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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.9
  • Total Fat: 11.9 g
  • Cholesterol: 122.2 mg
  • Sodium: 970.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 28.4 g

View full nutritional breakdown of Buffalo Chicken Thighs - Cooking Well (September 2011) calories by ingredient
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Buffalo Chicken Thighs - Cooking Well (September 2011)

Submitted by: PEACEWYTCH72

Introduction

One of Cooking Well Magazines Budget Recipes - $2.22 Per serving
Play up the buffalo theme with a side of celery sticks and light ranch dressing.
(The sodium is a bit high on this, so I would recommend a lower sodium hot sauce)

One of Cooking Well Magazines Budget Recipes - $2.22 Per serving
Play up the buffalo theme with a side of celery sticks and light ranch dressing.
(The sodium is a bit high on this, so I would recommend a lower sodium hot sauce)


Number of Servings: 4

Ingredients

    6 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon garlic powder
    1/4 teaspoon ground red pepper
    8 bone-in chicken thighs, skinned
    1 tablespoon olive oil, divided
    3 tablespoons hot sauce
    1 tablespoon butter

Directions

Preparation
1. Preheat oven to 375°.
2. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
3. Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.


Serving Size: Serves 4 (2 thighs each)

Number of Servings: 4

Recipe submitted by SparkPeople user PEACEWYTCH72.






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