Baked Buffalo Chicken
What do you do when your husband wants buffalo chicken wings, and you have a whole chicken in the fridge and really don’t want to fry?
Bake it!
Super spicy, but oh, so amazing and simple!
And then…to get the blue cheese element into the meal, take a steak sauce that The Pioneer Woman calls “absolutely sublime“, and turn it into a pasta side dish.
Really, you have to try it. Even if you don’t have a husband making unreasonable frying demands on a weeknight.
Buffalo Baked Chicken
1 chicken, cut up (or whatever parts you want to use. Because my chicken started off whole, it had bones and so took longer to finish baking.) 1/4 c butter 1/4 c olive oil1 c flour salt pepper garlic powder cayenne pepper (I think I got a bit carried away with the cayenne. Remember, you’re adding hot sauce to the chicken later, so don’t overdo it here) 1/2 c Frank’s Hot Sauce (must be Frank’s. I take no responsibility for this recipe if you use another hot sauce.)
Melt olive oil and butter together in a large skillet over medium heat.
Preheat oven to 375.
Mix together the flour, salt, pepper, garlic powder and cayenne. (I don’t know quantities. I just add the seasonings, mix it and taste. I stop when the flour mixture tastes good. I know, weird, but it works for me!)
Dredge chicken in flour mixture, and lay the pieces, skin side down, in the hot oil/butter mixture.
Leave the chicken pieces alone until the chicken is well browned. Turn chicken over to brown the other side.
Pour Frank’s sauce in a baking dish. Move chicken pieces from skillet to baking dish, coating both side of chicken with Frank’s Hot sauce. Chicken should be placed skin-side-up in baking dish.
Bake chicken in oven for 30-40 minutes or until cooked through.
Serve with lots of blue cheese and ranch salad dressings to cool your mouth.
Tomorrow…
Blue Cheese Pasta
Recipes | greengrassliving | 
September 22, 2009 9:19 pm
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