Crispy Baked Buffalo Chicken (Healthier Game-Day Favorite)

Introduction

Craving buffalo chicken but don’t want the extra oil from deep frying? This Crispy Baked Buffalo Chicken gives you the same irresistible crunch with a light, oven-baked method. It’s juicy, spicy, and perfectly crispy without air fryers or frying oil. Whether you serve it as tenders, cutlets, or wings, this recipe is ideal for family dinners, meal prep, or game-day platters.

It’s simple, quick, and pairs perfectly with ranch, blue cheese, celery sticks, or a fresh salad.

Ingredients

For the Chicken

• 1.5 lbs boneless chicken breasts or tenders
• 1 cup breadcrumbs (panko preferred)
• ½ cup flour (all-purpose or gluten-free)
• 2 eggs (whisked)
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• 1 tbsp olive oil (for drizzling)

For the Buffalo Sauce

• ½ cup hot sauce (like Frank’s RedHot)
• 2 tbsp melted butter
• 1 tbsp honey (optional for mild sweetness)
• ½ tsp Worcestershire (optional for depth)

Step-By-Step Instructions

1. Prep the Chicken

Slice chicken into tenders or pound breasts into even thickness for best crisping. Pat dry to help breading stick.

2. Prepare Breading Stations

Set up 3 bowls:
1️⃣ Flour + half seasoning
2️⃣ Eggs
3️⃣ Breadcrumbs + remaining seasoning

3. Coat the Chicken

Dredge chicken in flour → dip in eggs → press into breadcrumbs. Place on a parchment-lined baking tray.

4. Add Oil for Crisping

Lightly drizzle or spray with olive oil for a golden, crunchy finish.

5. Bake

Bake at 425°F (220°C) for 18–22 minutes, flipping halfway until golden and cooked through.

6. Toss in Buffalo Sauce

Whisk together hot sauce + butter + honey. Toss warm chicken in the sauce or drizzle on top.

7. Serve

Garnish with green onions, ranch, or blue cheese dressing. Serve immediately for maximum crunch.

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Notes

• Use gluten-free panko to make Gluten Free Buffalo Chicken.
• Bake on a wire rack for extra airflow and crispness.
• Use chicken thighs for juicier results.
• To make it extra spicy, add cayenne or chipotle to the sauce.

Special Notes

• For keto/low-carb version, swap breadcrumbs with crushed pork rinds.
• For dairy-free, replace butter with vegan butter or avocado oil.

Nutrition (Per Serving)

Approximate values

• Calories: 320
• Protein: 28g
• Fat: 13g
• Carbs: 20g

Nutrition Disclaimer

Nutritional values are estimates only and may vary based on brands and measurements.

FAQs

Can I make this in an air fryer?

Yes! Air fry at 400°F for 14–16 minutes, flipping halfway.

Can I make this ahead?

Bread chicken and refrigerate up to 6 hours. Bake fresh before serving.

Can I freeze it?

Yes—freeze after baking, then reheat at 400°F for 10–12 minutes.

Which hot sauce is best?

Frank’s RedHot is classic, but Tabasco or Louisiana Hot Sauce work too.

Equipment Needed

• Baking sheet
• Parchment paper (or foil)
• Wire rack (optional but recommended for crispiness)
• Mixing bowls (3 for breading stations)
• Whisk
• Tongs
• Measuring cups & spoons
• Small saucepan (for buffalo sauce)
• Basting brush or spoon (for coating sauce)
• Meat thermometer (to check internal temperature reaches 165°F)