Chicken Quarters, Thighs or Legs dusted in a mixture of Salt, Baking Powder and Cornstarch for some Crunch. Baked in the Oven with a generous amount of Oil for Oven Fried Chicken. Then the Chicken pieces are soaked in Buffalo Sauce. That Buffalo Sauce isn’t Just for Wings!
Use Chicken Quarters, Legs, or Thighs. Check my post on How to Prepare Chicken. Which will show you how to clean out the internal organs from the thigh and trim. Pat the completely thawed Chicken dry before dusting.
Chop to separate the Leg from the Thigh. Clean and trim the Thighs.
Buffalo Chicken Dusting
Toss the Chicken in the dusting, then let sit while you preheat the oven to 425 F. You can double the dusting if needed.
While I usually don’t differentiate between Sea Salt & Kosher Salt at these levels. With this coating, it does make a difference. If using Sea Salt, 1 Tbl of Sea Salt can be a tad too much. For even better control or the use of less Salt, use 1/4 tsp of Sea Salt per piece of Chicken, with the 1 Tbl of Baking Powder and Cornstarch, about 2 tsp. Which should be just enough for 8 pieces or 4 Chicken Quarters separated.
Combine 1 Tbl each of the following.
- Kosher Salt or 2 tsp Sea Salt
- Baking Powder
The Buffalo Sauce is the same one used in the Buffalo Wings Recipe. Use Mild, Medium or Hot based on preference.
Additionally, you can add in whatever amount you find best of Black Pepper or Cayenne Pepper with the Dusting to bolster the heat up a bit.
An equal amount of Butter & Franks RedHot Sauce.
Franks RedHot Sauce
Optionally, up the heat as there is more Chicken to Sauce ratio. Either go up one level or use the desired heat level you are used to and add in an extra tablespoon or two of Frank’s RedHot Sauce.
Oven Buffalo Chicken
Start first by dusting the Chicken and letting it rest to absorb the coating. Set the Chicken aside, while the oven is preheated to 425 F, with the rack in middle position.
Dusted Fried Chicken
Place the Chicken into a small pan just big enough for the Chicken, with a good amount of Oil to cover the bottom of the pan. Brush the Chicken with Oil to ensure all of it is coated in Oil. Bake for 30 minutes, before flipping over and cooking another 30 minutes.
Oven Fried Chicken
Remove the Chicken to a plate and prepare to toss in Buffalo Sauce.
Saucing Buffalo Chicken
Toss the Oven Fried Chicken in the bowl of Buffalo Sauce. Toss or flip the pieces to coat entirely with the Buffalo Sauce and transfer to a plate. Optionally, drain the grease from the pan and pour the Buffalo Sauce into the pan with the Chicken. Toss or flip to coat well and let sit to soak the sauce up and cool down for 10–15 minutes.
Save any Buffalo Sauce for additional dipping on the side if desired, or use the leftover Buffalo Sauce for a Franks Poutine. It can be added into the Gravy instead of using the specified amounts of Butter & Frank’s RedHot Sauce. Optionally, add a few more dashes of Franks RedHot Sauce for color and heat.
Buffalo Chicken Side Dishes
Caesar Salad is a very nice side for this dish.
Sprinkle some Cajun seasoning on some Fries.
Franks Poutine with or without Chicken.
- 1 Pan Just large enough to fit all the pieces
- 1 Bowl
- 1 Pair of Tongs
- 1 Brush
- 1 Tbl Kosher Salt - or 2 tsp of Sea Salt
- 1 Tbl Baking Powder
- 1 Tbl Cornstarch
- Combine the dusting into a bowl. Separate the Leg & Thigh. Pat dry and toss in a bowl with the dusting to coat. Shake off any excess and set aside while the oven is preheated to 425 F. With the rack in middle position.
- Place the Chicken skin side down in a pan with enough oil to cover the bottom of the pan. Brush the oil all over the Chicken, covering it completely. Bake the Chicken for 30 minutes at 425 F. Flip the pieces skin side up and bake another 30 minutes. Remove from the oven and drain off the drippings.
- With tongs, transfer each piece and toss in the Buffalo Sauce and plate. Optionally, drain out all the grease and pour the Buffalo Sauce in with the Chicken and toss or flip to coat each piece completely. Leave the Chicken sitting in the Sauce for 10–15 minutes before serving.
MILDThe ratio of 3:1 Margarine and Hot Sauce. 3/4 C of Margarine and 1/4 C of Frank’s RedHot Sauce.
MEDIUMThe ratio of 1:1 Margarine and Hot Sauce. 1/2 C each of Frank’s RedHot Sauce & Margarine.
HOTThe ratio of 3:1 Hot Sauce to Margarine. 3/4 C of Frank’s RedHot Sauce & 1/4 C Margarine.
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