, because that quickly gets out of hand. So if someone reading this had it on their blog, or know who did, thanks for the great recipe and please let me know to whom I owe credit.
So back to the chicken. We love Buffalo Wings - but whenever we order them out, they are soggy, greasy and just not right. I devised a method to insure perfectly crispy wings every time without frying - but it doesn’t work with chicken breasts because they get dried out. Until this recipe came along.
I only made a few changes, since it’s so good as is.
Baked Buffalo-Style Chicken
1 pound boneless chicken breasts, pounded to an even thickness
1 cup plain bread crumbs
Pinch of salt, pepper
2 tsp. garlic powder
1 bottle Franks Red Hot Sauce
Preheat the oven to 400 degrees. Line a baking sheet with foil and spray generously with non-stick spray.
In a shallow bowl, combine the bread crumbs and seasonings. Put the hot sauce in another shallow bowl. Dip the chicken into the hot sauce, then into the bread crumbs. Place the coated chicken onto the baking sheet and bake for approximately 20 minutes or until cooked through. Flip chicken over once during baking. If desired, pour additional hot sauce over chicken after cooking. Then it will really send your taste buds to another time zone!
