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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

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.

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Ratings & Reviews

Delightful!

bschwarz
February 18, 2016
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!

Inaccurate Time

susansb61
November 24, 2015
The chicken itself was great, but 8 minutes in the oven? It took 25 minutes to get the thighs done to a proper internal temperature, even after more than 4 minutes on the skillet per side.

Fantastic Recipe!!

jmeleeS
June 27, 2015
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!! :-)

daneanp's Review

user
November 23, 2014
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.

larossdfw's Review

flygirl516
March 31, 2014
These were just ok and difficult to eat for leftovers as the "crust" gets soggy. Probably won't make again.

flygirl516's Review

Julzanna79
August 15, 2013
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

susansb61's Review

soooze
February 10, 2013
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!

bschwarz's Review

Beccaroo73
September 29, 2012
This a favorite in our house. I follow the recipe. It is yummy. Makes great leftovers

mskittenfish's Review

veryslowcook
September 27, 2012
Beware, the nutritional information provided with this recipe is per thigh and NOT per serving (2 chicken thighs).

ellielaw's Review

LaTrice
July 15, 2012
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! :)