Crispy Buffalo Chicken

Tonight marks the end of the BCS era. Tonight marks the end of college football until September. Tonight, the Auburn Tigers and the Florida State Seminoles battle it out to determine who is the best of the best.

Buffalo anything is a popular menu item when it comes to sitting down in front of a football game. But traditional buffalo wings don’t fall under most people’s New Year’s resolution – the recipe for wings involves a lot of butter and frying in oil.

My mom used to create her own version of buffalo chicken bites by cutting out the butter and baking the chicken instead of frying. This alternative can be applied to bite sized pieces of chicken, or whole breasts for more of a dinner sized portion. You can even throw it on top of a salad!

Crispy Buffalo Chicken


  • 1/4 C buffalo sauce, not hot sauce – I use Frank’s Red Hot
  • 3/4 C panko bread crumbs
  • 2 boneless, skinless chicken breasts


  1. Pat chicken dry and season with salt and pepper. Coat chicken in buffalo sauce. Dredge chicken in panko.
  2. Bake chicken at 400 degrees for 30 minutes, or until cooked through. To avoid a soggy underside, place the chicken on a wire rack set above a baking sheet.

Crispy Buffalo Chicken


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