Buffalo Chicken Thighs

Photo: Randy Mayor; Styling: Leigh Ann Ross

Play up the buffalo chicken theme with a side of celery sticks and light ranch dressing.

Yield: Serves 4 (serving size: 2 thighs)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 17.8g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 3.1g
  • Protein: 28.4g
  • Carbohydrate: 9.2g
  • Fiber: 0.4g
  • Cholesterol: 106mg
  • Iron: 2.1mg
  • Sodium: 474mg
  • Calcium: 17mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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.
Note:

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.

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