We’re big Hello Fresh fans in our house. A few months ago, one of the recipes had us making breaded buffalo chicken. The breaded chicken part of the meal was so incredible that I HAD to remake it. I’ve made the breading several times now, and over time it’s warped into my own iteration. It’s quick, easy and can be done in the time it takes the oven to warm up, so what are you waiting for?
Baked Buffalo Chicken Ingredients
- Two boneless, skinless chicken breasts approx. 6-8 ounces each (we love these)
- 1 cup of Panko bread crumbs
- 1 tbsp of butter, melted
- 2 tbsps sour cream
- 1 tbsp McCormick Buffalo Wings dry seasoning
Preparing the Chicken Breasts
Pound the boneless, skinless chicken breasts out to a relatively flat thickness, about 1/2-3/4 of an inch. This’ll ensure they cook properly at the time and temperature I’m advising.
This is the exact meat pounder we have from Target and love it! It’s simple, inexpensive and dish washer safe but still looks very luxe. Always use the flat side when pounding chicken, not the side with texture.
Preparing the Buffalo Breading
Pre heat the oven to 400 degrees.
First, melt the butter in a medium sized microwave safe bowl. Once melted, add the sour cream and buffalo wings sauce into the bowl with the melted butter and stir. Then, add the bread crumbs last and stir everything very well.
Once all ingredients are combined, spoon the breading on top of the flattened chicken breasts in the greased cooking dish you’ll be baking the chicken in.
Bake the chicken for 22 minutes, or until the chicken has reached an internal temperature of 165 degrees. Pounding the chicken flat before cooking really helps, but always cut it open and check before diving in!
My Go-To Baked Buffalo Chicken Dinner
You can serve this chicken with any number of sides, but I really like it with baked broccoli. It’s also an easy pairing since the broccoli can bake in the oven at the same temperature as the chicken. Another side that would cook at the same temperature would be my sriracha aioli Brussels sprouts, a delicious Cooper’s Hawk app copy cat.
The little breads you see in the back are leftover mini naan breads that I put a pinch of mozzarella, olive oil, basil and minced garlic on. It was a total impromptu, clean the fridge move, but we absolutely love them so now they’re a staple! They’re almost like mini cheesy garlic breads.
Have you given this recipe a try? I’d love to hear what you thought! Leave your review in the comments below.
More Food and Recipes
- Smoked Bacon Bomb Recipe
- 12 Low Caffeine Starbucks Drinks to Try
- Holiday Favorite Cheesy Potatoes
- Low Carb Baked Everything Bagel Bites (Keto Friendly)
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