Play up the buffalo chicken theme with a side of celery sticks and light ranch dressing.
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
How to Make It
Preheat oven to 375°.
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.
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.
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Delicious chicken dish! I cooked them completely on the stove top, until they reached an appropriate internal temp. I went a tad heavy on the spices, and made about 30% more buffalo sauce, but I had quite sizable thighs -- chicken thighs, that is. I'd definitely make this again!
I stumbled across this recipe through a Google search engine, since I had a taste for buffalo chicken. I had some leftover chicken thighs from a previous recipe. I used boneless, skinless chicken thighs, and pan fried the chicken on the stove. I finished baking them off in the oven, for thirty minutes. Instead of adding three tablespoons of hot sauce, I used a quarter of a cup, but did add two tablespoons of butter. I served the Buffalo Chicken Thighs with a crisp, and cool salad. The Buffalo Chicken Thighs are absolutely delicious. I could careless about the soggy skin, since I used vegetable oil instead of olive oil. I will definitely make this chicken recipe again!! :-)
Very, very good. I left the skin on and used less olive oil. I baked the thighs for 25 minutes after 5 minutes in the skillet per side. They came out perfectly. Served with a light red potato salad. Will definitely make this again.
Easy and delicious! I made this with boneless and skinless chicken thighs. Added cayenne and extra garlic powder to the flour mix as suggested. After tossing with the sauce, I seared each side for 1 minute in the saute pan to crisp up a bit. Very tasty and I will definitely make it again
This recipe has become one of my family's favorites and a go to recipe for me. It is delicious and very easy. I do change a couple of things slightly- I have a large pan that I am able to brown all the thighs at once, and it is a stove to oven pan, so when it is time to bake the thighs I just put the pan in the oven (fewer dishes that way as well!). I also put the hot sauce/butter combo on the thighs before baking them. They are delicious! I have done these with boneless skinless thighs as well and those work great too! All around a terrific recipe!
This is a delicious substitute for the real buffalo wings and it's low fat! I used Crystal's buffalo sauce (which doesn't have many calories compared to other brands) instead of regular hot sauce. I will definitely make this again, especially during football season! :)
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