Buffalo Chicken Thighs

Buffalo Chicken Thighs Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Play up the buffalo chicken theme with a side of celery sticks and light ranch dressing.


Serves 4 (serving size: 2 thighs)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 45 Minutes

Nutritional Information

Calories 318
Fat 17.8 g
Satfat 5.5 g
Monofat 7.5 g
Polyfat 3.1 g
Protein 28.4 g
Carbohydrate 9.2 g
Fiber 0.4 g
Cholesterol 106 mg
Iron 2.1 mg
Sodium 474 mg
Calcium 17 mg


6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
8 bone-in chicken thighs, skinned
1 tablespoon olive oil, divided
3 tablespoons hot sauce
1 tablespoon butter


1. Preheat oven to 375°.

2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.

3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Wendy Kalen,

Cooking Light

September 2011
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