Baked Boneless Buffalo Chicken

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can create a crispier coating.

breadcrumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often less expensive.

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: hot sauce + butter

Homemade hot sauce can reduce sodium, while the hot sauce + butter mix is often cheaper.

Dry the chicken breasts using paper towels to help the breading stick.

Cut off any undesirable pieces from the chicken breasts.

Slice the chicken lengthwise and then cut into bite-sized chunks.

In a bowl, whisk together 1 egg and 3/4 cup of milk until combined.

Add the chicken pieces to the milk and egg mixture and stir gently to coat.

Place the flour, cayenne powder, and chili powder into a bag for breading.

Add the chicken pieces from the milk mixture into the bag, seal it, and shake for about 30 seconds to coat the chicken.

Remove the chicken pieces from the bag and place them on a baking sheet.

Preheat the oven to 450°F (232°C).

Bake the chicken for 10 minutes.

After baking, broil the chicken for 2 to 5 minutes to crisp it up, checking for doneness with a thermometer (should reach 170-180°F).

Transfer the baked chicken to a mixing bowl and add about 1 cup of buffalo sauce, tossing to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens