Buffalo Chicken Recipe
This Buffalo Chicken Recipe is a fun and delicious anytime dinner made with just a handful of simple ingredients including juicy chicken breasts, hot sauce, honey, garlic, and butter. Ready in under 30 minutes, enjoy this low-carb and gluten-free baked buffalo chicken with all your favorite sides or chop it up and add it to this reader-favorite Buffalo Chicken Dip recipe.
Servings: 4 servings
Ingredients
- 4 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup Frank's Red Hot Sauce
- 3 tablespoon butter melted
- 3 tablespoon honey plus more to taste
- ½ lime juiced
- 3 cloves garlic minced
- ½ teaspoon onion powder
- Feta cheese for serving (optional)
Instructions
- Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
- Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt, pepper, and garlic powder, to season.
- Prepare your homemade buffalo sauce. In a small mixing bowl whisk together the Frank's Red Hot Sauce, melted butter, honey, lime juice, minced garlic, and onion powder. Season with additional salt, pepper, or honey, to taste.
- Pour your prepared buffalo sauce over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times).
- Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
- Remove from the oven and allow your chicken to rest for 5 minutes before serving.
Notes
- Buffalo Sauce: This recipes makes approx. 1.5 cups of buffalo sauce. You may pour it all onto your baking dish and bake with the chicken OR reserve approximately 1/2 cup for serving (careful not to cross-contaminate with raw chicken).
- Prepare ahead: You can also prepare this recipe ahead of time and allow your chicken to marinate overnight. Combine the chicken breasts, olive oil, salt, pepper, and prepared buffalo sauce in a gallon size zip-lock bag and refrigerate until ready to bake.
- Should you sear your chicken before baking? I did not feel the need to sear my chicken breasts before baking. However, if you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
- What temperature should I cook chicken to? Poultry should be cooked to an internal temperature of 160 degrees F and allowed to rest for 5 minutes before serving. Cooking times will vary depending on the size and thickness of your chicken breasts.
- To make keto-friendly- Omit the honey. Top with mozzarella cheese, instead.
- Storage and Freezing: Allow the chicken breasts to cool completely to room temperature. Transfer them to an airtight container and store in the refrigerator for up to 3–4 days. To freeze: place the cooled breasts in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the oven or microwave until warmed through.
Nutrition
Calories: 420kcal | Carbohydrates: 15g | Protein: 48g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 167mg | Sodium: 2760mg | Potassium: 854mg | Fiber: 1g | Sugar: 13g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
