Crispy Buffalo Chicken Delight (Printable Version)
# What You Need:
→ Base
01 -
4 large skinless boneless chicken breasts
02 -
1/3 cup all-purpose flour
03 -
1/2 tsp salt
04 -
1/8 tsp pepper
05 -
1/4 cup ranch dressing
06 -
1/4 cup buffalo sauce
→ Panko Mixture
07 -
3/4 cup Panko bread crumbs
08 -
3/4 cup shredded Monterey Jack or cheddar cheese
09 -
2 tbsp Frank's Red Hot seasoning blend
10 -
Salt, to taste
11 -
Pepper, to taste
→ Drizzling Sauce
12 -
6 tbsp ranch dressing
13 -
6 tbsp buffalo sauce
# Steps to Follow:
01 -
Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or aluminum foil. Pound chicken breasts to an even thickness for consistent cooking.
02 -
In a medium-sized dish, combine the flour, salt, and pepper. In a second dish, mix the ranch dressing and buffalo sauce. In a third dish, combine all panko mixture ingredients.
03 -
First dip chicken breasts in the flour mixture and shake off excess. Next, coat with the buffalo-ranch mixture. Finally, press each piece firmly into the panko mixture, ensuring complete coverage on both sides. Place on prepared baking sheet and press any remaining panko onto tops of chicken.
04 -
Bake for 20-25 minutes until internal temperature reaches 74°C (165°F). Cover lightly with foil if topping browns too quickly.
05 -
While chicken bakes, combine ranch dressing and buffalo sauce in a small bowl.
06 -
Remove chicken from oven, drizzle with sauce and serve immediately.
# Additional Notes:
01 -
Pound chicken evenly for consistent cooking.
02 -
Use a meat thermometer for accurate doneness.
03 -
Cover with foil if panko browns too quickly.
04 -
Experiment with different cheese varieties and seasoning blends for flavor variations.