My Last Buffalo Chicken Recipe (promise!)

BuffaloChickenVertbfLOHonestly, we don’t have Buffalo Chicken ANYTHING all that often; much less often enough that I really need to have three separate options for serving it laying about, but here we are…

THIS version features buttermilk marinated, panko coated, oven baked chicken – well and truly sprinkled with a nice hot sauce and then baked a wee, tiny bit more. And again, I’ve gone for drum sticks instead of wings as a more budget and dinner-friendly option.

•2 cups buttermilk OR, make a substitute, here
•Chicken legs or wings
•2 cloves garlic, roughly chopped
•1 tbsp maple syrup
•Peppercorns and/or crushed red pepper
•Other herbs or seasonings, as you like
•Panko crumbs

To two cups of buttermilk, add garlic, maple syrup, pepper and any other seasoning you BuffaloChickenBreadedbfLOlike – I added some of Trader Joe’s 21 Seasoning Salute. Add chicken and let marinate in the fridge for a couple of hours or overnight.

Shake marinade off chicken and coat in Panko crumbs.

Bake in a 350º oven for about 45 minutes.

Add your preferred Buffalo sauce – this time I used a bottled sauce we quite like – but you could just as easily mix one bottle of your favorite hot sauce (Crystal is a nice choice BuffaloChickenServedbfLOfor this application) with one stick of melted butter – pour over the chicken and bake for another 15 minutes or so.

Serve with blue cheese dressing (if you know me, you know it HAS to be Marie’s – I stick with the classic), carrots and celery sticks or salad.

I should note that this chicken is also really, really tasty the next day; even cold, right out of the fridge.

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