Buffalo Chicken
Whole Pieces, Quarters, Legs, Thighs, Breast dusted and baked in the oven before being soaked in Buffalo Sauce. That Buffalo Sauce isn’t Just for Wings!
Chicken
Use Chicken Quarters, Legs, Thighs, Breast or even a Whole Chicken Broken down into 9 – 12 pieces. Check my post on How to Prepare Chicken. make sure the Chicken is completely thawed and patted dry before dusting.
Buffalo Chicken Dusting
Toss the Chicken in the dusting, then let sit while you preheat the oven to 425 F.
Dusted Chicken
Combine 1 Tbl each of the following and double it if more is needed.
- Kosher Salt
- Baking Powder
- Cornstarch
Buffalo Sauce
The Buffalo Sauce is the same 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.
Buffalo Sauce
Up the heat as there is more Chicken to Sauce ratio. Either go up one level or use the desired heat level you are use to and add in an extra tablespoon or two of Frank’s RedHot Sauce.
Oven Buffalo Chicken
Start first by dusting the Chicken and place on a well greased baking tray skin side down. Turn on the oven and let preheat to 425 F.
Baked Dusted Chicken
Place the Chicken into the oven for 30 minutes, before flipping over and cooking another 30 minutes.
Saucing Buffalo Chicken
Straight from the oven pour out excess grease and add the desired amount of Buffalo Sauce. Toss or flip the pieces to coat entirely with the Buffalo Sauce and let sit to soak the Sauce up and cool down for 10 – 15 minutes.
Also save the Buffalo Sauce for additional dipping on the side if desired or for your next batch of Buffalo Wings or perhaps Buffalo Chicken Pizza. Just place it into a Ziploc bag and freeze until ready to use.
Buffalo Chicken Side Dishes
Caesar Salad
Cajun Fries
Buffalo Chicken
Equipment
- 1 Casserole Dish
- 1 Bowl
- 1 Pair of Tongs
Ingredients
Dusting
- 1 Tbl Kosher Salt
- 1 Tbl Baking Powder
- 1 Tbl Cornstarch
Instructions
- Clean and breakdown the Chicken into pieces if using a Whole Chicken. Pat dry and toss in a bowl with the dusting to coat.
- Place the Chicken skin side down in a well greased casserole. 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.
- Pour the Buffalo Sauce in with the Chicken and toss or flip to coat each piece completely. Leave in the Sauce for 10 – 15 minutes before serving.
Notes
MILD
The ratio of 3:1 Margarine and Hot Sauce. 3/4 C of Margarine and 1/4 C of Frank’s RedHot Sauce.MEDIUM
The ratio of 1:1 Margarine and Hot Sauce. 1/2 C each of Frank’s RedHot Sauce & Margarine.HOT
The ratio of 3:1 Hot Sauce to Margarine. 3/4 C of Frank’s RedHot Sauce & 1/4 C Margarine.
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