Buffalo Chicken Breast Pieces
- Number of Servings: 5
Ingredients
1 pound boneless, skinless chicken breasts cut into pieces1/4C. Flour1tsp. Garlic Powder1tsp. Sea Salt1/2tsp. Cayenne Pepper1C. Panko Bread CrumbsOlive Oil Cooking Spray1 large eggSauce:1/2C. Franks Original Red Hot (not wing sauce!)1tbsp Unsalted butter (this is totally a personal preference, more butter=less hot)
Serving Size: Makes 5 roughly 3 oz portions
Preheat oven to 400 Degrees.
Combine flour, cayenne, and half the salt and garlic in a plastic bag. Place the chicken pieces in the bag and shake to coat.
Next whisk the egg with a little water. Combine the panko and the remaining salt and garlic in a bowl or dish.
Dip each chicken piece in the egg wash then into the breadcrumbs to coat.
Line the pieces on a baking sheet coated with the cooking spray. Bake for 25minutes turning twice.
Melt the butter and combine with the franks red hot. When the chicken is cooked (juices run clear) place the pieces in a bowl and pour the sauce mixture over the chicken. Toss to coat. Enjoy!
Preheat oven to 400 Degrees.
Combine flour, cayenne, and half the salt and garlic in a plastic bag. Place the chicken pieces in the bag and shake to coat.
Next whisk the egg with a little water. Combine the panko and the remaining salt and garlic in a bowl or dish.
Dip each chicken piece in the egg wash then into the breadcrumbs to coat.
Line the pieces on a baking sheet coated with the cooking spray. Bake for 25minutes turning twice.
Melt the butter and combine with the franks red hot. When the chicken is cooked (juices run clear) place the pieces in a bowl and pour the sauce mixture over the chicken. Toss to coat. Enjoy!
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 6.0 g
- Cholesterol: 99.6 mg
- Sodium: 1,518.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.7 g
- Protein: 23.8 g