Rating: 4 stars
26 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 13

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

Wendy Kalen
Recipe by Cooking Light September 2011

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
16 mins
total:
45 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef'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.

Nutrition Facts

318 calories; fat 17.8g; saturated fat 5.5g; mono fat 7.5g; poly fat 3.1g; protein 28.4g; carbohydrates 9.2g; fiber 0.4g; cholesterol 106mg; iron 2.1mg; sodium 474mg; calcium 17mg.
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