Crispy baked buffalo chicken that is also so easy to make!! It will be a new family fall favorite especially with football right around the corner.
There are so many great things headed our way that the kids have already gotten over the end of their summer. Our weeks are just as busy as they were this summer but we are LOVING it! At least most of the time anyway.
When we have so much going on during the week, I want a supper that is delicious while also being easy to throw together. This Baked Buffalo Chicken is just that! If your kids aren’t too into spicy food, just tear of the crispy outer layer and they will love it still.
I tend to purchase chicken that is boneless and skinless but I made an exception with this recipe. The skin helps to hold the moisture in and I really wanted that crispy outer layer that’s going on here. I used chicken thighs and chicken legs in this recipe and the chicken legs were gone even before I sat down for supper!
The kids (+1 friend) all devoured it. There’s not much more that makes a mom happy!
This buffalo chicken brings me back to the buffalo cauliflower I made awhile back. This would be a great Saturday addition to some football watching. But who am I kidding it doesn’t really matter what you have going on, this chicken is going to taste amazing either way.
Some other fun ideas for football games this fall:
- Taco Stuffed Sweet Potatoes
- Best Hamburger Soup with Quinoa
- Homemade Runzas
- Frito-Crusted Chicken
- Italian Turkey Sausage and Orzo Soup
I am hoping for a big Husker win this weekend and to enjoy some more of this Buffalo Chicken!!
Best Baked Buffalo Chicken
Ingredients
- 2-3 lb chicken thighs and/or legs bone-in and skin on for best results
- 1/2 cup Frank's Redhot Wings buffalo sauce + more for basting or the original/your favorite buffalo sauce
- 3/4 cup panko crumbs
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 400℉. Spray a baking sheet with olive oil spray on non-stick spray. Set aside
- In a shallow dish, add buffalo sauce. In a second shallow dish add panko, garlic powder, salt, and pepper, and mix together.
- Dip chicken thighs and legs first into the buffalo sauce, covering the entire piece of chicken and then coat with the panko mixture. Arrange chicken on the baking sheet. Discard any remaining sauce/panko crumbs. Drizzle olive oil over chicken.
- Cook for 25 minutes. Add a couple tablespoons of buffalo sauce to a small bowl. Remove from oven and brush with additional buffalo sauce. Return chicken to oven and bake for an additional 10 minutes or until crispy and internal temperature reaches 165℉. If you really like your sauce on meat, drizzle a little more buffalo sauce over chicken after it comes out of the oven!
