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Buffalo Chicken Thighs

Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 16 mins
Total time 45 mins
Yield Serves 4 (serving size: 2 thighs)
Play up the buffalo chicken theme with a side of celery sticks and light ranch dressing.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.