Buffalo chicken is fun and delicious.
When you see a buffalo chicken recipe, it almost always calls for Frank’s Red Hot. Am I right or am I right? Frank’s is OK, but it’s totally overrated. There are better buffalo sauces out there that you can make yourself! This one is easy peasy & you’re gonna want to put it on EVERYTHING.
One day Alex wanted to make wings but we did not have wings…we had breasts. It was also too cold to go outside and grill. But alas! He created a healthy(ER)/faux fried version of buffalo chicken that’s baked and we haven’t had wings since. It’s so yummy and easy.
We served these with sweet potato fries & I think my fry sauce is worth mentioning…
In Idaho, “fry sauce” is a thing. It’s literally just ketchup mixed with mayonnaise. That’s fine and dandy, but I came up with my own fry sauce years ago. Just get some ranch and mix Tabasco in it. It’s DELICIOUS. I dip everything in it.
So anyways, don’t settle for Frank. Make your own sauce.
Yield: 7-10 Servings
INGREDIENTS:
4 Chicken Breasts cut into strips (or tenders)
2 cups Bisquick
1 cup Flour
1 tbsp. Kosher Salt
1 tbsp. Black Pepper + 1/2 tsp. for sauce
1 tbsp. Garlic Powder + 1/2 tsp. for sauce
1 tsp. Cayenne
4 eggs
8 oz. package Panko bread crumbs
1 12 oz. bottle Louisiana Hot Sauce
2 tbsp. UNSALTED Butter
3 dashes Tabasco
Brioche Buns
Swiss Cheese, Tomato, Pickles, Ranch, etc. for toppings
FOR THE CHICKEN:
Preheat oven to 425.
Put chicken, Bisquick, flour, Kosher salt, 1 tbsp. black pepper, 1 tbsp. garlic powder, and cayenne in a large Ziploc bag. Toss together and make sure the chicken is fully covered. Put the bag in the fridge for at least 30 minutes.
Time to set up your egg wash/breading station…Beat the eggs and leave them in a bowl wide & deep enough so you’ll be able to coat the chicken. Get another bowl wide & deep enough to coat the chicken in and put the Panko in it.
When the 30 minutes is up, fully dip one piece of chicken at a time into the egg, and then into the Panko. Make sure each piece is fully covered!
Spray a large oven safe pan with cooking spray. You may need two. Bake the chicken for 12 minutes, then flip. Bake for another 12 minutes.
FOR THE SAUCE:
Empty the bottle of Louisiana into a medium sized saucepan over Medium Low heat. Add the butter, a few dashes of Tabasco, 1/2 tsp. black pepper, and 1/2 tsp. garlic powder. Stir the sauce occasionally and never let it simmer! Just keep it warm while the flavors blend. By the time the chicken is done, the sauce should be ready. Taste to make sure & season if needed.
FOR THE SANDWICH:
Toast the buns. Dip the chicken into the sauce. Add whatever toppings you want. We used swiss cheese, tomatoes, pickles, and ranch.
Serve with sweet potato fries. Enjoy!
The chicken and sauce both save well so you can definitely eat on this for a few days 🙂
